Molds are in fact everywhere. They are a part of nature that we simply cannot get away from. However, molds are most active in places where they have cold, dampness and a source of food. This makes cold storage facilities for fruit and vegetables ideal places for molds to thrive.
Fruit and vegetables may sit in cold storage facilities for weeks, sometimes months. The air inside is stale, high in carbon dioxide which is also good for molds. Mold forms mostly on the walls and the ceiling of cold stores where they form spores. Spores are released in waves into the air and float down to settle upon the skin of Fruits and vegetables.
As the spores develop they produce tiny microscopic like structures that penetrate under the skin of the host and begin to soak up nutrients for digestion. If left long enough, these molds cells will connect until they take on the appearance that we are all familiar with, a green-grey furry coating.
Molds can seriously deplete the nutrient value of the host, soaking up vitamins and all kinds of phytonutrients which we believe we are getting when we buy fresh vegetable or fruit produce. What is more, because the produce is picked unripe, mold actually has an advantage over the produce because the plant has not fully developed its protection systems against mold and other microorganisms. The mold, actually reduces the acidity of the unripe produce.
Although most molds do not directly cause us disease, if we are healthy, it does indirectly help other microorganisms to gain an advantage over us by reducing the level of vital compounds in the food that we need to keep the body fit and disease resistant.
Now some companies are combating this phenomena by producing nutritional food supplements that have been made out of fully ripe and fresh vegetables. Such supplements undergo special procedure to separate a high percentage of phytonutrients from other parts of the plant structure such as sugars, carbohydrates and cellulose pulp. One such Company is Juice Plus. Their product is made from a wide variety of fruits and vegetables, thirty in fact. This gives the body a large compliment of nutrients that substitute what is lost in normal nutrition due to poor storage conditions. In fact, even if we buy farm fresh produce we would be hard pressed to eat such a large variety of fruit and vegetables every day so in this sense we are supplying the body with as much as we can for it to work with.
At the bottom of this article you will find a full video presentation in six parts on the subject of food hygiene.
Most of us spend a great deal of attention to cases of food poisoning outside the home. Stories of food poisoning incidents hit the news and cause a great deal of anxiety and public interest. Someone once told me that food scares in the media are a bit like stories of air crashes. Although tragic and dramatic they do not amount to many deaths compared to road accidents. The same is true for incidences of food poisoning. Most instances of food poisoning do occur in the home environment.
However it is only natural to have this concern about food hygiene from without the home because the food we buy and bring into the home environment comes from without. It is for precisely this reason that we are naturally tuned into collecting as much information as possible about where the best sources of food are and which places to avoid.
Even if we do manage to locate excellent food sources there will always be some bacteria present on it. We can never get completely away from this fact. Bacteria are everywhere. What we are looking for is sources that have not been exposed to unnecessary sources of contamination. Taking this fact into to account, the reason for promptly storing our food becomes clear. We need to keep it as fresh as possible.
Restaurants are involved solely in the preparation of food and if they work along strict hygienic guidelines the risk of food contamination is minimal. On the other hand, the home kitchen serves many functions. If only I had a dollar for the number of times I saw muddy football boots in the kitchen sink. The multi functionality of the home kitchen allows for many different possibilities for the cross contamination of food.
The kitchen is the place where any number of family mishaps are solved and family members come to the kitchen to clean themselves when really they should be using the bathroom. Kids may have been playing with their pet rabbits or the dog and the man of the house may have been unblocking a drain. In both of these instances the family members in question may go to take a drink from the fridge without properly washing and changing clothes. We all know this happens. Any kind of contaminant could spill onto food,
Another reason for food poisoning in the home is the direct and indirect interaction between the kitchen area and animal.s By animals I mean cats, dogs, mice, rats, birds, cockroaches, ants, flies, spiders, moths and in some countries maybe lizards and geckos. All animal species carry a huge variety of bacteria on their skin and in the feces and urine. Animals should not be allowed to jump onto kitchen work surfaces or eat from human utensils. If you are working with food avoid touching animals. Food should be kept in air tight food containers to stop insects and rodents from getting at it and work surfaces must be kept spotlessly clean at all times and sterilized with an anti bacterial spray such as Lysol spray.
Not everybody cleans their fruit and vegetables before storing them but I do like to wash it with a fruit and vegetable detergent. The soil upon your produce may come from many different areas of the world and it is better to clean it off than to have exotic strains of bacteria infecting your whole fridge. The special detergents for fruit and vegetables should also remove any insecticide residue from your fruit.
A major source of food poisoning in the home is failure to clean the fridge regularly and to check the freshness of the produce within it. Your fridge is a humid environment in which air circulates. This means that bacteria and molds can spread throughout your fridge in aerosol and contaminate many different items in a very short space of time. Always check your stock for food spoilage.
Preparing barbecue food is another common source of food poisoning in the home. People often leave food in containers in hot conditions while they are cooking. This gives bacteria an opportunity to grow. Grilling raw chicken takes a very long time until it is cooked through to the bone and bacteria have ample time to proliferate throughout the food. It is always best to precook chicken drumsticks, wings and chunks and to grill them just for the added taste of the grill. Thick hot dogs and burgers are also problematic for grilling on the barbecue. It takes a very long time for the heat to penetrate throughout and more often than not people eat only partially cooked food.
Thawing meat and fish. It is absolutely amazing when one learns just how few people understand how to thaw food. In the age when we constantly want things to be ready in a flash it seems time wasting to wait a few hours for meat to thaw. The solution is generally the microwave or to thaw in hot water. Both of this areas create hot spots on the surface of the meat where bacteria can develop. Meat should be defrosted in cold water but my personal advice is to plan three days ahead and defrost meat in your fridge at four degrees Celsius and in a closed container.
Ground meat and eggs are particularly sensitive items in the home kitchen. Ground meat is animal muscle whose surface area has been greatly increased. This increase of surface area is excellent for bacterial development. if other contaminants such as unclean spices or herbs are added to it as well as raw eggs, bacteria will be provided with the ideal environment. Raw egg is another perfect culture medium for bacteria. Ground meat should not be left out for long periods. It should be mixed with the other ingredients as quickly as possible and either cooked or re refrigerated until cooking. Personally I try not to exceed twenty minutes outside of refrigerated conditions.
Failure to follow manufacturers instructions is also an area in which much food poisoning in the home. Many pre made products are not suitable for baking, especially meat products which have been breaded but not pre fried. Always read manufacturers instructions if you are using a product for the first time. Adhere to warnings stated on packaging.
The last area of concern that I want to talk about is the cleaning of eating and cooking utensils and equipment. Wash everything in very hot water and washing up liquid. Clean all grease from ovens and ranges promptly. Store equipment in clean cupboards and replace dish cloths and dish towels after each task. Use all kitchen equipment only for the function that it was intended. Personal hygiene is the function of the bathroom not the kitchen. Train your family on how to use the kitchen correctly and the risks of food poisoning in the home will be greatly reduced.
How many of you have been to somebody’s house for tea and been given a moldy piece of sponge cake or Danish pastry?
I must say that it has happened to me, not often, but it has happened. What do you do? Do you remove the mold and leave it on the side of the plate? Feed it to the dog, provided there is one? Cunningly stuff it behind the seat cushions? You’re in a jam and you know it. Those eyes are on you and they want to see your reaction to the cake that you know that you are going to have to force down, mold and all.
You just hope that the mold will not make you sick. You go back home without saying a word and take a couple of stiff shots of whiskey in the hope that the alcohol will kill the microorganisms that you were forced to ingest. Or, if you are particularly bold you might decide to say ” I think I’ll leave that, I think I saw a bit of mold on it”. In which case you will be brought another piece of moldy cake only this time the mold has been scraped off. Either way, you loose.
It always seems that the mold has done you no harm and after ringing the clinic for re assurance you decide to let the whole matter drop. I think most of us have been in that boat, right?
Molds are microscopic organisms which are connected to the fungus family. It has been common belief that molds are part of the plant kingdom but recent research is now questioning that assumption. More and more scientists are now considering molds to be a part of the animal kingdom. Moulds can produce mycotoxins in food.
It is possible, from a food aspect, to divide molds into three main groups. In the first group we have edible molds, in the second group we have moulds which are used for medicinal purposes and in the third group we have poisonous molds. If we were to put each of these categories into three different circles in the form of a triangle and then squash them together so that they merge into each other to an extent if one third we would get a true picture of how molds really act.
Some molds are edible within limits and if those limits are exceeded then the mold becomes toxic. Some molds are edible and yet have medicinal qualities, some are edible, medicinal which also have toxic qualities and some molds are toxic but have some medicinal qualities when used in the right way and in the right dosages.
We all know about the molds that are used in the cheese industry. Molds are used to deter the contamination of cheese by undesirable bacteria as well as for taste reasons. You can eat as much of this moldy cheese as you like and you will not be sick because of it.
I 1990 I remember that we had several cases of a very violent form of liver cancer that claimed the lives of quite a few people. This mold was found to be present in pistachio nuts that originated in Turkey. Most of the people who died from this mold were people who worked in kiosks which sold pistachios. This is one instance of a mold which can infest food which has quite lethal effects when ingested in sufficient quantity.
The rule of thumb concerning mold is that any form of mold that forms naturally on food should not be ingested. Throw the food out.Don’t even try to salvage part of the food. Molds used in cheese and other food sources such as truffles should only be eaten if you are sure the food source is safe. Medicinal molds such as antibiotics are to some extent out of your control but if you know that you have had an adverse reaction to these products in the past then do not take them. Inform your physician about your reaction and he will choose an alternate treatment.
Molds are one of the food hygiene issues which we come across in our daily lives. Some molds which we may inadvertently eat are hidden and by this I mean within various types of fruit and nuts, Apples often have mold in the center where the pips are. An apple should always be cut in half and inspected before eating. Nuts are often moldy also and should not be opened with your teeth. Always open the nut in such a way that allows you to inspect the nut before eating. Do not eat moldy, sunflower, pumpkin seeds or ground nuts. These molds are not good for you.