Mould Attack Research Articles

Mycotoxins in Feeds and Foods

In this chapter, mycotoxins in feeds and foods are discussed. Mycotoxins are metabolites of molds which can produce pathological or undesirable physiological responses in man and other warm-blooded animals. These metabolites are occasionally ingested as contaminants in foods subjected to mold attack, and can be responsible for disease outbreaks. Some of these metabolites under proper conditions of use and dosage are valuable therapeutic agents, that is, the antibiotics. The toxic and therapeutic effects of the metabolites produced by Claviceps purpurea have been known since Biblical times. Despite this early knowledge of ergotism, little scientific attention has been focused on other mycotoxicoses until recent years. The chapter discusses Alatoxin, other Mycotoxicoses, and the control mechanisms in detail.

GERMINATION OF ACID-TREATED SAMPLES AS A MEANS OF ASSESSING MECHANICAL DAMAGE OF BARLEY

Studies on dried Proctor barley during a year of storage have confirmed a previous conclusion that germination after treatment with 50% (v/v) sulphuric acid was unaffected in undamaged samples but was reduced in those mechanically damaged. The treatment differentiated samples into groups corresponding to severity of harvest treatment, but removal of the outer husk and pericarp rendered corns more subject to mould attack. Use of acid of known specific gravity is suggested for comparative work.

SUSCEPTIBILITY TO MOULD GROWTH OF WAD MATERIALS USED IN GLASS JAR AND BOTTLE CLOSURES

SUMMARY: The relatively high mould‐resisting qualities of both wood pulp and felt board as compared with composition cork are not due to the presence of fungistatic substances. Wood pulp board withstands mould attack because of its comparatively inert nature. The apparent fungistatic property of felt is due mainly to the fact that a high humidity is necessary for it to support growth; when used in bottle closures the humidity at the interface between cap and wad is normally below that required for mould development on this material. Under conditions where mould could occur, growth at the interface seems to be limited by mechanical restriction.

The Incidence and Control of Mould and Bacterial Attack on Textiles

The Incidence and Control of Mould and Bacterial Attack on Textiles

102. Studies on the Mycological Problems of Dairying. I. The Surface Moulding of Butter

1. Six types of surface discolorations are described and a list is given of the fungi causing these discolorations. The fungi listed are shown to be capable of reproducing the discolorations under experimental conditions.2. The surface moulding of butter is shown to depend largely on the weather conditions at the time of removal from cold store (temperature and humidity), and the foodstuffs available from the wrapping materials.3. The butter, boxwood and parchment are capable, in the presence of free water, of supplying substances which stimulate the germination of fungal spores.4. The water-soluble extract of parchment stimulates fungal germination and growth. Its value as a nutrient is masked when parchment is in contact with butter. Even a well-washed parchment is capable of supporting fungal growth.5. The butter and the boxwood are even more important as sources of soluble food material than parchment of high “water-soluble” content.6. Glycerine is a source of food for fungi and a glycerine-softened parchment is more liable to mould attack than a glycerine-free paper.7. It has been shown that the softening of parchment with salt does not prevent mould attack. Two strains of Cladosporium herbarum and Penicillium sp. attacked salt-softened parchment more easily than untreated parchments.