Why Does Food Get Moldy?
Three Main Elements That Contribute to Moldy Food
You open up your bread box, and the musty smell hits you. Then you get visual confirmation as you pull the loaf of bread out of the box. You have bread mold. Understanding how mold growth in food happens can help you store food differently and thus prolong its life. There are three main elements that contribute to moldy food.
Mold thrives at room temperature. If your bread is in an open container without being sealed, spores from the air can settle on its surface and begin to grow quickly. You can slow down the fungus growth process a little by storing food in a sealed bag, but mold can still get in. In fact, if the temperature in the room is too warm, plastic wrap may act as an incubator for mold.
Another key contributor to bread mold growth is moisture. A wet surface is particularly inviting to spores, which is why mold remediation specialists always seek to dry out an area with water damage before trying to clean it. This is why fridge mold occurs, despite the appliance's cooler internal temperature. The cooler air may slow down the growth, but eventually, the moisture creates the perfect home for mold.
Bread and other foods often mold because the fungus feeds off the nutrients in these items. Warmth and moisture alone are not enough to sustain a patch of mold. It must have sustenance, and bread is the perfect meal for it. Because it does not derive any of its nourishment from the sun, mold depends solely on organic matter to feed itself.
Many surfaces in your home in O'Fallon,MO, are susceptible to mold growth, and your food is no exception. By understanding how bread mold forms, you may be able to adjust how you store it so that you can make it last longer.