Like bacteria, moulds play an important role in foods; unlike bacteria, they can usually be seen by the naked eye. Moulds are saprophytes and break down complex organic materials into simpler substance; citric acids for colas are made through moulds. In this way moulds contribute to food spoilage, the visible decay of foods that occurs after ripening or damage but which is itself does not normally lead to food poisoning. Basically most foods can be affected by moulds. Their presence will be apparent when they start to produce blue/green ‘fur’ or orange spots on foods. Examples of product in which moulds are used are Brie and Camembert which have a white mould on the outside; Danish Blue and Stilton have blue moulds through them. Types of mould include Rhizopus nigricans, Aspergillus and Penicillium species. Rhizopus or, for obvious reasons, ‘the bread mould’ can also attack vegetables because of their sugar content and low PH and cause soft rot. This makes the vegetables soft and mushy. Among those affected are beans, carrots, potatoes, cabbages, sprouts, cauliflower, turnips, cucumbers and tomatoes. Aspergillus Species is a green mould when present on foods such as oilseeds, edible nuts and cereals, but the aflatoxins which may be produced are not visible to the naked eye; aflatoxins may even be present when no outward indication of mould can be observed. Aspergillus niger cause black mould rot and it affects grapes, cherries, peaches, apricots, plums and prunes. They also attack fresh meat due to low water content, as well as butter and pickles. Penicillium Species, capable of attacking fruits causing blue mould rot which attacks most fruits. They also attack beef, causing green patches, bacon, butter and pickles. Spores of Penicillum roqueforti and Penicillium camemberti are used in the manufacture of Camembert and Roquefort cheese. The enzymes of these moulds break down the fats and proteins in the cheese causing it to have its own strange flavour. If you are conducting a report into mould’s effects on foodstuffs, you will be looking for the effects on bread and cheese especially.
