Scientists invent way of keeping bread mould-free for two months

An American company says it has developed a technique to keep bread mould-free for two months. It uses microwave technology to kill mould-forming spores.

It is one of everyday life's most commonplace irritations - removing a slice of bread from its bag only to find mould lurking on its edges. But American scientists believe they will be able to put an end to the curse of the wasted loaf after developing a technique that can stop mould from developing for 60 days.

Almost a third of loaves purchased in the UK end up in the bin after going stale. But the inventors claim they have the solution to the problem.

The technique uses a microwave-type device that uses rays to kill mould-forming spores. The creators also say that the technique can be applied to other foodstuffs, such as fruit and vegetables.

To kill the spores, the scientists use a long metallic microwave device. The huge machine uses similar techniques to those found in household microwaves. But the machine introduces different types of microwaves using a slotted radiator.

This results in a consistent 'signal density', which means that the machine does not have 'hot and cold spots you get in your home microwave'.

Both food wastage in developed countries and food shortage in third world countries are significant global issues. In the UK, 32 per cent of loaves are thrown out as waste, according to the Department for Environment, Food and Rural Affairs.

As bread is often wrapped in plastic, escaping moisture is trapped, providing ideal cultivation conditions for the fungus that leads to mould.

The company that developed the technique, Microzap, says its innovation will keep bread fresh for up to two months, whereas an untreated loaf can develop mould in a matter of days.

The device, originally used to kill bacteria like salmonella and MRSA, can kill spores in around 10 seconds.

Microzap's chief executive Don Stull said: 'We treated a slice of bread in the device, we then checked the mould that was in that bread over time against a control. And at 60 days it had the same mould content as it had when it came out of the oven.'

He said that the company had been in discussion with a number of bread manufacturers, but said that it was reluctant to undertake processes that added to production costs.

Mr Stull added: 'We'll have to get some consumer acceptance of that. Most people do it by feel and if you still have that quality feel they probably will accept it.'

While accepting that it might be difficult to impress consumers, he said that the technique could also improve bread by prompting companies to remove preservatives and accompanying chemicals from their loaves.

Figures released earlier this year revealed that an average family in America wastes 40 per cent of their food. The study estimated that this wastage costs the country $165bn (£102bn) every year.

Source: Microzap