The thermal death point of mold, the point at which it is rendered non-viable, varies significantly depending on the specific species and the duration of exposure. While some molds may be inhibited by low temperatures, complete eradication generally necessitates exposure to elevated temperatures. For instance, many common household molds can be inactivated by temperatures exceeding 140F (60C) maintained for a sufficient period, typically ranging from several minutes to an hour.
Understanding the temperature sensitivity of these organisms is crucial in various fields, including food preservation, building remediation, and healthcare. Effective sterilization and pasteurization processes rely on this principle to eliminate fungal contaminants and prevent spoilage or infection. Historically, thermal treatments have been employed for centuries as a primary method for controlling microbial growth, predating modern chemical disinfectants.
