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 more you learn about food safety, the more you begin to accept the unhappy truth that *everything* is covered in dirt and shit and garbage and all sorts of slimy stuff you don’t want to think about. Most food safety is just an unending effort to keep stuff clean long enough to eat it. (And to cook it in such a way that the worst germs get killed.)
Fortunately, our digestive system is built pretty tough. We can eat a lot of nasty stuff and our bodies can filter out the bad and keep the good with great success. But there are a few germs which can hurt us badly so we have to be careful. Good food safety is mostly a matter of keeping those dangerous bugs at bay.
Mold is just one of many little pieces of gunk that are sitting on everything right now. Mold can be nasty, but it’s not the worst thing in the world. You can make some great cheese with it. And beer is nice.
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