A corner of my bread is moldy. Is it okay to cut that off and eat the rest?
The short answer: No
The explanation: The green (grey, white, yellow, etc.) spots that you see on the bread or other food are just the visible aspects of the mold spores. When you can see the mold, it means that thread-like structure of the fungi has already rooted deeply through the food. And those fungal spores can make you sick.
Because of this, it is not enough to just cut off the mold you are able to see. Not only is the mold spread beyond what you see, but some molds can cause allergic reactions or respiratory problems, or even produce mycotoxins, such as aflatoxins, which can be extremely dangerous and deadly.
There is no single timeline for the food safety of bread because it has so many variations. However, there are a few rules of thumb:
- Bagged, commercially manufactured bread will generally contain preservatives, providing for a longer shelf life. This bread can usually be stored in a pantry for a week or so if kept cool and dry.
- Preservative-free bread has a much shorter shelf life and should normally not be left out of refrigeration for more than 3 to 4 days.
- Gluten-free bread usually has a high moisture content and fewer chemical preservatives, so it will have the shortest shelf life. Thus, it is often sold frozen.
So, how can you keep bread fresh?
- The best way to maintain freshness in a bread that won’t be eaten within a few days is to freeze it. Although keeping bread in a refrigerator will cause it to dry out, harden, and lose its taste, freezing will preserve the freshness and taste, and is actually recommended by bakers.
- Cut the loaf into slices (if not pre-cut), then slightly separate the slices in the plastic bag and freeze. Take out only as much as you’ll eat in a day or two – single slices thaw quickly on the counter, or even more quickly in the toaster. And enjoy!
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