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Bread that won't go bad!

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Mold on bread (Photo credit: Wikipedia) Imagine a future where the packet of bread that you bought yesterday stays mould-free for months to come!
Rhizopus stolonifer, the most common form of fungus known to man, is the cause of moulds that grow on packed bread. The fungus is so common that all you need to grow it on a slice of bread is some moisture from the air.  So, how do you save the opened packet of bread from the an attack of this proliferative fungus. A common method, followed in most households is storing bread in the refrigerator.

While this might slow down fungal growth for the bread you bought, shelf life of packed bread is quite short (usually 5 days). As much as 25% of all bread produced is discarded after 5 days leading to a large amount of food wastage globally. Bakeries tend to add more preservatives such as sodium benzoate, calcium proprionate, potassium sorbate etc. to increase shelf life.  Increasing these concentrations not only affects flavour and texture of bread,…