How do preservatives affect bread molds?
Food manufacturers add preservatives to foods to prevent microbial infection, either by bacteria or fungi, and to keep food safe to eat for longer. Preservative use slows the growth of mold. The most common bread preservative is calcium propionate.MoldMold spores can be found in the air and on surfaces where dust settles. As a living organism, mold consumes the item it grows on. There are many different types of mold.Preservative FunctionCalcium propionate changes the pH level of the water in bread, slowing the growth of mold. The preservative disrupts the fungi’s cell membranes. Calcium propionate doesn’t affect yeast development, so it works well in yeast breads. Sodium propionate is used in breads with chemical leaveners.ResultThe use of pH-lowering preservatives increases the shelf life of a bread product by as much as one to two weeks.ToxicityThe FDA considers propionic acids safe in the low amounts that they are used as food preservatives. In some foods, they occur naturally.Hist
