Black Mold???

[PDXSalamiGuy]

I'm almost a month into the drying of my first salamis. For some time now, they have had some great white mold on them. Very recently, I have noticed little spots of black mold forming. Anybody know about this? Is it bad? Should I consider these salamis ruined or can they still be eaten? Also, I'm familiar with what case hardening is, but have never seen it first hand. Now that I'm getting close to the end ofthe drying process, can someone explain in detail the difference between case hardening and a salami that is drying properly? Thanks...

Dave

[jpj]

it'll feel harder and drier, and when cut into the cross section will have a different coloured ring around the exterior - where the outer has dried quicker and thus harder.
can be remedied a bit by vac-packing for a short period
don't know if the black mold equals ruined, wipe it off with vinegar/alcohol. do they smell ok? is the humidity too high?

[Oddley]

Franco normally says white and green are ok, black mould and bin it.

[Spuddy]

Most black mould is VERY bad; Stachybotrys Chartarum, Cladosporium, Aspergillus, Memnoniella and a not so friendly Penicillium strain can cause respiratory problems, organ damage and even death.
The spores can cause problems simply through inhalation (and are now known to be what caused the deaths of those who opened King Tut's tomb).

There are a few "safe" Black moulds but I would not advise risking it.
Wiping with vinegar may remove the mould and maybe even the spores but the toxins produced by the bacteria (their waste product) will very likely remain.

I'd bin them. No actually I'd get them incinerated as Biohazardous waste!!