Mold fungus generally occurs in environments that come into contact with water and in foodstuffs beyond the expiry date. The mold formed in humid environments and the mold formed on foodstuffs have different properties. Food products and various foods, such as exposed cheese and bread, begin to mold after a while. These molds are actually a fungus species. Mold fungi do not grow in very cold or very hot environments. There is no mold in frozen food products.

Molds and molds are common in daily life. Mostly, it causes problems in food. Under certain conditions, molds seek food for themselves and break down the foodstuffs they find. This is how mold appears. In other words, mold fungus is actually caused by mold. There are over a thousand fungus species identified to date 70. However, it is thought that there are about one and a half million different fungal species on earth.

For the formation of molds, mold fungi need moisture. Molds are transmitted to foodstuffs during production activities or during transport and storage stages and develop in foodstuffs. Some molds produce chemicals that are not necessary for them but which have toxic effects on humans. These substances are called mycotoxins.

Mold diagnosis studies are carried out in authorized laboratories within the scope of microbiological analyzes. A few standards considered during these studies are:

• TS ISO 21527-1 Microbiology of food and animal feed - Horizontal method for counting yeast and molds - Part 1: Colony counting technique for products with higher water activity than 0,95
• TS ISO 21527-2 Microbiology of food and animal feed - Horizontal method for counting yeast and molds - Part 2: Colony counting technique for products with water activity equal to or lower than 0,95