The dry white mold often found on the outside of a sausage is considered beneficial -- it forms a layer of protection that keeps the damaging mold from growing. In Europe salami casings are often dipped or sprayed in mould starters. I've re-hung them further apart. What distinguishes "fuzzy green mold" from "chalky white mold"? Biggest issue is that there are now two types of mold growing - the "good" mold, but also some white/greyish "hairy" mold. https://www.olympiaprovisions.com/blogs/blog-recipes/lets-learn-about-mold Food spoilage is often caused by mold. When you see mold on food, is it safe to cut off the moldy part and use the rest?To find the answer to that question, delve beneath the surface of food to where molds take root. Now, in the cold winter months I find myself watching the mold grow across my home-cured salami. We wipe this stuff off the sausages with a clean towel dipped in vinegar. What effects do these molds have? Moldy food has an undesirable taste and texture and may have green or white fuzzy spots. No, you only see part of the mold on the surface of food — gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. They have infested the food and germs already spread inside and out. How do you determine which effects are detrimental, beneficial, or both? Reading up on mold in our trusty Charcuterie book yielded some advice: “Fuzzy mold (usually it has a greenish cast) can even dig through the casing and damage the interior; if you find evidence of it, to be cautious, throw the sausage away and try again.” If pink mold grows on food, it may look fuzzy and accompanied with other mold colors, such as gray or green mold. As the chart shown earlier depicts, moisture loss is greater during the early part of drying. I started out with a nice fine white mold, harvested from a first class salami. Still, mold can't penetrate certain hard cheeses, hard salami, firm fruits, and vegetables as easily as softer foods, the USDA says. Shutterstock . This fuzzy mold won't hurt you, but it's not your huckleberry. This was originally prepared by Dr. Jimmy T. Keeton in response to questions about this condition. Some yellow mold may appear as patches of dusty or fuzzy yellow, while a common type of mold with a yellow colouration is known as “slime mold” which has a gelatinous texture. Think they are safe to eat? Without mold, we’d have no Camembert, dry-aged steaks or artisanal salami. Hard salami and dry-cured country hams. But not "that" kind of mold. The mold we use, penicillium nalgiovense, is integral to our salami. I agree with 3rensho. Since “pink mold” is actually bacteria colony, it can appear in various shapes. A similar rule applies to some super-dense meats, like hard salami or cured ham. During this time white mold will begin to grow on the outside of your salami. I already was thinking to throw it away, but opened one link and gave it to cats, that really enjoy my new hobby. • Turquoise and white, Penicillium. I had to leave town for a few days, and when I returned, I found my salami, guanciale and pepperoni covered with the fuzzy white and green mold. There are over 900 species that can be called “slime mold”. Foods like turkey and roasted chicken breast rarely get moldy in my fridge because their high levels of sodium and nitrites decrease moisture content and help prevent the spread of bacteria. White film on beef jerky occurs occasionally and can be of concern to customers. Your assumption was right, that is mold. If mold is washed off in the later drying stages, it will likely not reappear. But because of mold, we’ve had to throw out a lot more food than we care to admit. When it comes to making charcuterie, salami, and cured meats there are good moulds (white) , and bad moulds (green, black, yellow, red, fuzzy). The blue and white mold that makes blue cheese and penicillin, and make lemons and bread moldy. You may see it as a slimy layer or pink spots, depending on the level of infestation. In the world of food, mold is both a blessing and a curse. After a week, I noticed some white mold growing on the spots where the salamis were touching. In ancient times, soldiers took this moldy bread with them on campaigns to use to prevent infection from war wounds. White mold on tomatoes or bananas = very bad. The hog casings are stuffed to slightly more than 1 inch thick (think pepperoni thickness). The temperature and humidity of a curing chamber or where the salami are hanging are all conducive to mould growth. Everything looked great. What is yellow slime mold? 4. If, as all the books indicate, this "fuzzy green mold" is so terrible for you, why in the world is a premier salumeria displaying it overhead for all the world to see? White or green mold can typically be washed off the salami. In short, moulds are fungi. 2. It's also a good idea to start with a sanitized curing chamber and also spray the inside of it with the starter. That makes these foods easier to save from a fuzzy patch. You can still save your sandwich snack with some careful maneuvering with a knife. White mold on bread = bad. Molds on Food: Are They Dangerous? From our research, fuzzy white mold is not bad but not great either. White mold is usually a good sign, but not all white mold is good. It can be washed off any time during the drying process. That is why it's a good idea to use a surface starter containing p. nalgiovense on your products. This mold didn't appear after 24 hours. It didn't spread elsewhere, and the mold came off when I washed them. It can be widespread or appear to be isolated on just one section. No, you only see part of the mold on the surface of food — gray fur on forgotten bologna, fuzzy green dots on bread, white dust on Cheddar, coin-size velvety circles on fruits, and furry growth on the surface of jellies. If you get blue, red, black, green, yellow, or any weird fuzzy looking stuff with hair and arms on it then be sure to wipe down the infected spots with some vinegar. But if they were to have mold… to the trash they go! 3. There are wild white mould strains that may be harmful also. If you have any of the mold culture I would spray it on after you wipe it down. Should I simply wipe this off with a cloth soaked in distilled vinegar? You can buy some bactoferm and inoculate the sausage with it to prevent other molds from getting a toehold. When a food shows heavy mold growth, “root” threads have invaded it deeply. I cleaned the mold with vinegar and hung the salami in aging chamber ~13C, 75-80% RH. When you have a hankering for a salami sandwich, but pull out the slab and find there's mold on it, don't fret. If it looks like mold, it likely is mold, and smelling it can cause respiratory issues. That way the "good" white mould will eliminate the nasty ones. Diplodia is used in the production of salami and other preserved sausages. Pink mold on food is the most dangerous type of mold even it may look harmless especially if you like the color pink. Last time you received an Olympia Provisions salami you probably noticed that the outside was coated with some white, blue, grey or green fuzzy stuff. But again, avoid scraping. They ate everything. Many people shy away from foods that carry mold. Any fussy mold is generally bad mold, and from the looks of this photo it looks fuzzy. Pink fuzzy mold on food is a sign that it is no longer good for you to consume it since bacteria and germs have settled there. You want white chalky mold, penicillin candidum. If mold is present, Kirkpatrick says you can cut it away and still enjoy these meats. 3. This mould helps to impart flavour and prevent spoilage during the curing process (by preventing less desirable fungi and yeasts growing). Black, blue, and dark green molds are a bad sign. Spraying the mold on the salami inoculates it with good mold and drives off any potential bad mold that might exist in the environment. I hung a couple of salamis up to turn soft salami into hard salami. Mold on food is relatively healthy or toxic depending on the product that carries it. White mold on artisanal cured meat = perfectly fine. Foolishly, I had a couple of them touching. With cheese making I love watching the blue mold spread out through a wheel, or the fuzzy white rind gently blossom and thicken on a wheel of Brie or Camembert. Wipe it off with a paper towel dipped in vinegar and all will be well. Some of the hairs are 1/4 inch long. Sometimes the fuzzy white stuff turns a little green, which is also not the end of the world, but we take care of it the same way as the white stuff. For hard cheeses, such as Asiago, Pecorino, Parmesan and Cheddar, lop off at least 1 inch around and below the mold spot (to avoid cross-contamination, be careful not to touch the mold with the knife). The mold acts as a natural barrier to protect the salami from any competing mold or bacteria growth during the drying process. Top Picks In Shopping When in doubt, throw it out, Dr. Ivanina says. Wipe the sausage down with either white vinegar or a salt/water solutions. As a matter of fact, the whiter the mold = the better the salami, ham or dried sausages. In dangerous When a food shows heavy mold growth, "root" threads have invaded it deeply. ... For cheeses where mold isn't part of the processing, mold generally can't get deep into the product. And while it may look like the growth is only on the surface, mold is a fungus with a structure … I don't know what is the PH in salami, because still don't have ph-meter or litmus. This is the mold that you applied earlier. Just the thought of eating moldy food grosses most people out. Mold on the surface of food usually appears as a white or green area, often fuzzy in texture [source: Payne]. ... No white fuzzy mold is not the same. Some molds cause allergic reactions and respiratory problems.And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make people sick.