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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Why the freezer stops it: Fungus are a life form, their metabolism doesn’t work in the cold, so they don’t grow. And they can be toxic before you can see it, they’re present in the entire food, not only where it’s visible (that is only where the spores are being made). But normally, they’re only toxic when they reach a large size, and when they reach that size they have grown the frutification body (the visible part of the mold).
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