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Freeze drying or ultraviolet light exposure are other ways to inhibit mold growth, although they do not kill mold spores permanently. Eliminating mold through these methods is challenging due to paper degradation caused by light exposure over time. There are also some mold species that have preferences for colder temperatures.
Pressure is then applied so that the interior temperature reaches 121 °C (250 °F), and this temperature is maintained for between 15 and 30 minutes. This elevated temperature and pressure is sufficient to sterilize samples of any commonly encountered microbes or spores.
Thus, dry and warm storage is recommended, but the temperature should not exceed 50C, and the humidity should not be below 30%, as this could damage the optics. The development of the fungus is also hindered by light. [7] The relative humidity should be between 30% and 60%. A temperature of around 40C is preferred to prevent fungal growth.
The body of mold consists of a thread-like root that invades the food, a stalk that rises above the food and may not be visible to the naked eye, and spores that form at the end of the stalks ...
"As the mold continues to grow, it can penetrate deeper into the food, even if you remove the visible part," Weitz says. "Even if you remove the moldy part of the food, you are likely still eating ...
The spores are shaped differently depending on the available nutrients. They can be ovate, polygonal or angular. [6] The optimal temperature for growth varies between 25 and 30 °C. [7] The thermal death point, which is defined as the lowest temperature that can kill all cells in ten minutes, is 60 °C. [7]