• Packaging food in sealed containers reduces the rate of decay."leftovers" is Copyrighted by Flickr user: Muffet (liz west) under the Creative Commons Attribution license.
  
  

Function

• Decay occurs because mold and bacterial growth on food breaks down and contaminates edible substances, making them unsafe for consumption.
  
  

Identification

• Decaying food is identified by bluish-green mold spots, a white surface dusting, rooted mold stems below the surface or a fuzzy textured growth. Those appearances might be accompanied by a foul odor.
  
  

Considerations

• Moisture-rich and permeable foods such as produce, bread, baked goods and cold -cuts decay in three to four days. Bacteria and fungi thrive in moist and absorbent organic material.
  
  

Warning

• Decaying food is dangerous to eat, and should be discarded. Food molds such as aspergillus produce poisonous mycotoxins containing carcinogens, resulting in toxic and cancerous effects on humans and animals.
  
  

Prevention/Solution

• Foods enclosed in zip-lock baggies, vacuum-packaging or sealed containers decay at a slower rate because protective packaging keeps moisture out so that food is not exposed to airborne bacteria and mold.