http://www.fsis.usda.gov/Fact_Sheets/Molds_On_Food/index.asp
I need a lot of information about moulds, as it is one of my variables of my experiment.
What Are Molds?
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.
Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of:
• root threads that invade the food it lives on,
• a stalk rising above the food, and
• spores that form at the ends of the stalks.
The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold. What Are Mycotoxins?
Mycotoxins are poisonous substances produced by certain molds found primarily in grain and nut crops, but are also known to be on celery, grape juice, apples, and other produce. There are many of them and scientists are continually discovering new ones. The Food and Agriculture Organization (FAO) of the United Nations estimates that 25% of the world's food crops are affected by mycotoxins, of which the most notorious are.
And I thought about my risk assesment:
RISK:Cooked leftover meat and poultry
ASSESS:Discard Foods
REASON:with high moisture content can be contaminated below the surface. Moldy foods may also have bacteria growing along with the mold.
I've got others, but that's just my first one =)
I also searched about the composition, of cling wraps, foil wraps. I found out why some preserve better than others. This will be present in my discussion.
