Bread Mold

You probably had some interesting experiments on bread mold in your fourth grade science projects. While all types of molds are relatively easy to grow especially if exposed to high humidity level, among the best way to study it is through growing molds in bread overtime. As you can probably remember in your school experiment, molds in general grow faster in dark and warm environment. However, bread mold is also highly toxic and should be handled with care lest the spores can trigger some respiratory problems and allergies.

In as much as studying bread mold has been an interesting dabble with science and biology, you normally would not want it to grow on your bread and waste perfectly good food in the process. To address these problems, a lot of bakers nowadays use calcium propionate as an effective chemical preservative for baked goods and products. Other manufacturers who prefer a more natural approach have the option to decrease the water activity so as to inhibit the growth of bread mold. Here is the sample of water contents in common breads available in the market today: Navaho Fry Bread 26%, Oat bran Bread 44%, Boston Brown Bread 47%, Banana Bread 29 % and Toasted White Bread with 30 % water content. From the sample above, you can easily determine which brand of bread molds quickest and therefore give you fair warning on which type of bread you should not keep in storage for extended periods of time.

If a member in the family has accidentally ingested bread mold, it can cause some bout of nausea, vomiting and some allergic reactions. According to studies, molds found in grain breads are actually more deadly than other varieties. There some types of bread mold that are highly poisonous and can even cause death if eaten in large proportions. It is definitely not advisable to eat moldy products, even if you have taken the precaution of cutting off the infected part – this is mainly because there are more bread molds below the surface than the naked eye can normally see. The best way to store breads it to put it in the fridge to effectively inhibit the growth of bread mold.

To avoid any unpleasant encounters with bread mold, always check the ‘best before seal’ that are usually seen on the label before purchasing the product. It is best to store the bread in its original packaging and maintain a tight lock or tie to hinder moisture from penetrating. In summer or very humid days, you can also freeze the bread to avoid mold growth and defrost pieces when needed. It is definitely not advisable to store French bread and other crusty breads, as this type are known to easily go stale in just a matter of hours. So try consuming it at the date of its purchase.

If you notice some molds growing in your bread or any other food products, it is highly important that you disposed of the entire contents immediately and not just the infected area. Most probably, the mold have spread on the inside that one cannot usually seen, Now, since mold spores usually travel by air or are considered airborne allergen, disposing it can be a little tricky. Avoid touching the bread with your bare hands at all cost. You will need to use protective gloves and mask to prevent inhalation of allergens. Make sure you to properly seal the moldy bread on a plastic bag before throwing it on the garbage bin outside. Such precautions may seem a little too dramatic especially in view to the fact that you are dealing with a seemingly harmless fungi. However, it is still best to exercise a healthy dose of caution lest you will find yourself racked with some respiratory allergy.

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