Mould

Moulds are a spoilage flora that can lead to the production of mycotoxins. Moulds have a vegetative apparatus specialised in the multiplication and dispersal of spores. It is therefore mainly aerial propagation that causes contamination. In the food chain, moulds are natural decomposers. Mould reproduction requires the presence of spores, a specific temperature (between 2 and 40°C), a food source and a source of moisture.

As a general rule, mouldy products should not be eaten. People who have eaten mouldy foods and are showing symptoms are advised to consult a doctor, mentioning that they have eaten these foods.