High-humidity storage of foods: What outcome do molds typically cause on exposed surfaces when relative humidity remains high during storage?

Introduction / Context:
Relative humidity is a critical environmental factor during storage and distribution. High humidity favors fungal growth on exposed product surfaces, packaging, and storage structures.

Given Data / Assumptions:

• Storage atmospheres characterized by high relative humidity.
• Products susceptible to surface contamination.
• Question asks for the typical consequence attributable to molds.

Concept / Approach:
Molds (filamentous fungi) rapidly colonize moist surfaces and headspace-exposed zones, causing visible mycelial growth, spots, and off-odors. This is termed superficial fungal spoilage. While bacteria also proliferate in moisture, the question specifically targets mold-related outcomes.

Step-by-Step Solution:
Identify dominant taxa under high humidity on surfaces: molds. Describe typical manifestation: superficial fungal mats/spots. Select ‘‘Superficial fungal spoilage.’’

Verification / Alternative check:
Good storage practice emphasizes humidity control and air circulation to prevent surface mold in cured meats, cheeses, grains, and produce.

Why Other Options Are Wrong:

• Bacterial spoilage: possible but not the hallmark ‘‘mold’’ effect in this context.
• Both: dilutes the mold-specific mechanism the question emphasizes.
• None: contradicts well-known high-RH consequences.

Common Pitfalls:
Ignoring microclimates within packages; local condensation can trigger mold even if average RH is controlled.

Final Answer:
Superficial fungal spoilage