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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The farming sector relies heavily on antimicrobial agents, and is knee deep in pathogenic filth which would survive a nuclear apocalypse.
The way that some things go off or do not go off is more than suspicious.
I left a green bell pepper on a shelf for nearly four years when I moved into a house, found it when I moved out… and it had just gone a tiny bit wrinkly. Very odd.
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