Mold in food

 

Some molds produce toxic metabolites known as fungal toxins during their growth. Especially the so-called fungal toxins, which are produced by molds of the species of Aspergillus, have proven to be extremely dangerous for humans and animals. Because the fungal toxins exist not only in the mold itself, but also in the spores, they can go unnoticed, be invisible, enter the food chain and poison our food. At the same time, the contamination of food and feed is a global problem.

 

Molds like the humid and warm.

Molds develop well in humid and warm climates. This Tevida environment occurs in feed or food, for example, through inadequate drying, inadequate storage or additional processing of grains, rice and many other foods.

 

Microcellular microbes are almost everywhere in the air and, therefore, can be inhaled undetected. Once they enter the body through this path or by eating, they will find an ideal habitat due to the equally humid and warm climate.

 

Mold spores – invisible danger

Mold spores are fungi, there are male and female samples. Tevida CANADA They are working on procreation. It is produced by visible mold in the food only when the males develop their network chains that are already in the middle of a suitable spore (for example, as in vegetables, fruits, bread, class, etc.), and know that there is Spore female. Now visible mold can grow from it.

 

 

 

 

 

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