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Food Science & Technology vocabulary · Food Microbiology

Mold

Meaning in food science & technology, with examples

/moʊld/nounCore term

In food science & technology, mold means: A type of fungus that grows as fuzzy threads on food surfaces; it causes visible spoilage, and some types produce harmful toxins called mycotoxins.

In Turkish: küf

How it is used

Spelled 'mold' in American and 'mould' in British English. Molds tolerate lower water activity and pH than most bacteria, so they spoil bread, cheese, jam and dried fruit. Aflatoxins from Aspergillus molds are a serious export issue for nuts, dried figs and spices. Lab results are reported as 'yeasts and molds'.

Example sentences

  1. We found mold on the bread after four days, so the stated shelf life is too long.

  2. The yeast and mold count in the cheese was within the limit.

Common collocations

  • yeasts and molds
  • mold growth
  • visible mold
  • moldy
  • mold count
  • yeastA single-celled fungus that ferments sugars into alcohol and carbon dioxide; it is used to make bread, beer and wine but can also spoil juices and sweet foods.
  • spoilageAny change that makes food unacceptable to eat, such as off-flavors, bad smells, slime, gas or mold, often caused by microorganisms, enzymes or oxidation.
  • water activityA measure from 0 to 1, written aw, of how much of the water in a food is free for microorganisms and chemical reactions; pure water has a value of 1.0.
  • microorganismA living organism too small to see without a microscope, such as a bacterium, yeast or mold; some spoil food, some cause disease and some are useful.
  • preservativeA food additive that slows down the growth of bacteria, yeasts and molds, helping the product stay safe and acceptable for longer.

More terms: Food Microbiology

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