Mold: how to deal with the troublemaker?

Mold, an omnipresent and often underestimated enemy, can not only endanger the health of guests and employees, but also cause considerable financial and reputational damage. How does mold develop, under what conditions does it thrive and how can we effectively prevent its spread? This article sheds light on the hidden world of mold, explains its growth conditions and offers advice on practical solutions to ensure a clean and safe environment in the catering and hotel industry.

Schimmel in der Gastronomie: Wie umgehen mit dem Störenfried?

What is mold and what conditions does it need to reproduce?

Mold, a form of fungus, consists of tiny, airborne spores that can be found almost everywhere in our environment. These spores can settle on surfaces and grow into visible colonies under suitable conditions. Mold plays a crucial role in the ecosystem by decomposing dead organic material, but can cause serious problems indoors.

Humidity is the main factor for the growth of mold. Places with high humidity, condensation, water damage or standing water are particularly susceptible. Mold also thrives in warm environments and requires organic matter as food as well as oxygen, which means it can grow in almost any non-sterile environment.

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Industries

Hospitality

Topics

Basic knowledge

Author

Co-Managing Director of Enzler Hotel Services AG
Enzler Hotel-Services AG

Josef Etterlin has been working in the hotel and catering industry for 40 years and has been Co-Managing Director of Enzler Hotel Services AG since 2015.