Why does food get moldy

There are always a few days when it rains continuously in summer and autumn, and the air is humid after several rains. And because of the excessive rain, the humidity of the air is relatively high. Both the ground and the air carry moisture, so many foods always become moldy. At this time, some friends are very worried because they don’t know much about this situation, so let’s take a look at why food becomes moldy.

Mold is a common natural phenomenon that often occurs in food. Food contains a certain amount of starch and protein, and more or less water. The growth and development of mold and insect eggs require the presence of water and warm temperatures. When the water activity value is low, mold and insect eggs cannot absorb water. However, when exposed to moisture, the water activity value increases, and mold and insect eggs will absorb water from the food and then decompose and consume the nutrients in the food.

1. Microorganisms are at work

Microorganisms are everywhere in the environment, and food can easily be contaminated by microorganisms during production, processing, transportation, storage and sales. As long as the temperature is suitable, microorganisms will grow and multiply, breaking down the nutrients in food to meet their own needs. At this time, the protein in the food is destroyed, the food will smell bad and sour, lose its original toughness and elasticity, and the color will also change.

2. The role of enzymes

There are many enzymes in animal food. Under the action of enzymes, the nutrients in food are broken down into a variety of low-level products. The spoiled rice and rotten fruits we often see are the result of carbohydrates being broken down by enzymes and fermented.

3. Chemical reactions of food

Fats are easily oxidized, producing a series of chemical reactions. The oxidized fats have a strange smell, such as fat will turn from white to yellow.

Heat sterilization

For most molds, heating to 80°C for 20 minutes can kill them; however, aflatoxin is resistant to high temperatures, and pasteurization (80°C) cannot destroy its toxicity.

Radiation sterilization

Sealed and mildew-proof

Most molds are aerobic microorganisms that need oxygen to grow and reproduce. Therefore, after sterilization, bottled (canned) foods are filled with nitrogen or carbon dioxide, deoxidizers are added, the food is tamped, degassed or oil seals are added. Both can create an oxygen-deficient environment and prevent the growth of most molds.

Anti-mold agent

The high-efficiency mildew inhibitors on the market have a strong inhibitory effect on mold, and can inhibit mold from forming mycotoxins, reducing the possibility of food poisoning, disease and cancer. They are used on bottles, canned foods and food surfaces where mold is easily multiplied and exposed to the air, and the anti-mildew effect is very significant.

Traditional method of mildew prevention

Putting 1 kg of kelp in 100 kg of rice can effectively kill pests and inhibit mold.

Ventilation, moisture and pollution prevention

Mildew prevention is a series of tasks. In addition to anti-mildew work involved in the production, transportation, and storage of food, we should also pay attention to anti-mildew in our daily lives.

We know that a damp, poorly ventilated, enclosed environment is conducive to mold growth and the production of toxins. Therefore, when storing rice and other foods at home, the most important thing is to pay attention to ventilation and moisture-proofing, which is the top priority of mildew prevention.

As for why food becomes moldy, some friends may not have understood it well and therefore failed to take timely preventive measures. However, the introduction above has been of some help. But we must remind everyone that we must pay attention to which foods cannot be eaten after they are moldy. This can also avoid harming your health by eating them incorrectly.