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Andy bought a loaf of bread from a bakery, but when reaches home, he discovers small dark green specks of mould on it. He goes back to the bakery to get a refund, but owner refuses, insisting the bread was freshly made.
Andy is now wondering what has caused the mould to grow, and what he can do about the situation.


Learning issues
Action plans
  • Andy discovers small dark green specks on mould on bread that he bought from a bakery.
  • Andy goes back to the bakery to get refund.
  • Owner refuses refund of Andy and insist the bread was freshly made.
  • The bread is not fresh.
  • Andy careless.
  • The ingredients of the bread spoiled.
  • The bread exposed to factor that promote growth of moulds.
  • The owner is lying.

  • What has caused the mould to grow?
  • What is the life cycle of the mould?
  • What type of mould on the bread?
  • What is the consumer right?
  • Does mould bring harm to human?

  • Searching information through the internet
  • Discuss among group member.

What type of mould on the bread?

Types of mould

Cladosporium - is a very common mould species. It is usually found in conjuction with Aspergillus or Penecillium species. It is also a very common outdoor mould.  Cladosporium appears gray to black or very dark green and can have a powdery appearance. 


Aspergillus - is a very common mould species. It thrives in conditions where there is a variation in moisture. Conditions in building such as infrequent water intrusion, followed by periods of dryness, such as basements leaking in the spring time.


Eppicoccum - grows well on cellulose surfaces and is often found growing on a variety of building materials including but not limited to paper, textiles, and insects.Some people may experience hay fever and or asthma when exposed to this mould.


Stachybotyrys - is what most people commonly refer to as "black mould". It is actually a greenish-black fungus that colonizes particularly well in high-cellulose material and cellulose-containing building material that becomes chronically moist or water damage due to excessive humidity, water leaks, condensation or flooding. 

Penicillium - encompasses more than 150 species. Penicillium is a cryophilic fungi, which means it likes the cold, growing best at 34 degrees .  It is xerophilic, which means it can obtain moisture from the air if humidity is at 60% or higher. When it is more than two weeks old, it is bluish in colour.


Ulocladium - has moderately rapid growth rate. The colonies, which reach maturity within 5 days, are brown to olivaceous-black or greyish and suede-like to floccose (wooly to cottony). Ulocladium spores are mainly dispersed by air. Ulocladium has a high water requirement, and indoors is found where there is high moisture.


Mucor - colonies are typically white to beige or grey and fast-growing. . Older colonies become grey to brown in colour due to the development of spores. Mucor species are very aggressive, and they will quickly overrun an environment and dominate other fungi. The mold grows and spreads quickly, making it difficult for slower-growing fungi to compete.


Chaetomium - is one of those moulds that require chronic moisture conditions for it to grow. It’s presence is therefore an indication of existing or previous serious moisture problem. Chaetomium globosum is known to produce 2 toxins in moisture damaged buildings, chaetoglobosins A and C. Mould commonly found in soil, air, and decaying plant material.

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nurfarhanim said...

I think to get a very clear clarification on consumer right regarding this issue, the action plan should not just discuss in group but you should ask the customer society in which they are more expert on this :)

aelma husna said...

very detail information about the moulds that may cause the bread to become rotten, very amazed!. I also agreed with hanim's opinion. Perhaps customer's right should be include too, however, in our country, if such things happened, someone seems to just keep quiet and never complain anything.

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