Brown mould on food
Common on wood and in damp basements, and easily confused with staining from old water damage.
1 likely answer.
The species matters less than you think
- Public health guidance is to remove all indoor mould regardless of type. The CDC and EPA do not recommend routine species testing for ordinary households, because the response does not change: find the water, stop it, remove the growth.
- “Toxic black mould” is a marketing phrase, not a category. Stachybotrys is real and does need soaked material to grow, so finding it tells you something useful about your building. But the health effects that are well established — allergy, asthma aggravation, irritation — are not specific to it.
- Mould without water does not persist. Cleaning growth while leaving the moisture source is why it comes back. The leak, the condensation or the ventilation is the actual problem.
Call a professional for areas larger than about 10 square feet, for anything in HVAC ductwork, after sewage or flood water, or if anyone in the household is immunocompromised or has a lung condition.
The likely answer
1.Aspergillus
InvestigatePowdery colonies with a granular surface, in an unusually wide colour range — green, yellow-green, white, brown or black — often with a paler edge and darker centre as the colony matures.
How to know it is this one
Powdery, granular surface that puffs when disturbed.
What it means: Persistent damp. If anyone in the household is immunocompromised, has asthma or has a lung condition, this is the case where professional remediation is proportionate rather than excessive.
More on aspergillus →Still not sure?
The key adds texture and surface, which separate these far better than colour does.
Identify it step by step