Microscopic and Macroscopic Identification of Moulds in foods

Like bacteria, moulds play an important role in foods. They can usually be seen by the naked eye (unlike bacteria). They are multi-cellular, consist of many cells connected with together.

Moulds are saprophytes and break down complex organic materials into simpler substance. This can encourage the decay of rotting matter. In this way moulds contribute to food spoilage, i.e. the visible decay of foods that occurs after ripening or damage but which is itself does not normally lead to food poisoning.

Basically most foods can be affected by moulds. Their presence will be apparent when they start to produce blue/green ‘fur’ or orange spots on foods.

Sometimes mould growth is useful, for example they can help ripening process in some certain cheeses. Examples of product in which moulds are used are Brie and Camembert which have a white mould on the outside; Danish Blue and Stilton have blue moulds through them.
Microscopic & Macroscopic Moulds