Overview
- Consumer centers explain that droplets in sealed bread bags usually reflect temperature swings during transport or storage rather than a safety issue.
- Visible mold makes bread unsafe and the entire loaf or pack should be discarded because mycotoxins can permeate beyond the spots.
- Store bread at room temperature, dry and out of light with the cut side down in a ventilated or moisture-regulating bread box, and clean the container weekly with vinegar solution.
- Refrigeration generally accelerates staling, with a limited exception for protecting white bread during very warm, humid weather; freezing portions is a reliable alternative.
- Shelf life varies by type—wheat around two days, mixed wheat two to four, rye four to six, whole grain up to seven to nine—and many packaged sliced breads are processed to slow mold growth.