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Microwave zaps mold to extend shelf life of bread

A Texas company's microwave technology allows bread to stay mold-free for 60 days.
By BETSY BLANEY Published: January 9, 2013
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/articleid/3744288/1/pictures/1924023">Photo - Don Stull, chief executive officer of Microzap, Inc., places a loaf of bread inside a patented microwave that kills mold spores in Lubbock, Texas. AP Photo <strong>John Mone</strong>
Don Stull, chief executive officer of Microzap, Inc., places a loaf of bread inside a patented microwave that kills mold spores in Lubbock, Texas. AP Photo John Mone

After 60 days, researchers found treated bread that remained packaged had the same mold content when compared to a freshly baked loaf, Stull said. “The consumers saw no discernible quality difference in the breads,” he said. Testers found treated bread's taste and texture unchanged.

Estimates from the Natural Resources Defense Council this year indicated that in 2008, in-store food losses in the U.S. totaled about 43 billion pounds — 10 percent of all foods supplied to retailers, most of which are perishables including bread.

Associated Press

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