Fungal spoilage remains a major challenge in the food industry, driven by the high adaptive capacity of molds and their ability to colonize diverse food matrices. Culture collections play a key role in documenting this diversity and providing access to well-characterized strains for research and industrial applications. This study presents a curated set of 60 mold isolates obtained from spoiled food products in Poland between 2019 and 2024 and subsequently deposited in the Collection of Industrial Microorganisms (KKP)—Microbiological Resources Center, Department of Microbiology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology—State Research Institute. The isolates originated from fruit-based products, cereal- and flour-derived items, dairy products and meat, reflecting the wide range of substrates susceptible to fungal contamination. Taxonomic identification based on ITS sequencing revealed representatives of common food spoilage genera, including Penicillium, Aspergillus, Mucor, Alternaria, Cladosporium and others, together with less frequently reported taxa and physiologically resilient species such as Xeromyces bisporus and Paecilomyces niveus. The dataset highlights the occurrence of xerophilic, psychrotolerant and otherwise stress-resistant molds capable of persisting under reduced water activity, low temperature or modified-atmosphere conditions. By documenting the diversity and origins of these isolates, this work expands the reference resources available for studies on fungal ecology, spoilage mechanisms and contamination pathways in food environments. The strains preserved in the KKP collection constitute a valuable foundation for future research aimed at improving food safety, developing targeted detection methods and assessing antifungal strategies.