Mold Thrives In Monsoon

Monsoon, the much-awaited season of the year that brings respite from the sweltering summer heat, also ushers in gnawing issues that challenge daily lives. While the wet and wild downpours rejuvenate nature, the ensuing environmental humidity adversely impacts a range of stored foods. The growth of mold, a type of fungi in food, is a nuisance that many homemakers and storekeepers confront with dismay. Characterised by cottony growth or dark thread-like structures known as mycelium, fungi thrive this season. Not all mold contamination in food would result in immediate repercussions. Still, its exposure over extended time is known to impair body functions like skin sensitivity and respiratory and neurological issues, to name a few. Moreover, the toxic traits of some selected strains may be life-threatening. 

With such crucial implications of mold infestation in hindsight being validated by research globally, it's time we converge attention towards this common issue. Enhancing knowledge around the causes and effects of mold infestation would help us brace for or avert such situations with more clarity.  

Invisible threat

Molds are one of the most common microbial hazards whose presence can be visually detected because of their outgrowth and distinct colours. How often have you discarded foods due to dark, fuzzy growth on them? That black ring or spots in the neck of tomato ketchup, puree, mayonnaise, jams, and pickle bottles are unmissable. Likewise, encountering tainted portions in grains, powders, beans, onions, tomatoes, potatoes, mangoes, apples, papaya, dried vegetables, meat, and fish products is common. 

These aliens in food are a class of microbes that inhabit a wide range of food when exposed to warm, moist environments and nourishing mediums. Excluding selective strains of molds used in producing some fermented soybean products, meat products, cereal-based beverages, and blue-veined cheese, most mold in food usually indicates poor hygiene. 

Molds replicate in a dark, dingy environment and are transferred by touch, inhalation, or ingestion. It can form protective spores resistant to harsh external conditions and hence can survive for a long time before it disperses to contaminate yet another environment. 

We may have often pondered whether scrapping off dark spots in hard cheese would make it edible. More often than not, it puts one in a dilemma. Most consider this a ritual for eliminating portions that may seem unfit for consumption, as one may not have encountered any health issues. However, remaining in oblivion may not always be harmless. Such a product would already be contaminated, but the effects may have been localised as the spread of mold filaments is often restricted due to the hard texture. 

On the contrary, in softer mediums where the mycelium of the fungus spreads easily, as in food like sprouts, boiled beans, boiled eggs, cooked rice, bread, and cakes, the entire food would look unfit for consumption and be discarded without a thought. 

Labelling food visually can be deceitful, as toxicity linked with mold may differ depending on food types. Published epidemiological studies link mold with diarrhoea, nausea, dizziness, mind fog, allergies, and asthma to more severe ailments; hence, such products should be discarded. While most mold may seem harmless, some have critical health consequences. Aflatoxin, a toxic metabolite related to the fungal genus Aspergillus flavus, is linked to peanuts. Likewise, long-term exposure to deoxynivalenol (DON), a mycotoxin produced by Fusarium species, is also linked with acute toxic effects, including immune suppression and internal gastrointestinal inflammation.  

Prevention

Mold infestation, while rendering food unsafe, also upscales food wastage. Ensuring freshness and quality of food is a fundamental step towards its control. Hygiene practices associated with food handling play an equally crucial role. Implementation of good storage practices is imperative. Adherence to the "First in, First out (FIFO) system" in food storage is vital here. 

The incessant rains of the monsoon also build an ideal atmosphere for harbouring molds. The WHO (World Health Organisation) Guidelines for Indoor Air Quality: Dampness and mold, 2009, attribute persistent dampness as a significant factor for mold growth. Food handling establishments need to be sanitised and well-aerated. Food powders, paste, and grains should be stored in a hygienic, airtight packaging material. Any proximity to cold walls and floors should be avoided. In the case of commercial storage, relative humidity and the storerooms' temperature should be monitored. Buying in abundance should be avoided, especially during monsoon. Pest controls specifically designed to prevent fungal growth would be an effective intervention. 

Mold count in food is globally considered an indicator of poor hygiene. Likewise, it is a parameter in the quality specification of most food products in Nepal. For example, the maximum permissible limit of total yeast and mold count in Pustakari, a traditional milk-based sweet, is 25 cfu (colony-forming units) per gram as per the Mandatory Quality Standard of Food and Feed Products, 2082 BS, issued by the Government of Nepal. Similarly, the National Standard for Cereal-Based Complementary Foods for Infants and Young Children outlines a maximum permissible limit of 5 micrograms of Aflatoxin B1 and 200 micrograms of DON, Deoxynivalenol, per kilogram of the food. 

A longstanding practice of combating food spoilage in Nepal is worth mentioning here. Once the monsoon season ends around the Nepali month of Bhadra, household grains are sun-dried before further storage. Locally referred to as Bhadaure Gham, sunlight during Bhadra (August-September), the intense rays during this month is considered strong enough to dry the food grains that have braved the monsoon. While this exemplifies a tradition built on science, the war against molds continues. 

Way ahead

Mold growth in food has always been a silent epidemic that has pestered food handlers. Its implications are far-reaching, from endangering consumer health to causing financial loss due to food wastage. Amidst the high risk of microbial contamination during monsoons, targeted interventions must be planned. The state's role in disseminating information regarding foods prone to mold infestation and strategies for its prevention would be crucial. 

Each grain of food is a resource, and each waste means raw material is in the wrong place.  At a time when food security issues still grapple and possibilities around food usage are expanding, concerted efforts to prevent food spoilage due to mold would be an essential step towards conserving food and protecting public health.

(The author is a food technologist.)