You've all seen it. You forget a loaf of bread in a bread bin or bag, and after a few days you start to notice blue, green and black fluff growing on the surface of the bread. Mold is a common problem. Why does bread grow moldy? The answer lies in understanding what mold is, where it is and how it lives.

What is mold?

Mold is a representative of the fungal kingdom, which is separate in the classification of plants and animals. Common edible mushrooms also fall into this category. These are organisms that do not require chlorophyll and therefore do not receive their energy directly from the sun. This means that mushrooms must use plants and animals as a food source. This is why bread can get moldy: because of the ingredients in its composition, it is an excellent source of nutrition for many types of mushrooms.

How does it get to our house?

Mold enters the bread through airborne spores. Although you cannot see them, there are millions of them around you.

These spores can accumulate in the dust around your home, which is raised when sweeping, from the wind, or simply by a person passing by. Spores can infiltrate your home, settle on your bread, and mold will start. Mold lives and feeds on bread. This is why she can quickly cover an entire loaf if allowed to. Mold multiplies at a high rate - sometimes it can double in size within an hour.

What is mold?

Penicillin is the first antibiotic made from mushrooms penicillium chrysogenum, and this discovery belongs to Alexander Fleming, a great scientist. It is found in noble blue cheeses and is very beneficial for the body. But not all mold is good. It comes in a variety of colors.

Black most often covers old bread. Greenish blue - cheese. Green fuzz usually spreads on oranges that have been exposed to humid conditions for too long. Mushrooms are a great boon for humanity. Without yeast, there would be no bread or beer. Mushrooms are used to make antibiotics, soy sauce, miso, sake, tofu, and many other foods.

On the other hand, many plant diseases that have ended in death for them are caused precisely by mold. The Irish famine was caused by potato late blight. Most of America's great chestnut forests have been destroyed in 50 years by a fungus introduced into the United States on a tree planted in a botanical garden. Mushrooms are responsible for trillions of dollars in food spoilage annually worldwide.

Mold - plant or fungi?

Have you ever opened a loaf of bread that has been in the kitchen for a long time and saw dark stains? This is mold. What happens when you leave the bread open for a while? Mold spreads quickly and all bread turns green or black and looks very unappetizing.

But mold is a simple fungus that takes nutrients from bread for its growth and reproduction and damages its surface. Mold grows on bread from microscopic fungi belonging to various species. They come in different shapes and colors depending on the species.

Rhizopus stolonifer (black mold) - the most common on bread, which, moreover, grows very quickly. It also causes fruit rot and some infections in the human body. Microscopic pieces of moldy bread, known as spores, float in the air around us. They can be found on any surface and in any condition. It is the spores that settle on the surface of the bread, which can be left open under normal conditions, such as in the kitchen. They germinate, form colonies, which begin to grow on the surface of the bread, absorbing all the moisture and nutrients from it. The growth rate of bread mold depends on several factors, and the ambient temperature is the most important one.

Causes of mold growth and how to slow it down

Mold growth will slow down if the bread is stored in the refrigerator. It should be noted that most molds thrive in temperatures above 70 ° C, and cold temperatures in the refrigerator are unfavorable for mold. Place a slice of bread in the freezer and mold growth will stop completely until the temperature is right.

Why does bread grow moldy? Bread mold is a living organism that requires moisture and oxygen to grow. The moisture in the plastic bag allows the fungus to grow at a faster rate. However, since it is considered a fungus and not a plant, it does not require sunlight to increase or decrease its growth rate.

Let's conduct an experiment and find out how and why bread grows moldy

We need:

  • fresh bread from the bakery;
  • cotton pad;
  • pipette;
  • water;
  • plastic bag;
  • Scotch;
  • empty milk carton;
  • disposable gloves.

Experiment:

  1. Collect some dust from the ground with a small cotton pad.
  2. Rub a piece of fresh bread with it.
  3. Using a pipette, add five to six drops of water to a slice of bread.
  4. Put it in a plastic bag and seal it.
  5. Now place this sealed bag of bread in an empty milk carton.
  6. Close the box tightly with tape.
  7. Leave the box alone for two days.

What do you see when you open the package two days later? The bread is completely covered in fluffy black or greenish spots. Why does bread grow moldy? The dust that was placed on the bread brought in fungal spores, causing mold to grow on it.

Mold prevention

  • Why does bread grow moldy quickly? Moisture promotes faster mold growth. Therefore, do not store bread in a humid environment. It is best to leave it in the same bag in which you brought it from the bakery.
  • Why is store bread moldy? Most likely, it contains fats or old bread was used in its preparation. If you are making bread at home, use ingredients that are free of fat rather than butter, eggs, milk, etc. This will keep the bread fresh for longer.
  • A bread box is another option for storing bread for a long time. Choosing bread bins made from wood, clay, and metal are best for storing bread, as they can keep it dry and do not accumulate moisture.
  • Why does sourdough bread grow moldy? Most likely because it was packed too hot or the roll is oversized.
  • Never store bread at room temperature or in the refrigerator for extended periods. Freezing will be useful if long-term storage is required.
  • It takes a little extra effort to preserve the bread in the summer. Do not store bread in an airtight plastic container, and if you have a homemade or sliced ​​loaf, wrap it in wax paper and place it in a plastic container with a tight-fitting lid.
  • Finally, try to keep bread and other similar foods as fresh as possible. If you see mold just appearing on food, do not try to cut it out and then eat the food. Remember that mold has already grown inside it.
  • Why doesn't Borodino bread grow moldy? Its acidity is higher than that of ordinary one, and this prevents mold from growing.

Mold harm to humans

Moldy bread contains spores and should therefore not be touched with bare hands. Remember: bread mold is a real poison! Having consumed such bread, an adult can be poisoned, and the child can go to intensive care. With frequent consumption of moldy bread, asthma, allergies or even oncology can develop.

In case of mold poisoning, the following symptoms may occur: dizziness, nausea and vomiting, headaches, diarrhea. Black mold is considered especially dangerous. Symptoms are similar to colds, so they may not immediately alert the person. And at this time, the body is already poisoned, and the patient's condition worsens: pressure jumps, breathing problems, headaches appear. In any such situation, you should immediately seek medical help.

Mold is a pathogenic microscopic organism that springs up from almost nowhere. But for the fungus to appear on bread, appropriate conditions are necessary - high humidity in a room with poor ventilation. This is enough for spores to emerge out of thin air and invade improperly stored food. But what happens if you eat moldy bread?

What is mold, why does it appear on bread



Bread mold is a fungus that grows on poor quality or spoiled bread. It is dangerous for the human body, especially for children, pregnant women and the elderly.
The following are the main causes of mold in bread.

  • Improper storage of bread. A humid and warm environment encourages mold growth. In such a microclimate, fungi multiply rapidly and fill the entire area of ​​the roll with their spores.
  • Violation of sanitary and hygienic standards and temperature conditions when baking bread. In poorly baked bread products, mushrooms can grow.
  • Incorrect and poor-quality preparation of bakery products. To reduce costs and increase benefits, bread producers can mix ground expired bread into flour, use low-quality products for its preparation.

The causes of mold

The fungus is a life form that can survive even in the most difficult conditions. Microscopic spores, invisible to us, fly in the air, waiting for a suitable place to plant and reproduce. The ideal condition for mold to exist is warmth and dampness. That is why the moist and crumbly flesh of bread is in particular danger. The main causes of mold contamination in bakery products are:

  • unsanitary conditions - quite often bread baking takes place in bakeries located in basements (renting here is much cheaper). Dampness in such a room cannot be quickly removed, just like mold. Therefore, the fungus easily settles on bread, poisoning us with invisible spores. To avoid poisoning with such a loaf, purchase baked goods at kiosks that sell products directly from bakeries;
  • non-observance of baking norms - in the USSR, bread was suitable for 4–5 hours, which gave it the opportunity to then be completely baked. In modern technologies, additives are sometimes used that speed up the process up to 50 minutes (sodium thiosulfate, special enzymes - xylanase and amylase, L-cysteine, calcium acetate). The use of these substances makes the inside of the loaf moist and porous, making it an ideal breeding ground for mold. The danger of such bread is that you cannot determine the appearance and taste of mold, but inside it is already there. The indication on the packaging of a specific GOST indicates that these additives at least do not exceed the norm, but if, instead of the state standard, preparation is regulated by TU (technical conditions), such substances may be present in an unregulated amount.

    If you want to know the exact composition of the product, try to find the specified GOST or TU on the Internet and study them. To assess the quality of the applied baking technology "by eye", look at the crust - it should be free of traces of flour, bubbles, cracks and tears. Their presence indicates non-compliance with the norms of bread preparation. In addition, pay attention to the price tag - they can write "hot" on it, and the shelf life of quick proof bread does not exceed 3 days;

  • lack of baking - if the crumb remains moist, it becomes fertile ground for the growth of fungus, especially if the loaf is sold packed in cellophane. It is very easy to check the degree of readiness of the crumb - when you press with your finger, a dent on half-baked bread remains, and on baked bread it disappears immediately;
  • adding old bread to the dough - a loaf crushed into the smallest crumb, being added to the fresh dough, brings with it the mold spores contained in it. It is impossible to identify a loaf with such additives due to the fact that the crushed particles form a completely homogeneous mass with the main dough. In addition, according to GOST, it is permissible to add up to 10% of bread leftovers to a loaf, however, they must be of high quality and, of course, unspoiled. Unfortunately, some unscrupulous bakers completely ignore this condition, and we end up with poisonous bread on the kitchen table as a result.



In modern bakeries, additives are often used to make bread that speed up the baking process and contribute to the appearance of mold in the finished product.



When can you eat mold

The use of mold is allowed only in specially prepared hard cheeses. "Noble" white mold is found in Camembert and Brie cheese. Blue and green molds can be found in many types of cheese. If this product is susceptible to mold, it is generally safe to consume.

Please note that blue cheese is highly allergenic. It should not be eaten by children, pregnant women and people prone to allergies, suffering from bronchial asthma.

If hard cheese has developed mold due to its long-term or improper storage, such a product is considered dangerous and unsuitable for use in food.

Why does bread grow moldy and how to keep bread fresh for as long as possible?

There are 2 main reasons for the formation of mold on bread:

  • Violations of the technology of preparation and transportation of the product... The use of a number of chemical additives that accelerate the fermentation process of the dough, the use of residues of unsold bread mass when preparing blanks for new batches, poor sanitary and hygienic conditions in the production area, uneven baking of loaves, lack of necessary safety measures when transporting bread to stores and other factors lead to contamination of products with a fungal infection even before the products enter retail;
  • Violation of storage rules... The rules for storing bread can be violated both at the retail point of sale of bread and at home. The main contribution here is made by the presence of suitable conditions for the reproduction of colonies of pathological microflora - high humidity, temperatures over 20 degrees and lack of access to fresh air. The problem is aggravated by irregular sanitization of storage areas, as well as the presence of a plastic bag as a protective film for bread.

Unfortunately, the buyer cannot directly influence the technological process of the enterprise and protect the purchased products from the growth of fungi in them in the presence of the above problems on the part of the manufacturer or retail point of sale, however as a home prevention, it is enough to simply reduce the risks of mold formation:

  • Wash regularly (with vinegar) and air the bread bin at least once a week - it must be clean and completely dry;
  • Store the bread as is without the bag. As a last resort, use paper counterparts;
  • Remove any crumbs remaining in the bread storage container.



Mold on bread: benefits and harms



Is it possible to get poisoned with bread? Mold on bread is harmful and dangerous. It is of no use to humans. It is forbidden to eat bread on which signs of fungal infection have begun to appear. Green and black mold most often appears on spoiled bread. We most often see it on the crust of a bread product. But in fact, fungal spores spread evenly throughout the thickness of the entire bread loaf, and you cannot eat it, cutting off the "multi-colored" crust.

Please note that mold on bread can not only be eaten, but also inhaled. Fungal spores, entering the lungs, do not cause poisoning. They lead to the development of fungal pneumonia, chronic damage to the respiratory system. If a person has inhaled mold, they should consult a doctor and have their lungs examined.

Pink mold on bread is a sign of potato disease and develops as a result of an infection of the wheat from which the flour was made.

A person who has eaten moldy bread can develop acute food poisoning. If moldy foods are consumed regularly, the risk of developing oncological malignant pathologies increases.

I accidentally ate a piece of moldy bread during pregnancy: should I panic?

A pregnant woman is responsible not only for herself, but also for the unborn baby. Therefore, she must more scrupulously select food for herself, and certainly exclude not only moldy bread, but even one that simply smells dubious. But if suddenly she accidentally ate a small piece of an infected product, nothing terrible will happen.

To calm down
you can take a number of measures by drinking the same activated charcoal and water acidified with lemon juice... Signs of toxicosis during pregnancy are not the effect of fungal spores, but just one of the features of pregnancy. "
The psychological awareness of the penetration of the fungus or the smell of mold can provoke nausea. To calm down you can resort to a folk remedy - drink tea with mint and honey, or suck on a slice of lemon.



Symptoms of acute mold poisoning

Mold can be poisoned with a single use of bread contaminated with it. The severity of clinical manifestations depends on the amount of poor-quality moldy bread eaten and on the concentration of fungal spores in it. In case of mold poisoning, symptoms develop within 4-56 hours after eating it.

Note that the symptoms of mold poisoning are more pronounced in children. A child who ate a moldy food may also develop an acute allergic reaction, bronchial asthma.



The main clinical signs of bread mold poisoning:

  • feeling of pain in the abdomen. Most often it is localized "under the spoon" - in the stomach;
  • flatulence and intestinal colic, increased gas discharge;
  • nausea followed by vomiting. If you eat a large amount of spoiled bread, the stomach begins to try to get rid of it, remove toxins;
  • headache and dizziness are signs of intoxication syndrome;
  • an increase in body temperature rarely develops. It indicates a serious condition of the patient and a pronounced intoxication syndrome;
  • violation of the stool. It becomes rapid and fluid, diarrhea develops;
  • tachycardia - heart palpitations. This symptom is a consequence of fluid loss, dehydration, and intoxication.

If you eat mold, you can get not only symptoms of acute food poisoning, but also an allergic reaction. Children and people with allergies are most prone to its manifestation.

Allergic manifestations of mold use include:

  • allergic rhinitis - profuse serous rhinitis with nasal congestion, in which there is a discharge of clear and watery mucus from the nose and frequent sneezing;
  • allergic conjunctivitis is manifested by redness of the mucous membrane of the eye, lacrimation;
  • urticaria is a red skin rash accompanied by severe itching. It can blend into large spots;
  • angioedema Quincke, which is manifested by edema of the subcutaneous adipose tissue. May be accompanied by cough, hoarseness.

Moldy bread - is it dangerous?

If mold has entered the human body with bread, that's not fatal... What happens if you eat mold and don't notice it? In small quantities, the fungus may not be felt. Unpleasant taste sensations in the mouth may occur. The stomach will hardly react to a small amount of black mold..

Here the psychological moment will play a greater role if a person realizes that he has eaten a piece of bread with a moldy "addition" of white, black or another color. In suspicious people, this can provoke nausea and even vomiting.

First aid for mold poisoning



If symptoms of bread mold poisoning develop, an ambulance should be called immediately. Allergic reactions that can occur after contact with fungal spores are especially dangerous.
Before the arrival of doctors, begin to provide first aid to a poisoned person on your own. It consists of:

  • lavage of the gastric cavity. The patient should drink a liter of ordinary water in one gulp and pull it out;
  • cleansing enema in water at room temperature;
  • taking sorbents (atoxil, smecta, polysorb, enterosgel);
  • drinking plenty of fluids. You can drink water and sweet tea.

Remember that if a person who has been poisoned by moldy bread is allergic or suffers from bronchial asthma, you need to give him the drugs prescribed by the doctor against allergic attacks.

Possible consequences

Long-term use of foods colonized by molds leads to a change in the blood formula (the number of red and white blood cells decreases), the appearance of signs of damage to the central nervous system (insomnia or drowsiness, confusion, delirium, hallucinations), in severe cases, death is possible.

When living in rooms affected by mold, mycotoxin can cause allergic diseases, immunodeficiency conditions, aggravate the course of various acute and chronic pathologies, and with prolonged exposure, accumulating in the tissues of internal organs, it stimulates the development of malignant neoplasms.

Medical treatment

Doctors who have come to the call will provide the patient with first aid and hospitalize him in a hospital. Treatment for mold poisoning consists of:

  • droppers with solutions to reduce intoxication;
  • antifungal drugs;
  • antiemetic drugs;
  • enzymes;
  • dietary food.

The length of stay in the hospital depends on the severity of the patient's condition. Treatment of mild poisoning can be carried out at home, but under medical supervision.

What to do if you ate mold

If you accidentally get food with mold in your stomach, then, the main thing is not to panic.

First aid

If you have eaten food tainted with mold, then the first steps should be the same as for any food poisoning:

  1. Promptly provoke vomiting to cleanse the stomach of poor-quality food.
  2. Take a desiccant such as activated carbon.
  3. Drink more pure water (it should be warm - 25-30o) to activate the kidneys to eliminate toxins.
  4. Drinking drinks from sour berries - mushrooms do not like it.

Treatment methods

It is very important to consult a doctor in a timely manner and, if necessary, immediately begin a course of treatment. It will depend on the type of toxin, its amount and changes that have already occurred in the body.

Treatment consists of three main stages:

  1. Prescribing antifungal drugs.
  2. The use of supportive therapy for the kidneys and liver.
  3. Restoration of normal intestinal microflora.

For the success of preventive and therapeutic measures, it will be necessary to radically change the usual diet. It is very important.

Products that can be a source of spores or a fertile environment for their active growth are completely excluded from the daily diet:

  • sugar and sweets;
  • yeast baked goods;
  • dry fruits;
  • fermented milk products (with the exception of fresh home-made products);
  • hard cheeses;
  • vegetables that the fungus loves: especially potatoes and beets (with the exception of fresh ones, straight from the garden);
  • fruits / berries: especially bananas, grapes;
  • all cereals (with the exception of buckwheat and pearl barley).


Every day you need to eat foods that the pathogen does not like:

  • onions, horseradish, garlic, radishes, ginger;
  • teas, infusions of needles, sap (resin of coniferous trees);
  • essential oils (especially tea tree);
  • honey and other beekeeping products;
  • spicy condiments and all kinds of spices (laurel, pepper, turmeric, cumin, etc.);
  • various pickles (salt inhibit the vital activity of fungi);
  • natural vinegar (apple, grape - 1.5 teaspoons per day);
  • sour berries (currants, lingonberries, viburnum, dogwood, cranberries, sea buckthorn, etc.), as well as juices, drinks, fruit drinks, tinctures from them;
  • slightly alkaline water;
  • antioxidants, organic acids.

In case of fungal diseases, medical treatment and strict adherence to the diet are important.

The menu must be composed so that, on the one hand, suppress the development of the fungus in the body, and on the other hand, increase immunity. This is important, since getting rid of the fungus can take quite a long time: from 6 months to 3 years or more.

How to protect yourself from mold poisoning



You should protect yourself and your loved ones as much as possible from eating moldy bread. Below are guidelines to help you do this.

  • Do not eat bread that has developed mold. It should not be consumed even after cutting off the crust with visible fungal infection. This product should be thrown away.
  • Buy bread only from certified and authorized retail outlets. By purchasing it in spontaneous markets or from people by hand, you run the risk of buying a substandard product infected with a fungus.
  • Store baked goods in cool, dry places. Heat and moisture are ideal breeding grounds for the fungus.

It is dangerous to eat bread that shows signs of mold. It can lead to severe food poisoning and acute allergic reactions. Treatment for acute poisoning from spoiled bread can be done in the hospital or at home. All drugs and medicines are prescribed by a doctor after examination and examination of the patient. Self-medication of such an intoxication condition is dangerous.

Precautionary measures

Following simple rules will allow you to avoid poisoning with moldy bread:

  • it is advisable to buy bakery products in well-established retail outlets, it is better if the product is made by a large bakery;
  • it is advisable not to buy bread packed in a film - ideal conditions for the development of mold are created in it (high temperature and humidity);
  • you should purchase only bakery products, the packaging of which indicates the production time, expiration date, information about the manufacturer, composition, product certification data. The composition of the loaf will tell you about the use of harmful additives - L-ascorbic acid (E300) accelerates the proofing time, L-cysteine ​​(E920) improves the structure of the dough, sulfur dioxide (E220) slows down the growth of mold, which often indicates the addition of remnants of an old moldy loaf;
  • you shouldn't buy bread in reserve;
  • the loaf is best kept in a bread bin, preferably a wooden one.

Bread selection rules

Before buying rolls or white bread in a store, you need to study the label of the product, which can be called differently. If it indicates that the composition of the product includes preservatives, dyes, disintegrants and modifiers, then, of course, such a product can be dangerous to the body. If nothing is indicated on the label at all, or you have some doubts about this information, then you need to use the following recommendations:


The more often you inspect your refrigerator, the less spoiled food will be present. Try to check the contents of the refrigerator at least once a week. If, for example, you notice a couple of berries affected by mold in a container with strawberries, then do not rush to get rid of the sweet treat completely, remove only the spoiled berries, just rinse the rest under running water.

Food will be fresh in the refrigerator that is regularly looked after. Even one wash per month will be enough to prevent the spread and even the very appearance of mold.

Of course, an important factor is the correct choice of products and careful reading of the line about the expiration date. The fresher your purchased product is, the better and longer it will last.

Be extremely careful when purchasing products! Be as careful as possible when choosing a trusted manufacturer! Take care of your health!

How to get rid of mold in the bathroom?

In the bathroom, black mold is the most frequent guest, because in this part of the house all the conditions for the life of fungal spores are met: high humidity and heat. The procedure for cleaning the bathroom is the same as in other rooms. Use chlorine (1:10 ratio with water), brush off the fungus with a stiff brush. Necessary measures to prevent the reoccurrence of mold in the bathroom: use a hood to ensure sufficient air exchange and eliminate leaks, if any.

How to get rid of mold and mildew in the human body

It is very difficult to poison mushrooms from the human body. If the fungus has already settled, and, relatively speaking, has developed its mycelium, then rather complex problems arise. Mushrooms are different. There are supposedly noble mushrooms, there are lower mushrooms (called mold). Mushrooms have many names, more than 50 species.

What is the meaning of a mushroom?

The point is that it has a genetic code and it is not a single individual, but an individual that lives in colonies. There is a precise segment relationship between these colonies. That is, each mushroom element is linked to other mushroom elements by thousands of segment links. If we want our body to be free of fungi, the only thing we can do is not give it food. If our body has enough food for mushrooms, then they will be in it.

For example, there is bread in the bread bin. Mold has formed on it. If you remove the bread and leave the mold, then gradually this mold will die. Because she will have nothing to eat. It will dry out, not multiply, because it needs nutrients to reproduce. Mold feeds mainly on protein products, because it needs amino acids. For example, we take flour, we add sugar to flour, oil - energy, add water, add yeast (this is a special kind of mold - bread mold). Then we give her a temperature, necessarily 37, then we give her special humidity and oxygen. And then it begins to multiply, to be reanimated. Moreover, before that, she lay in the refrigerator at a temperature of -18. Or lay dry for another 10 years. Her germination rate will decrease slightly, but insignificantly, she will still sprout. It is impossible to kill mold, even if you overcook the bread. Because if you throw the fried crackers into kvass, the kvass will boil. This suggests that as soon as it enters the protein-carbohydrate environment, it begins to multiply.

Anything that is yeast poses a certain moldy danger to us. Because the types of mold, they are all friendly, that is, this is its own class. Where one mold lives. Another, a third, may live. One of the most pathogenic molds for us is Candida.

Mold is a unifying word. In fact, each fungus is different to the fungus. Nail fungus is not the same as candida. Some fungi affect the lymph nodes in the groin, others under the breast, and still others affect the nail plate and live only on the nails. Others affect only the mucous membranes and live in the mouth, in the form of candidiasis and stomatitis, or in the vagina in the form of candidiasis and vaginitis. Some fungi infect the skin and live on the skin in the form of cracks, psoriasis, eczema, neurodermatitis, but everywhere it is a class of mushrooms.

How mushrooms enter the body:

With spoiled food. With water. From the air. With old dusty things.

If the fruit or vegetable is moldy, then they cannot be eaten. If there is mold in the drawer, then it is on all the fruits. There is a good factor in our body - this is the concentration of gastric juice, which suppresses this mold, and, in theory, should not penetrate through the gastrointestinal tract.

Mold can penetrate the skin. Wherever we bathe, where we walk barefoot, wherever there are conditions for mold, that is, humidity, temperature, organic residues (for example, dirt or human fat) - there is food for it. How does fungus get between the toes? It will not seep through intact skin. But if there are microtraumas in the skin: scratches, diaper rash, damage to the skin, then the fungus instantly clings there. And as soon as he passes the skin barrier, he takes root.


SIGNS OF FUNGUS in the human body:

Anything that itches. They say: "My dog ​​got sick" "What's wrong with the dog?" "My ear has a cold" "What is she doing?" "Scratches". If a dog scratches its ear, it means that it has a fungus in its ear. If a person scratches his ear with a match, a toothpick, then one option is fungus, there are no other options. Something happened in my ear, something hurts there, something flows there, but if itching appears, it's a fungus. Cracks, blisters, abrasions (not calluses, but abrasions of an incomprehensible nature are formed, it seems that they did not wash anything, for example, in the groin folds - something weeping is formed).

Wherever it flakes, it cracks and gets wet at the same time. Everything on the arms, under the armpits, in the groin folds are all mushrooms. If something white, cheesy comes out from somewhere - then these are also mushrooms. It does not matter whether it is from the mouth, vagina, or bronchi, tonsils. Everything that is white, cheesy, grainy on the tongue is all mushrooms. In the evening we went to bed - the language was normal, in the morning we got up - it was coated with a white bloom. White bloom is a fungus. The lymphatic system collects this white plaque all night on the villi of the tongue, like on rugs by the door, and puts it off, because then it goes to be discarded. It is exfoliated from the tongue and spits out with food, or is coughing up. It is necessary to scrape off the tongue with a stick or a spoon. There should be no plaque on the tongue. The tongue should be pink with pronounced papillae.

Anything that doesn't hurt is a fungus. Because mushrooms gnaw at nerve endings. A huge number of nerve endings go to the skin. What would a psoriasis patient feel if the huge surfaces of his skin were constantly, every second irritated, he would simply go crazy with pain. When we prick our finger with the button, the pain is such that we jump. If the surfaces of psoriasis were painful, then it would be a strong painful irritation, and the person would die from pain shock. The fungus purposefully works with this, it bites off everything, conquers the skin and makes it manageable. He has his own castles, his palaces there.

Everything that is sprinkled on the skin, falls off, rises, peels off in rings (evenly, unevenly), wherever there are scales. As a rule, the fungus is located in the area of ​​large lymph nodes, for one simple reason - the fungus is located in the intercellular space. Here is a cell, here is the intercellular space - water, the potential of this water is approximately 50. The environment should be either alkaline or acidic, fungus multiplies around the cells. Here it enters the intercellular water with the blood stream from the digestive tract. The intercellular water must flow, water must flow here every morning, and every morning it must be drained and gone. It is eliminated through the lymphatic system. The lymphatic ducts end in lymph nodes. The lymph nodes have compartments, 10 entrances, one exit. And here, lymphocytes process those vital molecular forms that have been sucked in here and purification takes place. Pure lymph goes one way, and dirty lymph goes the other way, for release.

A man had a knee joint pain. What can hurt here? Bones cannot hurt, cartilage too, there are no painful endings. There is fluid between the cartilages. It does not hurt either, but it can be inflamed, someone can live in it. Behind the joint, from the popliteal fossa, there are lymph nodes. If there is a fungus on the legs, it will rise up to the popliteal lymph nodes. The lymph nodes will delay the fungus, and at this moment they will stop letting water go up. The joint will swell. And when he swells, he gets sick.

What will the body do? It will raise the temperature to increase microcirculation so that leukocytes can enter the joint. What will the doctor do? Pain relief, prescribe aspirin. First you need to figure out what's in the joint. Either mushrooms or bacteria.

There are 5 types of infection.

To make it clear, sinusitis, how is it with us? Some kind of pus in the nose. What kind of pus is in the nose, where did it come from? The nose is a hole, just a hole, and just a sinus. There is nothing else, there can be no pus. It can come up on the lymphatic escalator. But he will come along his way. Why is he in the nose? Ejection, exit to the outside. It can go to the bronchi, vagina, and intestines. From the upper body to the nose, from the genital tract to the nose will not. From the genital tract, he will disembark on the first floor of the elevator. It is useless to fight with leucorrhoea and discharge, there is no need to fight with it. If they are, does this indicate what? What is the fungus and what the lymphatic system works. When you didn’t touch it, but it passed by itself, what does it say? That everything is fine, that everything worked out if it stopped on its own. Here you drink everything in your stomach, but what do you, for example, drink that? Garlic, or take bitter pepper and ate 20 pieces at once, right peas. And all the diarrhea will stop at once.

If you are (in theory) drinking antifungal drugs or foods or herbs or essential oils, then everything that has been said about the product is the same for the essential oil of that product. Grapefruit, tea tree - everything works in the same way as the product itself. The plant can be of several types. The plant itself, the decoction of the plant, the napar of the plant, the essential oil of the plant, the oil of the plant, the leaves of the plant, the legs of the plant, the tincture of the plant. Any product made from a plant will act in the same way as the plant itself. Whether you take parsley or parsley juice, cranberry juice or cranberries themselves, it makes no difference, everything works the same.


Find what you are carrying. 10 kinds of pepper carry over, white, red, yellow, but it should be. Because the fungus will conquer everything if you give him pasta every day, he has yeast bread for breakfast, condensed milk for lunch, and potatoes for dinner. Have you seen how potatoes are covered with mold? In three seconds. Try to mold the radishes. You are tormented. It sometimes happens when there are a lot of arguments in the air or sour cream was standing nearby.

But if we know that the plant has already tuned in, we can use this plant for our benefit. It is very important to understand what mushrooms are doing in the body. They just live. They feed, reproduce, move, move. And what are we doing them? We feed, grow, and constantly add, every God day. Now we drink kefir fungus, then we drink snotty kombucha, then we drink cordeceps, then we drink beer, then from morning till night we eat yeast bread, then we also start drinking yeast.


ANTIFUNGAL PRODUCTS.

Needles, fir, pine, spruce. All LIVESTOCK is added here. The resin is what flows, the resin from the spruce, so that the fungus does not eat it. Pine is preserved, that is, it is not afraid of fungus, it does not live for 30 years, like a birch. And therefore, the cedar lives for a long time, the whole coniferous species. You can put it in compotes, make decoctions, steam, you can insist on water, you can boil and inhale steam. It is best to have young paws of pine needles, fir dried, just put in tea, you can make any drinks. The gum can be chewed, added to the gum. Anything that has antifungal activity has that effect in oils. Pine nut oil is also antifungal.

Tea tree and all tea tree products. If there is a severe fungal pathology, then one drop of tea tree oil can be diluted in 1 teaspoon of fat and eaten, because it does not dissolve in water. If you do this in a row for 2 months, then you can seriously compete with the fungus.

Propolis. You can drink propolis tincture or water decoction, or steam, put propolis in honey, just chew it, eat honeycomb. You can just stick a piece of propolis by the cheek, let it lie there and be absorbed into saliva.

Pepper, radish, horseradish, spices (cumin, turmeric, etc.) All that is anthelmintic is also antifungal.

Currants, gooseberries, viburnum, mountain ash, lingonberries, cranberries, sea buckthorn, blueberries, blackberries, blueberries - all sour berries, they are antifungal.


Antibiotic-Resistant Disease Fungi Detected in USA

The US Centers for Disease Control and Prevention (CDC) has circulated a report on the registration of more than a dozen cases of infection with multidrug-resistant strains of candidiasis pathogens.

According to CDC experts, this is the first appearance of multi-resistant strains of Candida auris in the country - and of the first seven patients, four have already died. Resistance to a wide range of antifungal drugs makes the usually not too dangerous disease potentially fatal. Neither traditional treatment with drugs based on echinocandin nor other antifungal agents helps against them. The infection can affect the middle and inner ear, enter the bloodstream, and spread throughout the body.

For the first time, such strains were seen in Japan in 2009 and since then have been slowly but surely spreading around the world: then they began to be found in India, South Africa and the UK. According to some experts, they could have been brought to the United States several years ago, but have so far escaped the attention of doctors due to the difficulties in identifying the fungus among many related species that cause similar diseases.

According to the CDC, from May 2013 to August 2019, at least seven people in the United States contracted a dangerous strain, such cases were reported in different states. The details of its epidemiology remain a mystery. Thus, analysis of the genome indicated the closeness of the "American" C. auris strain isolated in South America and Southwest Asia. On the other hand, none of the cases had traveled to these countries and had no recent contact with their inhabitants.

It is assumed that the fungus can spread in medical institutions with tools, consumables, household items. In this regard, CDC experts recommend that hospital staff be especially careful to follow the recommendations for sterilization, antimicrobial processing and limiting contact with infected people.

Cleansing the body with soda

As you know, fungi cannot live in an alkaline environment. To get rid of mold, you need to reduce the acidity in the body. In this case, baking soda works well. To cleanse the body, it is necessary to prepare a soda solution and drink it for a month. To prepare the medicinal composition, take half a teaspoon of soda and stir in a glass of warm water, you need to take such a solution twice a day.

Contraindication to soda treatment is early childhood, pregnancy, diseases of the digestive tract and kidneys. In some cases, it is permissible to reduce the dose of soda or take the solution only once a day.

If candidiasis is observed, then a soda solution can be doused. In case of skin lesions, a small amount of soda is added to the bathing water.

If during the treatment with soda the condition worsened, the intake of the soda solution is stopped and a doctor is consulted.

First aid and therapy

If a clinical picture of food poisoning occurs, it is important to provide first aid on time and call an ambulance.


Algorithm for providing first aid to the victim:

  • first of all, it is necessary to flush the stomach, provoking vomiting;
  • then you should drink a sorbent (activated carbon, Smecta, Polyphepan, etc.);
  • provide plenty of fluids so that the kidneys can remove toxic substances from the patient's body.

If you suspect chronic fungal intoxication, you should consult a therapist. After examination and diagnosis, he will prescribe treatment.

As a therapy for mycoses, antifungal agents are prescribed, kidney and liver support is provided, and measures are taken to restore the intestinal microflora.

To prevent the development of such intoxication, it is important to adhere to the hygienic requirements for food, living conditions.

Always buy quality cereals, nuts and dried fruits, pay attention to the appearance. Do not neglect the shelf life of finished products, if signs of mold appear - throw away the food immediately, it is very dangerous.

You cannot cut off a piece with mold from the product and throw it away, and eat the rest! The mold has already spread its toxins and spores throughout the entire volume, although this is not yet visible.

Summing up, we can say that in the fight against mold, you need to constantly ventilate the living quarters and heat them well, maintain order and cleanliness.

  • Polysorb in case of poisoning: reception features
  • Herbs for poisoning
  • Features of gastric lavage for various types of poisoning
  • The detoxification properties of Sodium thiosulfate

What to do if a moldy product is found

Often people, instead of throwing away contaminated food, simply remove the tainted areas. But mold is tiny fungi with roots (mycelium) that grow deep into food. And, in addition, the products contain invisible microscopic spores. They remain on the affected product even after the visible mold has been removed.

It is better not to eat foods on the surface of which mold has grown to humans (as well as animals and birds). They must be thrown away so as not to expose yourself and your loved ones to danger.

Although it is worth noting that many experts believe that having removed the top layer with mold, you can still use:

  • raw smoked sausages,
  • jerky hams,
  • hard cheeses,
  • hard vegetables, fruits (carrots, cabbage, mangoes).

In this case, it is necessary to carefully remove the three-centimeter layer from the product, without touching the mold.

Mold-infected flour and dairy products must be thrown away entirely, even if the colony of the fungus is a tiny dot. These products have a porous structure and mold can easily penetrate deep into such products.

Causes of occurrence

Mold on bread is an accumulation of fungi that has grown on a spoiled or low-quality product. This green substance poses a serious danger to the human body, especially to the elderly, pregnant women and young children. The most common causes of mold include the following:


To avoid trouble, such products should be purchased exclusively from trusted suppliers. In this case, you do not have to think about whether it is possible to eat moldy bread.

Treatment

In case of a single mold poisoning, it is enough to carry out first aid measures designed to remove toxic substances from the human body, while chronic infection requires complex drug treatment. If the tests accurately diagnosed this disease, then the attending physician prescribes:

  • antifungal drugs, selected on the basis of analyzes;
  • drugs that provide therapeutic support for the functioning of the kidneys and liver (these organs are especially vulnerable in the process of intensive elimination of toxins);
  • probiotics necessary for healthy microflora to be restored and maintained in the intestines.

Treatment of people in whom mold infection has occurred through the respiratory system is complicated by the fact that it causes secondary diseases (tracheitis, asthma, bronchitis, pneumonia, sinusitis, and so on). Here you need to undergo long-term therapy, following the prescriptions of a specialist.

Special meals

In case of toxic poisoning of the body, it is required to pay special attention to the diet. Foods such as meat, sausage, fresh bread, raw vegetables and fruits, fried eggs, and so on should be excluded from the diet. Products are prohibited according to two criteria: they should not overload the digestive system, which is currently removing mycotoxins, and be a favorable breeding ground for the development of the fungus.

  • the basis of the diet should be porridge in the water and mashed vegetable soups;
  • cottage cheese baked in the oven can be used as a protein food;
  • bread products are used only in dried form (crackers, dry biscuits);
  • vegetables and fruits are used boiled or baked;
  • as a drink, it is better to take green tea, herbal decoctions, to which honey can be added for taste.

In case of mild food poisoning with mold, it is advisable to sustain such a diet for about a week. If the problem is chronic, the diet is developed by a nutritionist on a long-term basis.

The harm done

Any type of mold other than the one discussed above is a health hazard that will be caused even by normal inhalation. Microbial spores, being in the air, instantly penetrate inside.

Many, having found a moldy area, cut it off, leaving the rest, not infected, for use. Doing this is strictly prohibited, since invisible microorganisms cover the entire cavity of the loaf and can cause serious intoxication.


The danger is caused not only by eating mold, but when inhaled... The risk of developing respiratory diseases, which can become chronic, is increasing. Certain types of pathogenic microbes affect the nervous, circulatory system, change the hormonal background, and reduce the protective function. The degree of damage depends on the type of fungus and the duration of inhalation. The following symptoms of poisoning may occur:

  • Inflammation of the nasal mucosa.
  • Skin rashes.
  • Nausea, vomiting, diarrhea.
  • Dizziness.
  • Drowsiness.
  • Violation of general well-being, weakness, fatigue.

Intoxication occurs from four hours to several days after contact. The most pronounced symptoms occur in children. Further, the risks of developing bronchial asthma, bronchitis, and fungal pneumonia increase.

The victim may experience an allergic reaction - Quincke's edema, or anaphylactic shock, which poses a great threat to life. Therefore, after the first signs of symptoms appear, you must immediately call an ambulance.

Before the arrival of doctors, it is necessary to carry out a series of actions to cleanse the body of toxic substances:

  1. Stomach cleansing... The patient should drink a liter of clean water at a time. This is necessary to induce vomiting, as a result of which toxin residues will be eliminated. Next, you need to take a sorbent, for example, activated carbon.
  2. Drinking plenty of fluids... After stopping vomiting, you need to drink as much water or sweet tea as possible.
  3. Taking medications for allergies.

How to deal with black mold?

First, you need to properly arrange the workspace: carefully plug all the cracks in order to prevent air from entering the dwelling. In this case, open the window and place a fan next to it to help the spores of the fungus fly out into the street. Also, do not forget about clothes, which should prevent the attack of mold spores on you. The body should be completely covered, breathing protected with a respirator, and rubber gloves should be worn on the hands.



The affected area is treated with a special solution, vinegar, chlorine bleach, soda, or simply washed with soap with a stiff brush. After that, both the cleaned area and the large area adjacent to it are treated with a disinfectant. The procedure for the destruction of mold is completed by rinsing with a stream of hot water, and then processing in turn wet and dry vacuum in order to dry the affected area.

Fungus on the walls - measures to eliminate

When building a house, it is necessary to immediately carry out prevention using an antiseptic when processing walls. The fungus is cleaned from the affected wall, then the cleaned area must be thoroughly dried.



If mold has formed on the boards, then after cleaning it, the tree is dried using a gas burner or an ordinary fan, after which an antifungal agent is applied to the affected area, primed and lubricated with a mixture for waterproofing. Then, if the mold is localized on the walls, they must be re-plastered and putty.

Can mold be poisoned?

Sometimes it seems that a small speck on bread or a white coating in a jar of pickles is not a reason to throw the product away. Its taste has not changed, there is no bad smell, and you can get rid of the spoiled place. It is this attitude towards moldy fungi that becomes a common cause of food poisoning.

Most types of mold are a fourth hazard class toxin. Mold releases mycotoxins that affect the human nervous and respiratory systems. When entering the gastrointestinal tract, fungi cause intoxication.

By modern standards the shelf life of industrially baked bread is three days. After that, it begins to harden and after a while turns into a hard biscuit.

But that's in theory. In fact, very often you have to deal with low-quality bread, which does not stale, but becomes moldy. Moreover, sometimes a white or green plaque appears much earlier than the indicated three days. What to do in this case. On the one hand, it is a pity to throw it away, besides, from childhood, we are instilled in a respectful attitude to bread. But can moldy bread be eaten , and what are the consequences?

Mold and its causes

Mold appears on fresh bread for three reasons. First of all, these are unsanitary conditions in the premises where dough is prepared and bread is baked. Mold can also form if the bread is poorly baked - in this case, a favorable environment for the development of microorganisms is formed inside the raw loaf.

The third reason - the most common - is the addition of ingredients to bread that are not covered by the traditional recipe. Most often, unscrupulous manufacturers use the remains of expired bread as such additives. Aged loaves are ground into crumbs, which are introduced into fresh dough and mixed thoroughly. Moreover, if the bread has already been affected by mold, even a very small amount, then fresh baked goods will be covered with a corresponding bloom almost immediately.

Therefore, when buying bread in the store, you need to be careful. To identify a low-quality product, it is enough to lightly squeeze the loaf and smell it. The presence of a pronounced smell of mildew or stale air is a clear sign that old bread has been added to the dough.

Why is mold dangerous?

To answer the question of whether it is possible to eat moldy bread, you need to understand that the multi-colored crust on the surface of food is living organisms that have ways to develop even in very aggressive environments.

Moreover, what a person sees on the surface of the bread is only a small part of the iceberg. In fact, mold spores can penetrate deeply into the pulp of bread. Therefore, simply cutting off the affected areas of the crust will not solve the problem. Even if a rather large surface layer is removed, fungi will still enter the body, which is fraught with the occurrence of serious diseases, up to blood cancer.

You also need to understand that the main cause of negative consequences is not the mold itself. The reproduction of fungi inside the stomach and intestines, due to the lack of oxygen, is very slow, sluggish. That is why the ingestion of a small amount of mold is unlikely to turn into something serious. Most likely, it will go unnoticed.

But at the same time, the mold releases special substances - mycotoxins. Here they are the main source of danger. First, they are highly damaging to the liver. If mold gets into the body by accident, albeit in very large quantities, but only once, it is not so scary. But if this happens systematically, then the formation of liver failure and the development of cirrhosis are quite likely.

The most dangerous mycotoxin is aflatoxin, the presence of which in the body causes the development of aflatoxicosis. This disease resembles food poisoning in symptoms, but if adults easily tolerate the acute phase, then in the case of children, a lethal outcome is possible.

In addition, not so long ago, scientists have identified another very interesting property of mycotoxins. They are able to accumulate in the body, penetrate into cells and cause their mutation. The changes that occur as a result of this process can lead to the development of oncology.

Mold is an allergen. The impact on a person from this point of view, of course, is not too strong, but at significant doses, allergic reactions can cause suffocation or pain shock.

Another danger to keep in mind when figuring out if moldy bread can be eaten is the danger of developing acute respiratory diseases. Weightless spores can easily penetrate the lungs, where there are very comfortable conditions for the reproduction of fungal cultures - oxygen and high humidity. As a result, a person may develop bronchitis or asthma, and in some cases, mold has affected the entire inner surface of the lungs.

Thus, despite the absence of a direct and obvious danger from eating foods affected by the fungus, it is not recommended to even think about whether moldy bread can be eaten. It does not matter from what motives and for what reason you are advised to go on such an experiment. Whether it's a simple saving or a desire to heal a little with the help of a folk recipe, the use of moldy foods must be avoided categorically.

My bread rarely grows moldy, if a small piece remains, it will rather simply dry out than moldy. Although Daddy’s white "brick", which is regularly bought because Daddy doesn’t recognize any other bread, and is kept in the same bread bin as mine, from time to time is covered with thick blue-green mold thickets. It should be noted that the bread bin in the parent's kitchen is large, made of wood, and there is nothing to do to lose a piece or two of yesterday's bread, carefully wrapped in polyethylene, in its open spaces. At any time of the day or night, you can look into the bread bin and there will definitely be such a piece. But, in fact, no one is looking for him, so he lies there and grows moldy. Despite this, my sourdough bread practically does not spoil. Although no, I’m lying, there was one time when homemade rye bread, Borodinsky, quickly became moldy, literally on the third day, and I wondered for a long time why? And recently, I once again threw out a piece of moldy bread and decided to dig towards the topic of spoilage of finished bread in order to figure it out. Moreover, for some, even sourdough bread becomes moldy on the third or fourth day, even rye.

The photo is not mine, I stole it from the network, this has never happened to me in my life! But as an illustration, it is very revealing :)

How mold gets on bread

Until recently, I thought that the most common cause of mold on bread was contaminated flour / grain or sourdough, but it turned out that bread most often becomes moldy after leaving the oven. Mold gets on the bread through people and objects that the bread has come into contact with, or even through the air. Imagine, in one cubic meter of air, especially in rooms where they regularly work with flour and dough, in industrial premises, up to 50-100 thousand mold spores live (representatives of Aspergillus, Mukor, Penicillium, Rizopus, Geotrichum, Oospora, Monilia) , which, getting on hot bread, find themselves in almost ideal conditions for themselves. Most molds are very tenacious and survive even when heated above 120 degrees, which means that they do not die when baking bread. Heat and moisture only contribute to the growth of the fungus, which means the development of mold. Therefore, after baking, bread should not be placed too tightly to each other (plus even hardening may form, and the crust will become damp), it should not be wrapped in plastic bags while still warm, and in general it is better to avoid PET packaging altogether, but to cool it on a wire rack in a well-ventilated room. Mold is contained in flour dust, which is abundant in any bakery, and if it does not develop with normal humidity and compliance with sanitary standards, then, as soon as it becomes warm and humid enough, mold begins to germinate. Before the visual appearance of mold, you can already smell the characteristic musty smell, which unmistakably indicates that mycelium is soon to appear.

mycelium rampant on the crust of bread

Mold is insidious and can be very difficult to get rid of, because it can survive in almost any conditions for up to 15 years! It is unpretentious in nutrition, it can grow anywhere and the most ideal conditions for it are very close to human conditions: temperature 25-35 degrees Celsius, humidity 70-80% and acidity 4.5-5.5. Therefore, by packing the bread that has not yet cooled down in polyethylene, we practically give the go-ahead for mold to grow and multiply with our own hands. Bakeries can sin with this, so do not buy bread in sealed packaging, perhaps it was packed and sealed in a bag while still warm, which means that on the second day you will smell mold, and on the third day you will see it. Mold most readily grows on the surface, forming small fluffy islands, however, this does not guarantee that there is no mold inside: you can cut off the slightly moldy crust of the bread, but not get rid of the mold inside, because it often grows inside the bread. Mold not only grows, but actually eats your bread, as it has a powerful enzyme system capable of breaking down proteins, fats, carbohydrates and other nutrients, while releasing its waste products, sometimes toxic and very unhealthy.

Why does yeast bread grow moldy so quickly?

dad's "brick"

This is not surprising: yeast bread is low in acidity and itself is an ideal food for mold, especially if not stored properly. The technologies themselves, which are now used in most bakery enterprises, are at the disposal of the appearance of mold on yeast bread. Most often, dough is not used there, and in the dough of long fermentation, if you remember, acids accumulate, which then not only participate in the formation of taste, aroma and crumb structure, but also protect the bread from spoilage. Moreover, the dough is kneaded with a huge amount of yeast and does not even ferment, immediately after kneading it goes through the stages of cutting and shaping. Many modern bakeries sin with such "technologies", especially in supermarkets, where quantity is more important than quality. Accordingly, at the exit, bakeries have bread and rolls of a very dubious quality of low acidity, which dry out very quickly and begin to smell of mold by the evening of the second day.

Why sourdough bread grows moldy


At the same time, sourdough bread also grows moldy and sometimes it is not so easy to guess the reasons. I will not now talk about the spoilage of bread caused by pathogenic sourdough flora or potato disease, about this next time, but I will consider the most common, "usual" causes, when the source of infection is from the outside, and not inside.

  • The first of these reasons is improper packaging and improper storage for a long time, improper cooling of bread, tight packing immediately after baking.
  • The second is the source of infection directly in the bread bin or on other surfaces with which the bread comes in contact: look if you have a piece of moldy bread lying around, are there old mold crumbs on the bottom of the bread bin?
  • The third is unbaked bread. The moisture inside the bread, which did not have time to evaporate during baking, becomes the cause of the development of the rapid activity of mold fungi. This applies to both wheat and rye sourdough bread - both types are excellent moldy already on the fourth day.
  • The fourth is very large loaves. Large loaves will sit for a long time and are eaten for a long time, which increases the risk of mold growth on the rind. In addition, large loaves are more difficult to bake and may remain soggy, which greatly increases the likelihood of mold.

How to protect yourself from mold?

I took it out of the breadbox: a stub of my rye, a label from the packaging from a sliced ​​loaf and crumbs

  • Cool the bread after baking on the wire racks, do not put the bread too close to each other, ventilate the room at this time and generally ventilate more often.
  • Do not pack warm bread in gastight containers. Simply put, forget about plastic bags, buy or sew, where you can pack warm bread as well. These bags, of course, need to be washed periodically, but for that they are environmentally friendly, clean and free of mold. It may seem that bread loses moisture faster in cloth packaging, that is, it gets stale, but in fact, if you store it in a bread bin, and not on the table, you will not notice the difference.
  • Bake the bread well. Pay attention to how quickly or how long your bread is baked. For me it is usually like this: 15 minutes with steam, and 20 minutes without - that's it, the bread is baked, relative to the blush, the bottom of it always burns more than I want, but I resigned myself. Moreover, I do not bake large loaves, usually it is bread weighing 500-600 grams, that is, standard loaves. After taking out the bread from the oven, knock on the bottom, it should sound empty, ringing, almost like a watermelon. Bread made from white flour in general should be almost weightless, but if there is a feeling of heaviness or when tapping does not sound an empty sound, most likely the bread is poorly baked.
  • Regularly clean up the bread bin, remove old crumbs, you can even wipe it with vinegar, mold is afraid of acid.

In production, the fight against mold is much more radical, moreover, not everyone decides to go along the path of improving the quality and complication of technology and introduce sourdough into the recipe, as a proven and effective remedy for mold. Still, the flow of products is more important for production, therefore preservatives are added to the bread, it is processed and the packaging with alcohol vapors, acids, preservatives like sorbic acid (derived from mountain ash), sterilized by high-frequency currents or ionizing radiation. Moreover, this may not be written on the packaging.

Where is the best place to store?

My parents now have a large wooden bread bin, convenient because my dad nailed it to the wall, and it turns out that it does not take up useful space in the kitchen and, as it were, hangs in the air on the wall. But this is probably her only merit. The cat also likes to lie there. But in reality it is not convenient: it is large and there is always something in it in the corner and deteriorates, but you don’t reach to clean your hands, it is nailed high and, again, large - until you clean it ...

It is best to wrap your bread in a clean, natural cloth, ideally linen, and store it in a ceramic bread box or enamel pot. A casserole is the easiest option, it's over, but I like the idea of ​​a beautiful ceramic bread bin better. This is used Masha Pinkas, which many know from bread-making master classes, she has a bread box Roemertopf and this is what she says about her:

“Friends, those who have problems with keeping bread, I want to share my joy. This breadbasket has been living in my kitchen for two years now, and I forgot that bread can go bad, moldy or stale. The container itself is made of ceramics and is covered with glaze, there are holes in it, and the lid is also made of ceramics, but covered with glaze only on the outside, and inside there is pure clay, because of this, a suitable microclimate is created in it, and the bread is stored for a long time, does not grow moldy and remains fresh ".

Here is a beautiful breadbox machine:



And next time we'll talk about the terrible organisms that can live in the leaven of spontaneous fermentation. Yes, yes, we all know that there can be not only our best friends lactobacilli and good natural yeast, but also various harmful bacteria that can disrupt the normal life of the sourdough, and cause spoilage of bread, and even make it dangerous to health. !

Bread is consumed fresh, toasts and croutons, croutons are made from it, stuffed with other products and baked. But due to non-compliance with cooking technologies, the product can quickly deteriorate. And not all housewives know what to do with moldy bread and whether it can be eaten after processing.

Danger of fungus

Any mold that appears and multiplies on food is dangerous to the body. The only exceptions are special bacteria used to make expensive cheeses. Spores from spoiled food enter the body not only when they are consumed - they can simply be inhaled by smelling the moldy product.

Gray or green spots appear on flour products, they can be seen on the crust and crumb. Some cut off the damaged areas and continue to eat visually clean bread. Although experts say that spores cannot be seen with the naked eye, they affect the entire surface of the product.

If you eat contaminated food, you can suffer from serious intoxication.

Mold poisoning is accompanied by the following symptoms:

  • nausea and vomiting;
  • rash on the skin;
  • diarrhea;
  • epigastric pain;
  • allergic rhinitis.

The first signs of poisoning appear four hours after eating moldy bread. Intoxication is more pronounced in children, the elderly and pregnant women. The fungus can cause the development of bronchial asthma and chronic lung disease.

Product processing

Despite the recommendations of biologists, housewives find ways to handle spoiled bread. The mold formed on the crust of the product is cut off together with the crumb at a distance of 1 cm from the affected area. You cannot eat contaminated food in its raw form; drying, rubbing with vinegar and vegetable oil will not help it.

The use of onions in everyday life and treatment

Nothing can be done with a whole loaf, since the fungus has spread over its entire surface. If you bake it in the oven, then the mold will still remain inside the crumb. Therefore, bread with cut off damaged areas is divided into thin slices. Then they are fried in a small amount of vegetable or butter. The degree of cooking depends on how badly the food has been damaged. Sometimes you have to fry the slices until they become croutons.

But it is better to bake the peeled and chopped loaf in the oven. Previously, the pieces are rubbed with spices - salt, dried herbs and garlic. During the cooking process, all harmful microorganisms die, as they do not withstand very high temperatures. The result is delicious croutons or croutons.

If the bread is completely covered with mold, the product has a pronounced unpleasant odor, gray or green color, then no processing will help. In this case, you can cut off the infected areas, dry the loaf a little in the oven. Then it is crumbled and fed to birds. Their bodies will digest such food.

Plant feeding

There is a belief that even spoiled bread should not be thrown away. But not everyone will agree to consume even a fried or baked moldy product. Therefore, the hostesses are puzzled over the fact where to put contaminated food.

Baked goods usually contain yeast. They are used to fertilize the soil before planting a plant. The substance contains B vitamins and carbon dioxide. If a lot of moldy bread has accumulated, then the infected crusts are cut off from it and broken into small slices. Then a solution is prepared, consisting of several ingredients:

  • two armfuls of stinging nettles;
  • 2 kg of sugar or old jam, berries from compotes;
  • 1 stick of yeast;
  • 4-5 kg ​​of baked goods.

List of the healthiest and cheapest types of fish

All components are cut or torn into pieces, they are poured into a 100 liter barrel. Then pour in warm water and stir. Leave the mixture in a warm place, turn it once a day with a shovel or wooden stick. It is necessary to wait for the moment when the products precipitate. This usually takes 12-15 days. Then the liquid is drained and fertilized with it already sprouted crops. The solution has a beneficial effect on the growth of pumpkins, tomatoes, berry plants, eggplants and bell peppers.

Selection of quality bread

Before buying a loaf, you need to carefully read its composition. The quality and shelf life of the product depends on the ingredients. Bread is considered potentially dangerous if it contains the following substances:

  • dyes;
  • preservatives;
  • leavening agents (other than baking soda);
  • enzymes amylase and xylanase;
  • sodium thiosulfate;
  • calcium acetate.

They are added to the dough to speed up its ripening. If the bread contains these ingredients, then it is extremely loose. During slicing, the product crumbles heavily, inside it is almost empty. Some loaves are sold without packaging, their quality can only be judged by their appearance.

A high quality product is always smooth, without cracks or dents. It should not have gray or green bloom, flour dusting. According to the standards, flour products are stored no longer than three days. If a longer period is specified, then the manufacturer added preservatives to the dough that prolong the life of the bread.