The surface of jellies may become overgrown by mold and the upper portion of the jelly completely spoiled.
Leaky jars of fruit may mold from the growth of penicillium spores gaining entrance through the leaks.
Post process contamination is responsible for bakery product spoilage. Although heat applied during baking destroys all yeasts and molds, bakery products are readily subjected to recontamination from the air, equipment surfaces and handling during cooling, slicing and packaging operations.
Bacon and cheese may develop green spots of this mold on the surface and still not be spoiled if the mold is removed in time.
The inside of wine or vinegar barrels may be completely spoiled where this mold is allowed to develop through improper care of the barrels.
Molds require oxygen for growth and most will not grow in carbonated beverages and processed citrus products. However, their spores and mycelium do survive and of a beverage loses CO2, mold may grow and cause off-odors and off taste in the product.
Food and beverage contamination by molds