{"id":1109670,"date":"2026-07-13T09:25:46","date_gmt":"2026-07-13T09:25:46","guid":{"rendered":"https:\/\/sercalia.com\/?p=1109670"},"modified":"2026-08-25T19:38:51","modified_gmt":"2026-08-25T19:38:51","slug":"risks-of-mould-in-packaged-foods","status":"publish","type":"post","link":"https:\/\/sercalia.com\/en\/risks-of-mould-in-packaged-foods\/","title":{"rendered":"Risks of mould in packaged foods"},"content":{"rendered":"\n

Risks of mould in packaged foods: how to prevent it and protect food safety<\/h2>\n<\/div><\/div><\/div><\/div><\/div>
\"Moisture<\/span><\/a><\/div>

Mould in packaged foods represents one of the most frequent problems in the preservation of food products during storage and distribution. The presence of fungi can deteriorate product quality, reduce shelf life and pose risks to consumer health. Food safety experts point out that factors such as moisture in foods, storage conditions or packaging type can favour the growth of microorganisms if appropriate control measures are not applied.<\/span><\/p>\n

What mould is and why it appears in packaged foods<\/h2>\n

Mould in packaged foods is caused by different types of microscopic fungi that develop when they find favourable conditions of temperature, humidity and available nutrients.<\/span><\/p>\n

These microorganisms can grow on a wide variety of foods, especially products that contain moisture or have been exposed to temperature fluctuations during transport or storage.<\/span><\/p>\n

Among the main factors that favour the presence of fungi in packaged foods are:<\/span><\/p>\n