You must consult Doctor on all health and medical and your Rabbi concerning all kosher and Jewish Law issues. This web site is for informational purposes ONLY.

• What Are Molds?
• Are Some Molds Dangerous?
• Are Molds Only on the Surface of Food?
• Where Are Molds Found?
• What Are Some Common Foodborne Molds?
• What Are Mycotoxins?
• What is Aflatoxin?
• How Does the U.S. Government Control Aflatoxins?
• Is Mushroom Poisoning Caused by Molds?
• Are Any Food Molds Beneficial?
• Why Can Mold Grow in the Refrigerator?
• How Can You Minimize Mold Growth?
• Don’t Buy Moldy Foods
• Must Homemade Shelf-Stable Preserves be Water-Bath Processed?
• How Can You Protect Food from Mold?
• How Should You Handle Food with Mold on It?

How Can You Minimize Mold Growth?

Cleanliness is vital in controlling mold. Mold spores from affected food can build up in your refrigerator, dishcloths, and other cleaning utensils.

• Clean the inside of the refrigerator every few months with 1 tablespoon of baking soda dissolved in a quart of water. Rinse with clear water and dry. Scrub visible mold (usually black) on rubber casings using 3 teaspoons of bleach in a quart of water.
• Keep dishcloths, towels, sponges, and mops clean and fresh. A musty smell means they’re spreading mold around. Discard items you can’t clean or launder.
• Keep the humidity level in the house below 40%.

USDA United States Department of Agriculture
Food Safety and Inspection Service
http://www.fsis.usda.gov
September 2005