Where Are Molds Found? Molds are found in virtually every environment and can be detected, both indoors and outdoors, year round. Mold growth is encouraged by warm and humid conditions. Outdoors, they can be found in shady, damp areas or places where leaves or other vegetation are decomposing. Indoors, they can be found where humidity levels are high.
Molds form spores which, when dry, float through the air and find suitable conditions where they can start the growth cycle again. via USDA
Are Molds Only on the Surface of Food? No, you only see part of the mold on the surface of food -- gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick. via USDA
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.
Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of: root threads that invade the food it lives on, a stalk rising above the food, and spores that form at the ends of the stalks.
The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.
Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.
This segment outlines the 3 levels of health effects of mold exposure.
Experts featured on the series:
Mycologists Barbara Sue Bolin -- Aerotech Laboratories Janice Jones -- Aerotech Laboratories Industrial hygienists Daniel Bridge PhD CIH -- Rimkus Consulting, TX Geoffrey Clark -- PE Service, TX Stuart Salot PhD CIH -- CTL Environmental Services, CA Richard Krentz CIH -- Sterling & Associates, CA Kyle Dotson CIH, CSP, PE -- Dotson Group, TX Remediation experts Bob Krell -- IAQ Technologies, NY John Lausevic -- PGCC, CA, Tom Sandoval -- Marcor Environmental, CA
Toxicologists Dr. Eckert Johanning -- NY Researchers Vince Torres -- University of Texas, TX Bruce Ferguson -- EnviroLogix, ME Kathy Lauckner -- University of Nevada, Las Vegas, NV Vincent Miller PhD -- Aerotech Laboratories David C. Straus, Ph.D. -- Texas Tech University
Non-profit Organizations
Indoor Environmental Standards Organization- David Fetveit
Tom Allen -- Aerotech Laboratories Conchita Miller PhD -- Aerotech Laboratories Chemists Wendy Aber -- Aerotech Laboratories Darren Huff -- Aerotech Laboratories (Precision Analytical Division) Inspectors Charlie Wiles -- American Indoor Air Quality Council Russell Nassof -- Environomics, AZ Franco Seif -- Clark Seif Clark, CA Richard Scarborough -- Environmental Inspections & Solutions, CA Steve Showalter -- Building Specs, MD Professors Richard Shaughnessy PhD -- University of Tulsa, OK Politicians Senator Ortiz, CA Senator Fraser, TX Senator Jackson, TX Attorneys Steve Henning -- Wood, Smith Henning & Berman, CA Ed Cross -- Law Office of Edward H Cross & Associates, CA
This video clearly presents a very conservative unbiased scientific view of scientific community's views on the health effects of mold in indoor environments.
Some feel the effects are worse, some don't think mold is dangerous at all. This video represents the general consensus opinion of those who are qualified in the subject.
Michael Pollan visits Google's Mountain View, CA, headquarters to discuss his book, "In Defense of Food." This talk took place on March 4, 2008, as part of the Authors@Google series.
Finishing School is an interdisciplinary artist collective that explores contemporary social, political, and environmental issues. Their projects conflate praxis, play, and activism and seek to engage audiences through various participatory models. Finishing School was established in 2001 and is based in Los Angeles. Email them at contact_fs [at] yahoo [dot] com
