I'm having trouble finding less specialized info on fungus, mould, and
bacteria. Can anybody offer me information on moulds which develop on
food, how some are good (cheese making, penicillin) and how some can be
really dangerous. I'm a teacher, trying to develop a vivid and extremely
beneficial presentation for my kids on, basically, why old lunch gets
mouldy, why we shouldn't necessarily be afraid if we see some green slimy
thing in the fridge and why we should also take care to control the
deterioration of foods.
So far, my research has given me details on wine, beer, yoghurt,
penecillin and cheese, but I'd like more examples if anyone has any and
what microbes are involved in their making. I heard somewhere that, for
instance, smelly feet have alot to do with the prevalence of bacteria;
anyone have anything to offer on that? Also, what are the names of the
different kinds of moulds which appear on foods (e.g. the green stuff on
oranges, the black stuff on some breads, etc).
I know that this stuff is child's play for you microbiologists, but finding
descriptions and explanations in laymen's terms is a nearly impossible feat
for me!
I thank you all in advance.
Love Lia xo
