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Here is what you need to know about mould in food
by
Payne, Cathy
in
Shelke, Kantha
2013
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Here is what you need to know about mould in food
by
Payne, Cathy
in
Shelke, Kantha
2013
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Newspaper Article
Here is what you need to know about mould in food
2013
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Overview
\"This mould should not pose a health risk to most consumers,\" [Tamara Ward] says. It can act as a pathogen (an agent that causes disease) \"very rarely\" and \"usually only for people with compromised immune systems through inhalation,\" she adds. \"If you can see mould on the top of yogurt, you should discard the entire product immediately,\" says Kantha Shelke, a spokesperson for the Institute of Food Technologists, a non-profit scientific society based in Chicago. Mould on the surface of fluid foods usually means that its mycelium, or mass of thread-like filaments, penetrated the item. \"Also, discard the yogurt if it develops off odour, flavour or appearance.\" \"The appearance of mould on bread usually means that the entire loaf is mouldy,\" Shelke says. \"It is best to throw out the entire loaf, as well as the bag containing the bread. Mouldy bread is not salvageable, and mould spores spread quickly ... and can contaminate the entire bag. \"
Publisher
Torstar Syndication Services, a Division of Toronto Star Newspapers Limited
Subject
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