Is It Safe To Consume Jamured Roti? According To Research, Here's The Answer

JAKARTA - What you have to do with bread after you see the mushrooms above it is a common household dilemma. You want to be safe but don't want to throw away food. You may wonder if hairy fungi spots are safe to eat, can just stroke it, or if the remaining bread is safe to eat if no fungus is visible.

This article explains what mushrooms are, why mushrooms grow on bread, and whether it's safe to eat moldy bread, cited from Healthline, Wednesday, October 23.

The mushrooms on the bread are still in the fungus family. The mushrooms survive by breaking and absorbing nutrients from the ingredients where the mushrooms grow, such as bread. The fungi part that hairs on the bread is a spora colony, which is a way of producing fungi. Sporas can spread through the air in packaging and grow in other parts of the bread.

This Spora gives fungal colors, namely white, yellow, green, gray, or black, depending on the type of fungus. However, you cannot identify the type of fungus based solely on its color. Because the color of the spots can change in different growth conditions and can fluctuate during the life cycle of the fungus. Types of mushrooms that grow in bread include Asperangllus, Penicillium, Fusarium, Mucor, and Rhinopus. What's more, there are many different species from each of these types of mushrooms.

Some mushrooms are safe for consumption, such as the type that is deliberately used to make blue cheese. However, mushrooms that can grow on bread give a bad taste and can endanger your health.

It's impossible to know the type of fungus that grows on your bread just by looking at it, so you should consider it dangerous and don't eat it. Also, avoid kissing moldy bread, because you can breathe the fungal spora. If you are allergic to fungi, inhaling it can cause respiratory problems, including asthma.

Those who are allergic to inhaled mushrooms can also experience dangerous reactions including life-threatening anaphylaxis if they eat them in food. However, this seems rare.

Finally, people with weakened immune systems, such as diabetes who are not well controlled, are susceptible to infections due to inhaling Rhinopus in the bread. Although rare, this infection has the potential to be life-threatening.

Food Inspection and Security Services from the United States Department of Agriculture (USDA), driven from Healthline, Wednesday, October 23, suggest throwing away all the bread when it is moldy.

While you may see only a few fungi points, the microscopic roots can spread quickly through porous bread. Therefore, don't try to erode the mushrooms or save the rest of your bread.

Some fungi can produce harmful and invisible toxins called mycotoxines. These toxins can spread through bread, especially if the mold grows a lot.

Consumption of high mycotoxines can cause digestive disorders or other diseases. This poison can also make animals sick, so don't give contaminated bread to your pets.

In addition, mycotoxine can have a negative impact on the health of the intestines by changing the composition of microbes that inhabit your intestines. In addition, long-term and severe exposure to several mycotoxines, including aflatocin produced by certain Asjavellus species, has been linked to an increased risk of cancer.

Without preservatives, bread stored at room temperature can generally last three to four days. Preservatives and other ingredients, as well as certain bread handling and storage methods, can prevent mold growth.

An Implementing Material

Mass-produced bread from supermarkets usually contains chemical preservatives, including calcium propionates and sorobat acids, which can prevent mold growth.

However, more and more people prefer bread with cleaner ingredients, namely bread made without chemical preservatives.

The alternative is to use lactic acid bacteria, which produce acids that can naturally prevent fungal growth. Currently, these bacteria are most commonly used in surrdough bread.

Certain cuts and spices, such as cinnamon and cloves, can also prevent mold growth. However, these spices can change the taste and aroma of the bread, so that their use for this purpose is limited.

Generalized mushrooms are generally unable to survive when roasted, but bread can easily catch a spora from the air after roasting. For example, during cutting and packaging. This Spora can start growing in the right conditions, such as in a warm and humid kitchen.

To prevent the growth of mushrooms in bread, you can:

Keep it dry. If you look at the moisture in the bread packaging, use a clean kitchen tissue or cloth to dry the packaging before sealing it. The moisture encourages mold growth.

Close. Cover the bread, as when serving it, to protect it from sporamous in the air. However, to avoid wet bread and mushrooms, don't wrap fresh bread until it's really cold.

Frozen. Although cooling slows down the growth of mold, cooling also makes bread dry. Frozen bread stops growth without changing its texture too much. Separate slices from wax paper to make it easier to dilute only what you need.

Gluten-free bread is more susceptible to fungal growth, as it usually has higher water levels and limited use of chemical preservatives. For this reason, bread is often sold frozen.

Some breads are protected in special packaging, not preservatives. For example, vacuum sealing removes oxygen, which is needed for fungal growth. Even so, this bread is prone to contamination after you open the packaging.