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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Mold is a living organism. In the cold they slow down and barely move. They eat less, excrete less, and reproduce much less. That’s what fridges are for – slowing the growth of microbes.
Everything has microbes on it. Everything. You keep your food as clean as possible, and then put in the fridge so that the microbes that *are* on it grow and reproduce as slow as possible.
That’s why things don’t go moldy in the freezer at all, it’s too cold for the mold to grow and reproduce at all! In the fridge, you are finding a balance temp where it’s cold enough that the mold slows down and leaves your food edible for a few weeks, while not being so cold that it alters the food itself. Like, you could keep lettuce in the freezer and it would never mold, but it would be gross to eat after freezing.
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