Mold Defined

• Mold can cause illness, respiratory complications and allergies in addition to spoiling food. Mold aids in the decomposition process of animal and vegetation. All molds need a biodegradable food source such as food, paper, fabric or wood. Food is prone to mold when improperly stored in the refrigerator or unrefrigerated. Mold reproduces by sending spores through the air and finding a food source on which to grow. Food stored in plastic wrap, foil and in less than airtight containers will mold if left unattended. The USDA Food Safety and Inspection Service recommends refrigerating perishable foods within two hours of use. Discard moldy food (except for cheese -- you can cut the mold off). Clean your refrigerator every two months with baking soda dissolved in water. Visible mold growth should be scrubbed with bleach and water to eliminate growth spore transfers to other foods.
  
  

Colored Spots

• Mold on food can be green, white, black, brown or gray. Mold consists of a type of root system, stalks and spores at the end of the stalks. The spores on the mold stalks determine the color of the mold. The Food and Drug Administration reports that early development of mold appears as white spots or growth. Soft foods are easily infiltrated by mold spores and will see a rapid development of mold when exposed. Spots may dot the surface of a food product or completely cover the product in raised mounds. The mold spots may be different colors in different sections of the container or on the food.
  
  

Velvet-Like Fuzz or Watery Appearance

• Food can have a fuzzy or velvety covering when mold has invaded. The surface of the food will reveal colored spots and/or a colored growth. In some foods, such as bread, the fuzz may appear more dust-like than velvety. When the fuzz is at noticeably different height levels and completely covering a food item, the USDA Food Safety and Inspection Service reports this as a sign the food is heavily contaminated with mold. The surface has been penetrated and roots established. Mold toxins are found in the root system. Some mold surfaces are watery or slime-like on or around the mold growth. Mold will grow on salty food such as meats, dairy products, foods with high sugar contents and many others if exposed.
  
  

Foul Odor

• In addition to colored spots, fuzzy growths or slime-like surfaces, moldy food will often exude a foul odor caused by decomposition of the food that has been invaded by the mold. The Food and Drug Administration warns against tasting or eating mold-contaminated food and recommends disposal of the food. If no visible signs of mold exist but the food smells "off," mold is establishing itself and will soon be noticeable. Don't save the food. Discard it as you would food with visible signs of mold.