Tag: Black mold

According to the National Institutes of Health (NIH), black Aspergillus species, including *Aspergillus niger*, frequently cause post-harvest decay in a variety of agricultural products. These fungi are ubiquitous in the environment, and while some strains are safely used in industrial food production, others can contaminate food, posing a risk to both food quality and human health.

Aspergillus niger is one of the most common species of the genus *Aspergillus*, a fungus responsible for causing 'black mold' on a variety of foods, with particularly frequent contamination observed in certain fruits, vegetables, grains, and nuts. This ubiquitous mold thrives in soil and organic matter, making post-harvest produce and stored dry goods highly susceptible to its presence.

An estimated 1 million tons of citric acid, a key food additive, are produced annually using Aspergillus niger, but this same fungus is also a notorious cause of food spoilage. Understanding where and how this common mold appears in the food supply is crucial for both consumers and industry professionals.

An estimated 99% of the citric acid used in processed foods is manufactured through a fermentation process involving a strain of black mold, not from natural citrus fruits. This crucial distinction is at the heart of the debate surrounding whether citric acid in food causes inflammation, and it reveals why some individuals may experience adverse reactions while others do not.