Category: Food spoilage

According to the USDA, bread is a soft, porous food, meaning that the microscopic roots of mold can quickly penetrate deep into the loaf, far beyond what is visible on the surface. This makes eating moldy bread a significant food safety risk, even if you just see a small spot of fuzz. Ingesting these microscopic fungi can have a range of adverse effects on your health, from short-term digestive issues to more serious long-term complications, depending on the type of mold and individual sensitivity.

According to the USDA, some molds produce mycotoxins, which are poisonous substances that can make you sick. But the severity of illness depends on several factors, including the type of mold, the amount consumed, and your overall health, leaving many to wonder exactly how sick can you get from mold on food?

Studies show *Rhodotorula mucilaginosa* is among the top ten yeasts causing food spoilage. This ubiquitous, pink-pigmented yeast, found in air and soil, can contaminate a wide range of foods and beverages, especially dairy, meat, and fresh fruit.

Foodborne outbreaks can be caused by spore-forming bacteria, which are widespread in nature. It is in these foods, particularly those with low oxygen, that the spoilage organism Clostridium sporogenes can be found, thriving when preservation techniques are insufficient.