what are those green spots that grow on bread?

Question

i was eating sponge cake when i noticed it tasted weird and these little green spots were growing on them. what are they? what happens after i eat them?

Answer 1

Mold. You should be ok.

Answer 2

It's mold.

If you're not sick by now, don't worry about it. But generally, you should throw food away once it starts going moldy. the green tips are just the visible part of the mold, there is actually more you cant see throughout the food. Steer clear of it!

Answer 3

Green or blue and usualy slightly fuzzy on bread or cake = Mold!!!

You won't get sick unless you ate a whole lot!!

My suggestion look and smell before eating, especialy if you know you bought it a while ago!

Answer 4

STOP EATING IT!!! It is called mold, and it is bad! Mold can be on any yeast-y thing. It occurs when the food is spoiled, or rotten. It can make you very, very sick. Perhaps even dangerously so.
Don't eat anything that has: green, blue, white spots on it. Throw it away ASAP.

Answer 5

It's called mold and you should not eat it!

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. 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.

What Are Molds?
Molds are microscopic fungi that live on plant or animal matter. No one knows how many species of fungi exist, but estimates range from tens of thousands to perhaps 300,000 or more. Most are filamentous (threadlike) organisms and the production of spores is characteristic of fungi in general. These spores can be transported by air, water, or insects.

Unlike bacteria that are one-celled, molds are made of many cells and can sometimes be seen with the naked eye. Under a microscope, they look like skinny mushrooms. In many molds, the body consists of: root threads that invade the food it lives on,
a stalk rising above the food, and spores that form at the ends of the stalks.

The spores give mold the color you see. When airborne, the spores spread the mold from place to place like dandelion seeds blowing across a meadow.

Molds have branches and roots that are like very thin threads. The roots may be difficult to see when the mold is growing on food and may be very deep in the food. Foods that are moldy may also have invisible bacteria growing along with the mold.

Are Some Molds Dangerous?
Yes, some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,” poisonous substances that can make you sick.

Are Molds Only on the Surface of Food?
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. When a food shows heavy mold growth, “root” threads have invaded it deeply. In dangerous molds, poisonous substances are often contained in and around these threads. In some cases, toxins may have spread throughout the food.

What Are Some Common Foodborne Molds?
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.

What Are Some Common Foodborne Molds?
Molds most often found on meat and poultry are Alternaria, Aspergillus, Botrytis, Cladosporium, Fusarium, Geotrichum, Monilia, Manoscus, Mortierella, Mucor, Neurospora, Oidium, Oosproa, Penicillium, Rhizopus and Thamnidium. These molds can also be found on many other foods.

What is Aflatoxin?
Aflatoxin is a cancer-causing poison produced by certain fungi in or on foods and feeds, especially in field corn and peanuts. They are probably the best known and most intensively researched mycotoxins in the world. Aflatoxins have been associated with various diseases, such as aflatoxicosis in livestock, domestic animals, and humans throughout the world. Many countries try to limit exposure to aflatoxin by regulating and monitoring its presence on commodities intended for use as food and feed. The prevention of aflatoxin is one of the most challenging toxicology issues of present time.

Below is a link to my source of the information above. There is additional information available such as hot to help prevent mold from growing and how you should handle foods that have mold on them on the website.

Answer 6

They are mold, or, penicillin (Not sure I spelled that right). There really is no harm from eating them, in fact, they make medicine out of certain varieties of this mold (Hence, penicillin).

Answer 7

Mold.

Answer 8

mold. green mold, however, is the kind they make penicillin from and in small quantities will not hurt you. white mold, the kind you see on fruit and such, is VERY toxic. never eat that!

Answer 9

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Answer 10

Mold, you might get an upset tummy ., but that runs it's course either with diarrhea and/or vomiting. Sorry.

Answer 11

The answer is Mold.