Minimize Molds

Copyright 1997 Alan T. Hagan. All rights reserved.
Republished in part by express permission. Please note Disclaimer below.
Entire text also available as an ftp download.

You can do a number of things to minimize unwanted mold growth in your kitchen, food storage areas and refrigerators. If your kitchen is at all like mine, it is the refrigerator that is going to collect the most fungal growth. This can be dealt with by washing the inside every couple of months with a tablespoon of baking soda dissolved in a quart of warm water. Rinse clean and allow to dry. The black mildew that grows on the rubber door gaskets and other places can be dealt with by wiping down with a solution of three tablespoons of household bleach in a quart of water. I generally use a soft bristle brush for this.

The rest of the kitchen can be kept mold free by keeping it clean, and dry and by spraying occasionally with a product such as Lysol. Patches of mold growing in spots can be eliminated with the bleach solution used on the refrigerator doors.

Try not to purchase more fresh food than you'll be able to eat in a short period of time. This will keep you from having to deal with the moldy remains that didn't get eaten. If food does go moldy, don't sniff it. This is a good way to give yourself respiratory difficulties if you are at all susceptible to mold allergies. Moldy food should be disposed in such a manner that your animals and children won't be able to get into it. Mycotoxins are every bit as bad for your animals as they are for you.

Obviously, you don't have to throw out everything that shows a spot of mold on it. Some foods can be safely dealt with and still partially saved if they show signs of fungal growth. Below is a set of guideline from M. Susan Brewer, Ph.D., RD, a specialist in food safety. Her articles and works are found in many state university extension services publications lists.

If the food shows even a tiny mold spot, follow these guide lines:

1. Hard or firm foods with tiny mold spots can be trimmed; cut away the area around the mold (at least an inch) and rewrap in clean wrap. Make sure that knife does not touch the mold.
2. Soft foods such as cheese slices, cream cheese, sour cream and yogurt should be thrown away.

TOSS:

• Soft Cheeses, (Mozzarella Brie)
• Sour Cream, Yogurt, Cottage cheese
• Bacon, Hot dogs, Sliced lunch meats
• Meat pies
• Opened canned ham
• Most left-over food
• Bread, Cakes, rolls, flour, pastry
• Peanut butter
• Juices, berries
• Jam, Jellies, Syrups
• Cucumbers, Tomatoes
• Spinach, Lettuce, other leafy vegetables
• Bananas, Peaches, Melons
• Corn-on-the-cob
• Stored nuts, whole grains, rice

TRIM:

• Hard Cheese (Cheddar, Swiss)
• Bell Peppers, Carrots, Cabbage
• Broccoli, Cauliflower, Brussels Sprouts
• Garlic, Onions
• Potatoes, Turnips
• Zucchini
• Apples, Pears

DISCLAIMER: Safe and effective food storage requires attention to detail and proper equipment and ingredients. The author makes no warranties and assumes no responsibility for errors or omissions in the text, or damages resulting from the use or misuse of information contained herein. Placement of or access to this work on this or any other site does not mean the author espouses or adopts any political, philosophical or meta-physical concepts that may also be expressed wherever this work appears.