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Technology could help keep bread mold free

  • In this Dec. 6, 2012, 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. The company claims the technology allows bread to stay mold-free for 60 days. (AP Photo/John Mone)

    In this Dec. 6, 2012, 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. The company claims the technology allows bread to stay mold-free for 60 days. (AP Photo/John Mone)

  • In this Dec. 6, 2012, 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. The company claims the technology allows bread to stay mold-free for 60 days. (AP Photo/John Mone)

    In this Dec. 6, 2012, 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. The company claims the technology allows bread to stay mold-free for 60 days. (AP Photo/John Mone)

  • In this Dec. 6, 2012, photo, Andreas Neuber, an electrical engineering professor at Texas Tech University, monitors a high powered microwave at Microzap, Inc., in Lubbock, Texas. Chief executive officer Don Stull says the company's technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, he said. (AP Photo/John Mone)

    In this Dec. 6, 2012, photo, Andreas Neuber, an electrical engineering professor at Texas Tech University, monitors a high powered microwave at Microzap, Inc., in Lubbock, Texas. Chief executive officer Don Stull says the company's technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, he said. (AP Photo/John Mone)

  • In this Dec. 6, 2012, photo, Andreas Neuber, an electrical engineering professor at Texas Tech University, monitors a high powered microwave at Microzap, Inc., in Lubbock, Texas. Chief executive officer Don Stull says the company's technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, he said. (AP Photo/John Mone)

    In this Dec. 6, 2012, photo, Andreas Neuber, an electrical engineering professor at Texas Tech University, monitors a high powered microwave at Microzap, Inc., in Lubbock, Texas. Chief executive officer Don Stull says the company's technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, he said. (AP Photo/John Mone)

  • Kansas Sen. Pat Roberts makes a point as he speaks to high school government students, Tuesday, Jan. 8, 2012, in Osage City, Kan. Roberts plans to vote against former Nebraska Sen. Chuck Hagel's confirmation as U.S. defense secretary. (AP Photo/John Milburn)

    Kansas Sen. Pat Roberts makes a point as he speaks to high school government students, Tuesday, Jan. 8, 2012, in Osage City, Kan. Roberts plans to vote against former Nebraska Sen. Chuck Hagel's confirmation as U.S. defense secretary. (AP Photo/John Milburn)

  • Kansas Sen. Pat Roberts speaks to high school government students, Tuesday, Jan. 8, 2012, in Osage City, Kan. Roberts says he won't vote to confirm former Nebraska Sen. Chuck Hagel as President Barack Obama's nominee for defense secretary. (AP Photo/John Milburn)

    Kansas Sen. Pat Roberts speaks to high school government students, Tuesday, Jan. 8, 2012, in Osage City, Kan. Roberts says he won't vote to confirm former Nebraska Sen. Chuck Hagel as President Barack Obama's nominee for defense secretary. (AP Photo/John Milburn)

  • In this Dec. 6, 2012, 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. The company claims the technology allows bread to stay mold-free for 60 days. (AP Photo/John Mone)
  • In this Dec. 6, 2012, 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. The company claims the technology allows bread to stay mold-free for 60 days. (AP Photo/John Mone)
  • In this Dec. 6, 2012, photo, Andreas Neuber, an electrical engineering professor at Texas Tech University, monitors a high powered microwave at Microzap, Inc., in Lubbock, Texas. Chief executive officer Don Stull says the company's technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, he said. (AP Photo/John Mone)
  • In this Dec. 6, 2012, photo, Andreas Neuber, an electrical engineering professor at Texas Tech University, monitors a high powered microwave at Microzap, Inc., in Lubbock, Texas. Chief executive officer Don Stull says the company's technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, he said. (AP Photo/John Mone)
  • Kansas Sen. Pat Roberts makes a point as he speaks to high school government students, Tuesday, Jan. 8, 2012, in Osage City, Kan. Roberts plans to vote against former Nebraska Sen. Chuck Hagel's confirmation as U.S. defense secretary. (AP Photo/John Milburn)
  • Kansas Sen. Pat Roberts speaks to high school government students, Tuesday, Jan. 8, 2012, in Osage City, Kan. Roberts says he won't vote to confirm former Nebraska Sen. Chuck Hagel as President Barack Obama's nominee for defense secretary. (AP Photo/John Milburn)

A Texas company could have an answer to some consumers’ unwelcome discovery that just-purchased loaves contain mold.

MicroZap Inc., of Lubbock, claims its technology allows bread to stay mold-free for 60 days. The bread is bombarded with microwaves for about 10 seconds, which kills the mold spores, chief executive officer Don Stull said.

The process could eliminate bakers’ needs for preservatives and the ingredients used to mask their flavor, increase bread’s shelf life and reduce food waste, he said.

Researchers also see application of the technology in developing countries where there are fewer food safety standards and spoilage is a problem.

After 60 days, researchers found the treated bread that remained unopened had the same mold content when compared with a loaf fresh from the oven.

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