SCIENCE INVESTIGATORY PROJECT

GROUP 1

INTRODUCTION

The spores are like seeds, but invisible to the naked eye, that float through the air and deposit on
surfaces. The spores can form into new mold colonies where they are deposited. Molds produce tiny
spores to reproduce period mold spores waft through the indoor and outdoor air continually. When
molds spores land on a damp spot indoors, they may begin growing on in order to survive. Mold spores
are everywhere, and many strains grow on food. The spores anchor in bread, cheese, meat and fruit and
grow into fruiting bodies that appear as dark, sometimes fuzzy blotches. Some benign strains, such as
Penicillium roqueforti, which grows on blue cheese, are actually desirable, but others can cause allergic
reactions. Some strains produce mycotoxins and aflatoxins, which can make you sick. Mold grows inside
food as well as on the surface, so it isn't safe to simply cut it off. Unless you're making or storing cheese,
it's best to discard moldy food. Tiny mold spores are all around us in the air, which is not harmful to our
health in moderation. Once a spore lands on a surface, it searches for water and nutrients to feed off of.
Food is able to grow mold easily because it is often kept in the perfect environment to foster mold
growth. The temperature is usually about right, air quality is good, and the food itself provides the
nutrients and water the mold needs in order to grow. As the spore takes root, it begins to spread and
create more spores and spread quickly on the surface of your food. Some molds can take over your food
in a matter of 12 to 24 hours, while others may take weeks.