The majority of molds are acknowledged as saprotrophs, reproducing by releasing spores that settle on decomposing organic material. They acquire nutrients by utilizing digestive enzymes to break down large molecules into smaller components before absorbing them.
An estimated 1-5% of bread production is thought to be impacted by fungal activity. In the context of bread, the contamination by mold not only induces changes in color and taste but also results in a deterioration of food quality due to the potential formation of mycotoxins.
The color of mold on bread can range from white, golden yellow to green-gray, depending on the species and the extent of sporulation.
Molds require moisture to thrive and typically disseminate spores in damp or moist settings. In general, most molds thrive in conditions with high water potential (aw values > 0.8), whereas a few xerophilic molds prefer to grow at lower aw values, dropping as far as 0.65.
The manifestation of moldiness is linked to external contamination of bread after the baking process, as the spores present in flour during a standard technological process lack favorable conditions for multiplication and are eliminated during baking.
Bread contamination with molds may occur during transportation, cooling, storage, or optional cutting and packing procedures.
Molds, mold spores, and mold fragments can negatively impact an individual's health, causing minor irritations such as a runny nose or itchy, watery eyes, and progressing to more severe health issues like breathing difficulties, asthma attacks, infections, fever, and notable skin irritations.
Bread: Mold Contamination
