Most moulds are known saprotrophs which reproduce by releasing spores that land on decaying organic matter. They derive nutrients through the usage of digestive enzymes to break down large molecules into smaller molecules before absorbing them.
It is estimated that approximately 1-5% of the bread production goes wrong due to fungi activity. Referring to bread, mold contamination determines not only changes in color, taste, but also loss of the food quality as a result of possible formation of mycotoxins.
The color of molds that grow on bread varies from white, golden yellow to green-gray, depending on the species and the degree of sporulation.
Molds need moisture to thrive and usually grow and reproduce spores in damp or moist places. In general, most molds prefer high water potential (aw values > 0.8) while a few xerophilic molds prefer to grow at aw values as low as 0.65.
Mouldiness is caused by external contamination of bread after baking, because the existing spores in flour during a normal technological process don’t have any multiplication conditions, and during baking they are destroyed.
Bread contamination with molds, may occur in the following steps: the transportation of bread; during cooling and storage; while cutting and packing (optional operation).
Molds, mold spores, and pieces of mold may impact a person’s health by causing minor irritations such as a runny nose or itchy, watery eyes to major health concerns such as difficulty breathing, asthma attacks, infections, fever, and major skin irritations.
Bread mouldiness
