What is the primary impact of cooking on molds?

The primary impact of cooking on molds is that cooking always destroys molds. Molds are a type of fungi that can produce harmful mycotoxins, and while not all molds are killed by cooking, the high temperatures typically used in cooking can effectively eliminate many types of molds and their toxins. Cooking generally involves heat levels that disrupt the cellular structure of molds, leading to their destruction.

While it's true that certain molds might have a higher resistance to heat, the assertion that cooking always destroys molds underscores the effectiveness of cooking methods in reducing mold contamination in food. Other factors, such as the moisture content, the type of mold, and the specific cooking temperatures and times, can influence the outcome; however, in general, most molds succumb to the heat during the cooking process.

The other choices reflect misunderstandings about the relationship between cooking and mold. Some molds may survive cooking under specific conditions, which is why the idea that cooking only affects certain molds can be ambiguous. Cooking does not eliminate bacteria but can considerably reduce their numbers if done appropriately; thus, the option regarding bacteria does not align with how molds are affected by heat. Finally, asserting that cooking has no effect on molds contradicts the well-established understanding of how heat can impact microorganism viability.