While blue cheese contains safe mould, any mould on bread should be considered harmful and avoided. Consuming mouldy bread can lead to illness or trigger breathing issues, especially for those with a mould allergy. This knowledge should instil caution and awareness when dealing with mouldy bread.
Dealing with mouldy bread is a common household dilemma, but with the proper knowledge, you can confidently navigate this issue. You might question whether the mouldy spots are safe to eat if they can be scraped off or if the other loaf is still safe if there’s no visible mould. This article provides practical guidance on mould, why it appears on bread, and whether it’s safe to consume mouldy bread.
What is mould on bread?
Mould is a type of fungus related to mushrooms. Fungi thrive by breaking down and absorbing nutrients from the material they grow on, such as bread.
The fuzzy areas on bread are colonies of spores, the reproductive units of the fungus. These spores can spread through the air inside the packaging and grow on other parts of the bread.
The colour of mould—white, yellow, green, grey, or black—depends on the type of fungus. However, you can’t determine the mould’s type by colour, as it can change with different growing conditions and throughout the fungus’s lifecycle.
Common types of mould found on bread include Aspergillus, Penicillium, Fusarium, Mucor, and Rhizopus, with various species within each type.
Avoid eating mouldy bread.
Some types of mould, like those used intentionally in blue cheese, are safe to eat. However, the mould that can grow on bread often gives it an unpleasant taste and may pose health risks.
Since it’s challenging to identify the specific type of mould on bread just by looking at it, it’s safest to assume it’s harmful and avoid consuming it.
It’s crucial to avoid smelling mouldy bread to prevent inhaling fungal spores, which could trigger respiratory issues, especially for those with mould allergies, such as asthma. This precautionary advice should make the audience feel protected and safe.
Consuming mouldy food could lead to severe reactions, including rare but serious anaphylaxis, for individuals with mould allergies.
People with weakened immune systems, such as those with poorly controlled diabetes, are at higher risk of infections from moulds like Rhizopus. Although rare, these infections can be life-threatening.
Refrain from attempting to salvage mouldy bread.
The USDA’s Food Safety and Inspection Service strongly recommends discarding the entire loaf of bread if any mould is present. This advice should make the audience feel secure and confident in their actions, knowing they are taking the necessary steps to protect their health.
Even if you see only a few mould spots, the mould’s microscopic roots can spread rapidly through the porous bread. Therefore, do not attempt to scrape off the mould or salvage any part of the loaf.
Some moulds produce harmful and invisible toxins known as mycotoxins, which can spread throughout the bread, especially with extensive mould growth.
Consuming high levels of mycotoxins can lead to digestive issues and other health problems. These toxins can also harm pets, so avoid giving contaminated bread to animals.
Mycotoxins may also negatively impact your gut health by altering the balance of intestinal microbes. Long-term exposure to certain mycotoxins, such as aflatoxins from specific Aspergillus species, has been associated with an increased risk of cancer.
How to Prevent Mold Growth on Bread?
Without preservatives, bread typically lasts three to four days at room temperature.To prevent mould growth, various ingredients and storage methods can help:
Ingredients That Inhibit Mold
Commercially produced bread often includes chemical preservatives like calcium propionate and sorbic acid to prevent mould. However, many people now prefer bread made with fewer chemical additives.
An alternative approach is lactic acid bacteria, which produce acids that naturally inhibit mould growth. This method is commonly used in sourdough bread.
Additionally, vinegar and certain spices, such as cinnamon and cloves, may help deter mould, though they can alter the bread’s flavour and aroma.
Bread Handling and Storage Tips
While mould spores typically cannot survive baking, they can easily contaminate bread from the air during slicing and packaging. Warm and humid conditions encourage mould growth.
To prevent mould on bread, consider the following tips:
- Keep It Dry: Moisture promotes mould growth. If you notice moisture inside the bread package, dry it with a paper towel or cloth before sealing it.
- Cover It: When serving bread, protect it from airborne spores. Avoid packaging warm bread to prevent it from becoming soggy and mouldy.
- Freeze It: Freezing bread halts mould growth without affecting its texture as much as refrigeration—separate slices with wax paper to thaw only what you need.
- Gluten-Free Bread: This type is more prone to mould due to higher moisture content and fewer preservatives, so it is often sold frozen.
Some bread uses special packaging, like vacuum-sealing, to reduce oxygen and mould growth. However, the bread can still become contaminated once the package is opened.
Summary
Mould on bread is a fungus related to mushrooms, which thrives by breaking down the bread’s nutrients. Mouldy bread can pose health risks, and discarding the entire loaf if mould is present is safest. Even small spots of mould can spread quickly and produce harmful toxins. To prevent mould, store bread dry, keep it covered, and freeze it if needed. Commercial bread often includes preservatives, but alternatives like lactic acid bacteria or spices can help deter mould growth.
