No matter how you store food (unless it’s in the freezer), it always get moldy eventually. How does this happen? Mold is a fungus, and fungi spread through spores, right? So are these mold spores just everywhere all the time, looking for food? If so, then does that mean that mold is on everything we eat, but it’s just not toxic until you can see it? And why does refrigeration slow down this process?
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Mold, yeast, bacteria, and the rest are everywhere, on every surface, and in the air, all the time, forever. And they always win, eventually. Antimicrobial ingredients and refrigeration just delay the inevitable. Luckily our digestive systems are built to handle it to a point, and anything worse than that our other senses have evolved to keep us from eating that moldy bread. A good system, except for when we trick it with things like blue cheese.
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