Some can be a threat to food safety. Populations that are particularly susceptible to foodborne illness, such as the very young, the very old, pregnant women, or people with weakened immune systems. The FDA Food Code stipulates special precautions for serving these groups. Inspected food is considered to be safe for consumption. Microscopically small plants that often appear as fuzzy, colored patches on food.
Some molds are toxic.
Oxygen may be removed or replaced with another gas. Spores are resistant to heat and other unfavorable conditions. It changes color to indicate that food has been held at an unsafe temperature. Viruses do not multiply in food but may be transmitted by it. All rights reserved.