mould, fungus and bacteria

Tue Jan 31 17:14:00 EST 1995

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

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