Hell no. I'm already sketched out by the fact that store bought sliced bread lasts as long as it does. A loaf of bread shouldn't last more than a day or two, and it shouldn't have any ingredients but water, flour, salt, and yeast.

The good thing about this method is that it doesn't have to have any ingredients but water, flour, salt, and yeast. They don't really address the issue of the bread going stale, which I think would happen long before 60 days, and is a separate issue from mold.

I think this is a really great development! Not only might it cut down on the chemicals used to preserve bread but it makes bread available in situations where it would otherwise not be used because of spoilage. I'd certainly be willing to try it. Would I be willing to continue eating it? Probably depends on how it tastes and holds up. (My problem, though, is the opposite of waste. I struggle to not eat all the bread in my house the moment that it enters. :) )

Don't know what you do to your bread, but my homemade bread lasts *at least* 7 days on the counter.

Not a chance in hell.
Things like this always make me think of Jurassic Park when Jeff Goldblum's character states: Yeah, yeah, but your scientists were so preoccupied with whether or not they could that they didn't stop to think if they should.

Mine to Christine! :)

*Too

i freeze my bread...no waste happens.

I'm trying to get more microbes in my food, by fermentation etc. So sterile food sounds wrong to me. Luckily I make my own bread and having enough is more of a problem than having it last until it gets eaten.

This sounds like the kind of technique that would be used on supermarket, mass-produced sandwich bread. While I don't eat the stuff myself, I'd rather eat bread that has been microwaved to kill mould spores than bread that is chock-full of preservatives.

When I buy loaves of bread and baguettes, I cut them in half and pop one half in the freezer. I used to throw away a lot of bread, but since I started freezing half, I waste a lot less.

I just keep my bread in the fridge. It takes a long while for it to get moldy that way.

Yes, I would eat this, because it's edible.

I think this is a great idea to make store-bought bread both more natural and more shelf stable. This could allow fresh bread to go places it normally can't, and maybe help worldwide food distribution.

I'd just want to be sure that the microwaving process itself isn't adding anything weird to the bread or changing the molecules in a harmful way--for example, what are the loaves sitting on or in while they microwave?

NOOOOOO! Who would keep bread that long? Besided, you can pop your loaf in the freezer as @lillies pointed out and there's no waste. I bake bread all the time and I'm lucky if it last three or four days. Two is more like it.

Absolutely, and anyone who would not eat it needs to reconsider their interpretation of modern science.

Using a microwave technique like this (which technologically is no different from a home microwave, except that the dispersion of energy is more even, concentrated and less erratic) eliminates the need for additional preservatives (artificial or natural), which is always a good thing. Furthermore, reducing food waste by any means is crucial when you look at the statistics on how much edible material goes to waste. Aside from food waste as we think of it ("oh, I forgot I had that bread and now it is moldy") this technology will also help foreign food aid, as the bread cannot get moldy in what is sometimes a very long transit to areas in need, and will not get moldy while people are rationing their resources in impoverished regions.

There is no biological danger in consuming this bread, and people should not be afraid of it.

garyLikesToCook - The scientist in me is applauding you right now.

Sure, I'd eat it. But would I pay more for it? Nope. I have a freezer.

Here in Ireland store bought bread lasts 2 days tops..that's annoying, butnimdomt want my bread to last 60'days. I just know I wouldn't find it appealing after a week.

If it was delicious bread, absolutely, and would be so, so thankful it exists. If the process did something to the texture, or it was only available for crappy breads, then I would be very sad to have to keep buying regular, tasty bread and lose a quarter of the loaf to mold or freezer burn every time.

Yes, I would eat this, because it's edible.

Me too.

Not everyone in the world has a freezer...

Though this technique wouldn't do anything to stop fungal spores from finding their way onto the bread during packaging, when you touch it, or when you open the bag and expose it to air. The long shelf-life would be great though, especially when delivering to far-away places!!

It depends on what the treatment is

I think the idea is to extend the shelf life so by the time it gets to the store, and is bought, it will have a decent amount of time before it becomes moldy.

I buy a loaf a week, usually the 12 grain variety and almost always have it eaten within a week, give or take a day or so, depending on what I'm eating that requires it.

If I do fried egg sandwiches, then the load will be consumed quicker as I always have a piece of toast for breakfast, sometimes 2 on the weekends.

That said, I store my store bought loaf in its bag, in the fridge and almost never have it go moldy, and if it does, it's near the end of the loaf anyway. This is because I eat a sandwich virtually every day for work, and that's 5 days a week of 2 slices being consumed for lunch, usually with some kind of meat in between.

When I have bought 2 loaves, one always ends up in the freezer until it's ready to be consumed.

True, it does get a tad dry by the end, but still edible. and not moldy, usually.

Nothing about this sounds weird at all. Not sure why you wouldn't eat it...

No way!!! I can only wonder how many preservatives there are in it! My husband and I visit Italy every summer and It never ceases to amaze me how fresh the bread is there. It literally goes stale the after it's made. It's so hard for me to enjoy the bread here when I know that it lasts so long because it is full of preservatives!!!

I grew up on store bought bread, which considering how great a baker my mom is and how many other things she baked, it's surprising she outsourced it to Freihofer's.

Once I went out on my own with my wife, we started out buying bread at the bakery. I had tinkered with making bread before then but with no-knead recipes out there and simple hacks out there, I don't need it to last all that long. I'm really glad I have a freezer, though. If bread looks to be getting stale I throw it in the freezer and then go crazy making croutons or stuffing some days.

So I could see eating this but it's not something I'd seek out.

Did you read the article? The whole point is that they do not have to use preservatives because they use a microwave to kill bacterial spores.

Yep. Even if it had preservatives. Because bread is so stinking expensive. And I always think "oh, I could eat some toast today. How easy would that be?" and then find my bread moldy. So disappointing.