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Do you have any information about bread mold?

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Many types of molds can grow on bread. In a humid environment and especially on a loaf inside a wrapper, mold will grow rapidly. This is especially true if the bread is wrapped hot from the oven so that droplets of water condense on the inside surface of the wrapper. To prevent mold growth, avoid exposing bread to temperature changes that encourage condensation on the inside of the wrapper. For long storage of bread, freezing is best. Also, if you bake bread at home, cool it rapidly and do not wrap it until the bread reaches room temperature. Most commercial breads contain mold-inhibiting chemicals, commonly propionic acid, sorbic acid, or other organic acids, or their salts. However, consumers do not have access to these preservatives for use in the home so home baked bread has a shorter mold-free shelf life.

PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University in July 2004

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