why does bread at room temperature go bad faster than refrigerated bread?

Question

For example, I have your standard sandwich bread on my counter that went bad after a few weeks, as expected. But I also have some gyros and pupusas that have been in the fridge for far longer and have no mold on the bread. What is it about the cold fridge air that makes the mold delay in growing?

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Answer 1

It is the same reason why your milk lasts longer when it is in the refrigerator than if you leave it on the counter: most fungi and bacteria grow more slowly the lower the temperature. Chemical reactions generally happen more slowly and enzymes may be less active.