Commonly referred to as “bread mould,” R. stolonifer rapidly proliferates on starchy foods, forming greyish-black sporangia on cottony white mycelium. It can also colonise damp indoor surfaces given a suitable organic nutrient source. Though rarely causing serious problems in healthy individuals, it can contribute to mucormycosis in certain immunocompromised cases. Minimising food spoilage and promptly disposing of mouldy bread or produce helps control its indoor spread.
