Mold (microbiology)

“ The upright threads with the balls at the end contain many tiny bodies called spores. These spores have been formed by the division of the protoplasm making up the fruiting bodies into many separate cells. When grown under favorable conditions, the spores will produce more mycelia, which in turn bear fruiting bodies.
Physiology of the Growth of Mold.—Molds, in order to grow rapidly, need oxygen, moisture, and moderate heat. They seem to prefer dark, damp places where there is not a free circulation of air, for if the bell jar is removed from growing mold for even a short time, the mold wilts. ”

“ Butter may mold where the tubs have been thoroughly treated, because of the mold spores on the paper used for the lining. One of the black molds is able to thrive on parchment paper whenever the air is damp. ”

“ Many spores are so small they easily float through the air and can be carried for great distances by even the gentlest breezes. The number of mold spores suspended in indoor and outdoor air fluctuates from season to season, day to day, and even hour to hour.
Mold spores are ubiquitous; they are found both indoors and outdoors. Mold spores cannot be eliminated from indoor environments. Some mold spores will be found floating through the air and in settled dust; however, they will not grow if moisture is not present. ”

“ The bacteria spores, like mold spores, have a tough surface which gives them high resistance, and they contain the germ of bacteria life which can reproduce the species when favorable conditions for growth are again encountered. The bacteria spores, therefore, float through the air as do the mold spores, remaining in the dry state without nourishment for months at a time, and as soon as they light upon a moist surface containing the elements for growth, even to a very small degree, they reproduce the rod-shaped bacteria form, which begins to multiply itself again by the simple division method. ”

“ The use of a biocide or a chemical that kills organisms such as mold (chlorine bleach, for example) is not recommended as a routine practice during mold cleanup. If disinfectants or biocides are used, always ventilate the area and exhaust the air to the outdoors. ”

“ This slimy coat below the mold layer is made up of diverse species of bacteria and fungi that are able to grow after the acid is reduced by the blue mold. The organisms in the red slimy coat act upon the casein, producing an alkaline reaction that is unfavorable to the growth of the blue mold. Two sets of organisms are, therefore essential in the ripening process, one preparing the soil for the ferment that later produces the requisite ripening changes. ”

“ Allergic reactions to mold are common and can be immediate or delayed. Repeated or single exposure to mold, mold spores, or mold fragments may cause non-sensitive individuals to become sensitive to mold, and repeated exposure has the potential to increase sensitivity. ”

“ Too great or very little heat will prevent growth and kill everything except the spores. They obtain their food from the material on which they live. This they are able to do by means of digestive enzymes given out by the rootlike parts, by means of which the molds cling to the bread. These digestive enzymes change the starch of the bread to sugar and the protein to a soluble form which will pass by osmosis into cells of the mold. Thus the mold is able to absorb food material. These foods are then used to supply energy and make protoplasm. ”

“ In most cases, if visible mold is present, sampling is unnecessary.
The most important sign of a mold problem is visible mold. If mold is found during a building investigation, the size and extent of the moldy area should be determined. Information on the water or moisture problems that allowed the mold to grow should be evaluated, in part because areas of hidden mold may surround the areas of visible mold. ”

“ Eventually it will spoil food completely because decay sets in. Decay, as we will see later, is not entirely due to mold growth, but is usually caused by another group of organisms, the bacteria. Molds, however, in feeding do cause chemical changes which result in decay or putrefaction. ”

“ The examination for mold is made with the ×6 ocular and 16 mm objective, giving a magnification of approximately 90 times. About 50 fields are supposed to be examined and the result expressed in terms of the per cent in which mold was found. It is stated that it is believed that manufacturers can conduct their operations so that mold will not be present in more than 25 per cent of the fields. There are, therefore, three units in which to express the results: bacteria in cubic centimeters, yeasts and spores in one-sixtieth of a cubic millimeter, and molds in percentage of microscopic fields. ”

“ These seed bodies of mold are common in all dust and often fly through the air. On this account food should be kept covered when possible and especially when one is sweeping. Some mold gives bread, cheese, and other food a bad taste, but it will not make one sick.
How Germs Grow.—Germs will not grow where it is very cold, but freezing the germs does not kill them. Boiling one minute kills most germs. Drying will stop the germs from growing, but will not kill all of them. Sunlight kills many of them. ”

“ Mold can grow on virtually any organic substance. Most buildings are full of organic materials that mold can use as food, including paper, cloth, wood, plant material, and even soil. In most cases, temperature is not an issue; some molds grow in warm areas, while others prefer cool locations such as bread stored in a refrigerator. Often, more than one type of mold can be found growing in the same area, although conditions such as moisture, light, and temperature may favor one species of mold over another. ”

“ Jelly after it is made should at once be tightly covered with a thin layer of paraffin, which excludes the air and possible mold spores. Or waxed paper may be fastened over the surface of the jelly so as to exclude the spores. To prevent molds from attacking fresh fruit, the surface of the fruit should be kept dry and, if possible, each piece of fruit should be wrapped in paper. Why? Heating with dry heat to 212° for a few moments will kill any mold spores that happen to be in food. Moldy food, if heated after removing surface on which the mold grew, is perfectly good to eat. ”

“ Molds, yeasts, spores, and bacteria are very tiny plants, not animals. They are so small that they can only be seen by the naked eye when there are very large masses of them together, consisting, in the case of bacteria and yeasts, of hundreds of 52millions of small individual plants, and in the case of molds, of many individual mold plants closely massed together. ”

“ We recognize another kind of deterioration in meat and fish that have become tainted, even when no mold is visible, and there is no opportunity for ordinary fermentation. The microscope has given us eyes to see, and as a result of the patient work of the scientist with this instrument we now know that the difficulties in keeping food are caused by the presence of minute vegetable organisms known as molds, yeasts, and bacteria. ”

“ Bacteria, yeasts and molds should have been destroyed if the food was properly processed.
When you open the container, look for such danger signs as spurting, cloudy or frothy liquid, an “off” odor, deterioration, or slimy texture. A foamy or murky appearance and patches of mold are visible signs of 319 spoilage. That ordinary looking mold on home-canned food may indicate the presence of a much more deadly problem: botulism.
ALWAYS label home-canned foods.
Destroy food if any of these signs are obvious; discard out of reach of humans and animals. ”

“ Breathing in mold may also cause hypersensitivity pneumonitis, an uncommon disease that resembles bacterial pneumonia. In addition, mold exposure may result in opportunistic infections in persons whose immune systems are weakened or suppressed. ”

“ Keep the storage areas clean and free of decaying fruit and vegetables; otherwise, molds and bacteria will spread to your sound produce.
If you store nuts (especially peanuts) , soybeans, other dry beans or peas, make every effort to prevent growth of molds. Moisture, temperature, and time are necessary to promote their growth. A harmful toxin may be produced if mold growth is allowed to progress. It is important that storage areas be regularly checked so as to avoid this type of contamination. ”

“ We have already proved that spores of mold and yeast exist in the air. That bacteria are also present can be proved by exposing a sterilized gelatin plate to the air in a schoolroom for a few moments. ”

“ The moisture in ordinary dry air is easily absorbed by many substances, such as sugar, flour, salt, and in very moist weather objects may become so damp that fungus germs floating in the air and settling on them take root and cover them with mold, or set up fermentation within them. ”

“ You may suspect mold, even if you can't see it, if a building smells moldy. You may also suspect hidden mold if you know there has been a water problem in the building and its occupants are reporting health problems. ”

“ There are more than 400 species of these slime molds and they are distributed over all the temperate and tropic zones. If only the spores and the stalked little ball containing them are considered, the slime mold would be placed squarely in the kingdom of plants. But when the protoplasm escapes from the spore and starts moving about ingesting bacteria, the behavior is that of a one-celled animal. When the cells unite to form a plasmodium there is a close likeness to a many-celled animal. ”

“ Inhaling or touching mold or mold spores may cause allergic reactions in sensitive individuals. Mold does not have to be alive to cause an allergic reaction. Dead or alive, mold can cause allergic reactions in some people. ”

“ These caverns are always very moist and have a temperature ranging from 35° to 44° F., so that the growth of the fungus is retarded considerably. The spread of the mold throughout the ripening mass is also assisted in a mechanical way. The partially-matured cheese are run through a machine that pricks them full of small holes. These slender canals allow the mold organism to penetrate the whole mass more thoroughly, the moldy straw matting upon which the ripening cheese are placed helping to furnish an abundant seeding of the desired germ. ”

“ They are part of the natural environment and play an important role in the environment by breaking down and digesting organic material, such as dead leaves. Also called fungi or mildew, molds are neither plants nor animals ”

“ Mold spores are very light and are blown about by the wind. They are a little heavier than air, and drop on shelves, tables, and floor, and are easily set in motion again by the movement of a brush, duster, etc. If one of these spores drops on a jar of preserves or a tumbler of jelly, it will germinate if there be warmth and moisture enough in the storeroom. Molds do not ordinarily cause fermentation of canned foods, although they are the common cause of the decay of raw fruits. They are not as injurious to canned goods as are bacteria and yeasts. ”

“ In some cases, water may enter the ventilation ducts from a leaky pipe. A contaminated ventilation system may spread mold spores throughout the building and should be considered a high priority for investigation and repair. www.epa.gov/mold/moldcourse/chapter3.html#3.1
Question 5: Answer: “B” FALSE
The use of personal protective equipment (PPE) should be considered during a mold investigation. The primary function of PPE is to avoid inhaling mold and mold spores and to avoid mold contact with the skin and eyes. ”

“ Spores The spores, then, which are found in tomato products are of three different kinds, namely, mold spores, yeast spores, and bacteria spores. The greater number are almost always mold spores, since the mold plant produces spores under all conditions, while yeasts and bacteria only produce them under unfavorable conditions. ”

“ Before remediating mold in a confined space, the area should be evaluated for atmosphere and toxic substances. If there is any chance of low oxygen, the area should be tested using the appropriate equipment. The testing equipment should be kept on site and used periodically to ensure an adequate oxygen supply. If the area is sealed off from the rest of the building to prevent the spread of mold spores, oxygen testing should be conducted again after the area has been sealed. A frequent contaminant in crawlspaces and pipe chases of older buildings is asbestos ”

“ Because mVOCs often have strong or unpleasant odors, they can be the source of the "moldy odor" or musty smell frequently associated with mold growth. A moldy odor suggests that mold is growing in the building and should be investigated. ”

“ With many varieties of cheese, especially some of the foreign types, the presence of mold on the exterior is not regarded as detrimental; in fact a limited development is much desired. In hard rennet cheese as cheddar or Swiss, the market demands a product free from mold, although it should be said that this condition is imposed by the desire to secure a good-looking cheese rather than any injury in flavor that the mold causes. Mold spores are so widely distributed that, if proper temperature and moisture conditions prevail, these spores will always develop. ”

“ Mold can generally be removed from hard surfaces by wiping or scrubbing with water and detergent. Always follow the cleaning instructions on product labels. Surfaces cleaned by damp wiping should be dried quickly and thoroughly to discourage further mold growth. ”

“ Good hot sun and dry wind will kill the mold. The spores of such a common mold are waiting everywhere, so that your fruit would mold anyway if conditions were right. Still, scalding the trays for cleanliness and a short trip through the sulphur box for fungus-killing is commended.
Killing Moss on Old Trees.
I have some Bartlett pear trees that are covered with moss and mold, and the bark is rough and checked. I have used potash (98%) , 1 pound to 6 gallons spray. It kills the long moss, but the green mold it does not seem to affect. The trees have been sprayed about one week. ”