THE NEED FOR MOULD INHIBITORS

The presence of mould growth in food and raw materials decreases the nutritional value of food. Toxic secondary metabolites, called mycotoxins, can further be produced by mould, putting humans at risk of mycotoxicosis. Mould growth and the production of  mycotoxins should be prevented at all costs.

Grains and foods, having a high energy and nitrogen content, are ideal media for mould growth. The additional, inevitable presence of moisture contributes to the proliferation of fungus. The presence of heat and temperature fluctuations also plays a major role in the optimum proliferation of fungus species.

Temperature fluctuations of many stored products cause moisture migration. Moisture accumulates near the top and around the sides of the substrate, increasing susceptibility to moulds and yeasts.

With the handling of grains during loading and unloading for transportation, the outer layer of the kernel suffers small cracks. These cracks offer easy entry for mould spores into the kernel. Should these grains now be exposed to heat or moisture fluctuations, mould growth will take place.

Bitek’s mould inhibitors protect all foods and food ingredients by the disruption of macromolecular synthesis in moulds and yeasts. This is achieved through the intracellular accumulation of anions. The ability of moulds and yeasts to multiply is also affected by this anion accumulation.