Mold is an organism that is present is most places, outdoors and indoors. It is a type of fungus that works to break down dead material and return nutrients to the environment. Mold grows by digesting plant or animal matter, such as leaves, wood, paper, dirt, and food and spreads by releasing tiny, lightweight spores that travel through the air. Mold grows quickly in moist dark spaces, such as basements, garbage cans, and piles of rotting leaves.
On food, mold often is visible on the food's surface, such as the fuzzy green spots that appear on bread. However, molds also have branches and roots. As it grows, the mold's roots can penetrate deep inside the food, where it cannot be seen.
Living with allergies at home is hard enough. But traveling with allergies raises a whole new set of challenges in getting relief for allergies. Whether you travel every week for business or just once a year to visit the grandparents, it’s important to head out prepared. Traveling with allergies doesn’t have to be torture!
All of us are exposed to some mold every day with no bad effects. We may breathe in mold spores that are present in the air or eat foods in which mold has begun to grow. People with mold allergies, however, may have a reaction if exposed to too much of the fungus.
Molds are commonly used safely in the production of many foods and are often well tolerated. If you have a significant proven mold allergy, avoiding all exposure to mold may not be possible. However, you can reduce your risk of reaction by choosing your foods carefully. Check all foods for signs of mold before you eat them. Do not smell foods to see if they are spoiled because inhaling mold spores can set off an allergic reaction. In addition, you can avoid foods that are more likely to contain mold or other fungi, such as mushrooms and yeast.
Common food sources of mold include:
Vinegar and foods containing vinegar, such as salad dressing, catsup, and pickles
Sour cream, sour milk, and buttermilk
Meat or fish more than 24 hours old
Breads and other food made with yeast
Pickled and smoked meats and fish
Dried fruits such as dates, prunes, figs, and raisins