What is Mold?

• According to the U.S. Department of Agriculture's article, "Molds On Food: Are They Dangerous?", molds are the "microscopic fungi" that can make a home on the living items stored in your refrigerator. The USDA estimates there may be over 300,000 varieties of mold.
  
  

The Dangers of Mold

• In certain conditions, molds can produce mycotoxins, which are poisonous and can lead to illness, according to "Molds on Food: Are They Dangerous?" Mold can also affect allergies and the respiratory system.
  
  

Causes of Mold

• According to the USDA's article "Refrigeration and Food Safety," there are two types of bacteria that can cause mold on foods: pathogenic and spoilage. Pathogenic bacteria occur when foods are not stored properly, but they can be virtually invisible to the naked eye. Spoilage bacteria, on the other hand, changes the smell, texture and taste of food.
  
  

Mold Prevention

• Several measures can be taken to prevent mold from forming on preserved foods, according to "Molds On Food: Are They Dangerous?" First, keep your refrigerator clean. Wipe down your refrigerator frequently, and always clean up spills or leaks as soon as possible. Also, keep food covered to keep moisture and air out. Refrigerate prepared foods within two hours of serving, and avoid the "Danger Zone" that the USDA describes as temperatures between 40 degrees Fahrenheit and 140 degrees Fahrenheit. Lastly, should you find spoiled food in your refrigerator, clean it out as soon as possible.
  
  

Refrigerator Storage Guidelines

• "Refrigeration and Food Safety" offers the following guidelines for storing food in a refrigerator: Ground meat, poultry and stew meat should be used within two days of purchase; steaks, chops and roasts will last up to five days; cooked meat, poultry and fish leftovers should be eaten within four days.