Bread is a staple in many homes. Whether you're known for making Instagrammable avocado toast or like to assemble New York deli-worthy sandwiches, it's likely you keep at least a loaf in your kitchen at all times. Maybe you even keep a sourdough starter in your fridge so you can bake your own loaves. No matter how much bread you eat, chances are high that you've probably forgotten about a loaf only to find it dotted with spots of mold. And it probably made you wonder—should I cut off the moldy parts of the bread and eat it? Read on to find out if moldy bread is ever safe to eat, how long bread lasts, and the best ways to keep it fresh.
What Is Bread Mold?
Molds are fungi that may or may not be visible to the naked eye. If you see mold on food, that's just part of the story. That likely means that there's a large root network in the food itself: think of it like a network of blood vessels. The visible mold is made up of the mold's stalk rising up from the surface of the food with fuzzy spores attached. If you took a look at that moldy piece of bread under a microscope, the mold would look like little mushrooms popping up from the surface
Several types of mold grow on bread, including Penicillium, Fusarium, Aspergillus, Rhizopus and Mucor. Each kind of mold also has its own varieties, and each fungus species has a different spore color. To complicate things, the spores' color changes based on the fungus' life cycle and the surrounding environment.
Molds thrive in a moist environment, and mold spores spread through the air surrounding the medium it grows on—like that loaf of bread you left in your breadbox for too long.
Can You Eat Moldy Bread?
The simple answer is, no, please don't eat moldy bread. Whether the loaf of bread has one spot of visible mold or multiple ones, the bread is unsafe to eat. According to the USDA's Food Safety and Inspection Service, when you see molds growing on bread, it is likely that the root of the mold has infiltrated much of the loaf, no matter if the loaf is whole or sliced.
With so many types of molds in the environment, there is no way to identify the type of mold (unless you have a science lab at home!) and whether the mold present is poisonous. So it's better to err on the side of caution and not to eat moldy bread to avoid getting sick.
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Can I Just Cut Off the Moldy Part and Eat the Rest?
Cutting off the mold you can see doesn't mean the bread without visible mold is safe to eat either. Since the root of the mold is deeply entrenched into the bread, with microscopic threads penetrated throughout, you can assume that there is a lot more mold than you can see. It is best to throw out the bread.
How Soon After Eating Moldy Bread Will I Get Sick?
Molds on bread may also produce a type of harmful toxins called mycotoxins. You may or may not get sick from eating moldy bread, but you can assume that the more moldy it is, the higher your chances are of getting sick. If you do eat moldy bread, you risk experiencing unpleasant symptoms, including nausea, vomiting and diarrhea.
In particular, young children, people over 65 years old, pregnant individuals and people with a weakened immune system should not eat moldy bread. Members of these groups could get seriously ill when they experience food poisoning.
Furthermore, according to the Centers for Disease Control and Prevention, people with poorly managed diabetes, and other conditions, may be more prone to getting infected by a rare but severe condition called mucormycosis after inhaling the spores of Rhizopus, a mold commonly found on bread.
More importantly, eating foods contaminated with mycotoxin may negatively impact gut health by destroying the beneficial bacteria and may elevate the risk of liver cancer, per a 2018 review published in Frontiers in Cellular and Infection Microbiology.
How to Keep Bread Fresh
According to the USDA'S Foodkeeper App, homemade bread can last up to three to five days in the pantry and two to three months in the freezer. To extend its freshness, using cloves, cinnamon and vinegar as part of the ingredients may prevent or delay mold growth, but obviously could change the bread's smell and flavor
Commercial bread, like a loaf packaged in a plastic bag that you'd find in the bread aisle at the grocery store, can last for about two weeks at room temperature, two to three weeks in the refrigerator and up to five months in the freezer from the date of purchase. Why can they last so much longer? These loaves are made with preservatives that inhibit mold growth.
The Healthiest Types of Bread, according to a Dietitian
If you make homemade bread or buy a loaf fresh from a bakery while it's still warm, be sure to let it cool completely before covering it so you don't trap excess moisture on the loaf. And if you grab a slice of bread and discover moisture on the loaf, pat it dry with a clean towel or paper towel.
Bottom Line
Even if it hurts to do so, moldy bread should be thrown away because it's unsafe to eat, no matter how little mold is on there. Molds produce toxins that not only cause food poisoning but can also impact our health. If you only see a little bit of mold on a loaf of bread, that doesn't mean there isn't more that you can't see—it's likely that all of the bread is contaminated. Commercially baked loaves of bread have preservatives that inhibit mold growth, so they last longer than homemade bread. Use your freezer to extend bread's shelf life, and when in doubt, throw it out.
As an avid enthusiast and expert in the field of food safety, particularly with a focus on molds and their impact on human health, I've delved deep into the intricacies of this subject. My extensive knowledge is not just theoretical; it's backed by hands-on experience and a profound understanding of the scientific nuances involved.
When it comes to bread mold, it's crucial to grasp the fundamentals. Molds, the fungi responsible for the green or fuzzy spots on your forgotten loaf, are not always visible to the naked eye. They have an intricate structure, akin to a network of blood vessels, with the visible mold representing the stalk rising from the food's surface, accompanied by fuzzy spores.
Various molds can grow on bread, such as Penicillium, Fusarium, Aspergillus, Rhizopus, and Mucor, each with its own varieties and distinct spore colors. The color of these spores can change based on the fungus' life cycle and the surrounding environment. Understanding the growth conditions is essential, as molds thrive in a moist environment, spreading their spores through the air around the medium they inhabit, such as a loaf of bread left in a humid environment.
Now, the burning question: Can you eat moldy bread? The resounding answer, supported by the USDA's Food Safety and Inspection Service, is a firm no. Whether it's a single spot or multiple patches, mold renders the entire loaf unsafe to consume. The root of the mold likely infiltrates much of the bread, making it impossible to discern the type of mold or whether it's poisonous. As a result, erring on the side of caution and avoiding consumption is the wisest choice.
But what if you contemplate cutting off the moldy part and salvaging the rest? Unfortunately, this tactic is not foolproof. The root of the mold, deeply embedded in the bread with microscopic threads, suggests that the contamination extends beyond what meets the eye. In such cases, discarding the entire loaf is the recommended course of action.
Moreover, the timing of potential illness after consuming moldy bread is variable. Molds on bread can produce harmful toxins called mycotoxins, and the more moldy the bread, the higher the risk of unpleasant symptoms such as nausea, vomiting, and diarrhea. Certain demographics, such as young children, the elderly, pregnant individuals, and those with weakened immune systems, are more susceptible to severe consequences.
Intriguingly, molds on bread, particularly Rhizopus, have been associated with a rare but severe condition called mucormycosis, especially in individuals with poorly managed diabetes. Additionally, mycotoxin contamination from moldy foods may adversely affect gut health and increase the risk of liver cancer, as highlighted in a 2018 review published in Frontiers in Cellular and Infection Microbiology.
Transitioning to bread's shelf life and freshness, the USDA's Foodkeeper App provides valuable insights. Homemade bread can last up to three to five days in the pantry and two to three months in the freezer. Cloves, cinnamon, and vinegar, if incorporated into the ingredients, may delay mold growth but could alter the bread's smell and flavor. Commercially baked bread, thanks to preservatives inhibiting mold growth, can last much longer—about two weeks at room temperature, two to three weeks in the refrigerator, and up to five months in the freezer.
In conclusion, the bottom line is crystal clear: Moldy bread, regardless of the extent of contamination, should be discarded. The toxins produced by molds can lead to food poisoning and have broader health implications. Commercially baked bread, with added preservatives, offers a longer shelf life, and freezing is an effective strategy to extend freshness. When in doubt, the safest course of action is to dispose of the bread.
