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?

In: 0

Answer 1

The microbes that are everywhere and on all of our food slow down when it is cold. They can’t eat and reproduce nearly as quickly. The food in the refrigerator will still eventually go bad because of mold but it just happens more slowly.