Foods With Mold Can Be Cancerous

Parasitical Worms.com The molds growing on food will secrete foreign toxins and seep into the food. Mold consumption can cause acute poisoning, but if consumed regularly, toxins will accumulate in the body and cause chronic poisoning.
1. CONDITIONS FOR THE MUSHROOM DEVELOPMENT
Mold can grow on the surface or inside of foods, especially non-properly preserved grains and will produce toxins, gradually absorbed into the grain

. Mold growth depends on factors such as temperature, humidity, chemical factors, etc.
Temperature
The most suitable temperature for mycelium to grow and spore is 250C - 300C. However, many molds can survive at extreme temperatures Depending on their resistance to heat, they are divided into the following groups:
Thermophilic fungi survive only 20 - 500C
Heat resistant fungi if grown at temperatures <200C or> 500C.
Example: Neurospora can tolerate 1300C because they are still isolated in bakeries.



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Photos of grains contaminated with mold
Cold-loving, frosty fungi when growing at <00C or spores still survive at deep negative temperatures. For example: Rhizopus nigricans, Mucor mucedo, Aspergillus niger, Aspergillus glaucus do not reduce viability in liquid hydrogen (-2530C) / 77 hours, liquid air (-1900C / 492 hours. Humidity Humidity greatly affects the growth of mycelium as well as spore reproduction. Classify Relative humidity For example Germination Develope Preferred dried mushrooms <80% <95% Aspergillus versicolor, A.repens Medium moist fungus 80% - 90% 95% - 100% Alternaria sp , Cladosporium sp Highly moisturizing fungus > 90%
100%
Mucor sp.
However, some foods seem moist but found a mold system representing dry-loving species, so it is necessary to distinguish the relative humidity from the water content of the substrate:
The substrate water content is the amount of water attached to the substrate by an important binding energy.
Relative humidity is the degree of freedom of water. Depending on the temperature, the relative level of water will determine if mold can enter the substrate.



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Nutritional and chemical factors
Each fungus has different nutritional requirements, so a certain substrate only meets the appropriate snails and when the nutritional conditions change, the microscopic form of the mold can be altered. Some nutritional and chemical factors affecting the development of snail's mushroom include:
pH: 4-8, may be <4 or> 8, this limit may be narrower or wider.
O2: Most aerobic fungi, if more preferred will grow on the substrate of the substrate, less preferred will grow deep in the substrate.
N2, C: Aspergillus flavus spores, Aniger germinate well at low C concentration and are inhibited at high C concentration.
Mutual interaction between fungi grows on the same substrate
This effect can be either linked or antagonistic depending on the physical competition between fungal species or the ability to create antibiotics that inhibit coexisting species or one of the fungal species that change the substrate (such as acid) leads to a change in physical and chemical conditions of the environment (such as pH) ...
2. TYPES OF FAMILY EXCEPTIONAL MUSHROOM
Fusarium sporotrichioides
F.



.sporotrichoides grows on millet, wheat, barley and secrete sporofusarin toxin. Food contaminated with sporofusarin can be detected by floating method into a 10% - 25% NaCl solution or red pigmentation properties when acting with ZnCl2, the darker the red, the higher the toxin The ability to inhibit the growth of Saccharomyces cerevisiae also helps identify sporofusarin.
Manifestations of sporofusarin infection are leukocytes (A.T.A = aleucemie toxique alimentaire) and progress through three stages:
Stage 1: Burning sensation from lesions of the mouth, palate, tongue, digestive tract. The disease progresses leading to inflammation, causing diarrhea, vomiting but no fever except in severe cases. If you stop eating food contaminated with sporofusarin, the manifestations limit themselves after 1-2 days. Conversely, symptoms will continue for 5 - 9 days and then disappear on their own and enter stage 2.
Stage 2: (leukopenia stage): There is usually no obvious clinical manifestations but the toxin has begun to invade the bone marrow, reducing the production of blood cells, especially leukocytes.



Patients may be tired, debilitated, dizzy, and headache. The disease may recover completely when the food is stopped, otherwise the disease progresses to stage 3.
Stage 3: Subcutaneous and mucous hemorrhage then necrotic ulcers appear in the gastrointestinal mucosa causing severe edema, narrowing of the glottis or suffocation leading to death (20%).
2.2. Aspergillus flavus
Oil products such as peanuts, sesame .. are very favorable for A.flavus development.



. Aflatoxin mycotoxins, if accumulated for a long time in the liver, can lead to liver cancer.
2.3 Penicillium islandicum
Liver cancer may be due to the infection of rugulosin, luteoskirin, and islanditoxin of P.islandicum grown on mold rice.
3. TREATMENT
Principles of handling cases of poisoning when eating musty foods are:
Elimination of toxins
Destroy or neutralize toxicity with appropriate antidote.
Managing the consequences of intoxication.
For example: Liver tumors can use cortisone acetale, hydrocortisone t.

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