APPENDIX B: Food Contacts Lists 271molds (also called fungi), ferments (process of souring, fermentation,
fermentation hydrolysis)
All Cheeses: including fermented dairy products, cottage cheese, natural,
blended and pasteurized cheeses and sour cream
All Fermented Beverages: beer, wine, champagne, whiskies, rum, brandies,
tequila, root beer, ginger ales, as well as all substances that contain alcohol:
extracts, tinctures, cough syrups and other medications
All Malted Products: milk drinks that have been malted, sweets that have
been malted, malted breakfast cereals
All Raised Doughs: breads, buns, rolls, prepared ‘icebox’ or frozen breads,
some biscuits and crispbreads
All Vinegars: apple, distilled, wine, grape, pear, etc. This includes all foods
containing any vinegar, e.g. salad dressings, mayonnaise substitutes, pickles,
catsup, sauerkraut, olives, most condiments, sauces (barbecue, tomato,
chili, green pepper), mince pie preparations and many others
Antibiotics: penicillin, Amoxycillin, and many other ‘-illins,’ ‘Mycin’
drugs and related compounds such as Erythromycin, Streptomycin,
Chioramphenicol. Tetracyclines and related derivatives: all the
cephalosporin derivatives and all others derived from molds and mold
cultures
Cereals: those fortified with added vitamins such as thiamin, niacin,
riboflavin, etc.
Dried Fruits: prunes, raisins, dates, figs, apricots, etc. Again, some batches
may be mold-free but others will have commercially acceptable amounts
of mold on the fruit while drying.
Ferments and Molds: soya sauce, pickles etc., truffles, mushrooms
Flours: those that have been ‘enriched’ (i.e. most flours)
Juices: fruit juices – canned or frozen. (In commercial preparation the
whole fruit is used, some of which may be moldy but not sufficiently so to
be considered spoiled); fresh, home-squeezed should be yeast-free