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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They’re like tiny invisible seeds waiting for the right conditions to grow. When food is exposed to air and moisture, like in your kitchen, these spores can land and grow into visible mold. Refrigeration slows this down by making it harder for mold to thrive in the cold and dry environment. It doesn’t eliminate mold entirely, but it helps keep it in check for longer.
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