Microwaves Inhibit Bread Mold
Carl M. Olsen · 1965
Microwave radiation's proven ability to kill microorganisms demonstrates these frequencies have real biological effects on living systems.
Plain English Summary
This 1965 study investigated using microwave energy to control bread mold growth, testing whether microwaves could reduce populations of common fungi that spoil bread products. The research explored microwave radiation as an alternative to chemical preservatives like sodium propionate for extending bread shelf life.
Why This Matters
This early research reveals an important reality about microwave radiation that the food industry has long understood: these frequencies are biologically active enough to kill living organisms. While the study focused on beneficial applications for food preservation, it demonstrates that microwave energy at the frequencies used in our ovens, WiFi routers, and cell towers has measurable biological effects on living systems. The science shows that if microwaves can inhibit fungal growth and kill microorganisms, we should take seriously their potential effects on human cells and tissues. The fact that this antimicrobial property was being studied commercially in 1965 underscores how long we've known about the biological activity of these frequencies.
Finding
The numbers of viable spores of Aspergillus niger, Penicillium sp. and Rhizopus nigricans were greatly reduced by exposure to microwave energy. The numbers of colonies of Penicillium sp. from bread not treated with microwave was about 1,486 per PDA plate in the undiluted shaker suspension. Those treated with microwave had only about 0.143 colonies per plate. The numbers of colonies of Aspergillus niger from bread not treated with microwave was about 2,000 per plate. Those treated with microwave had only about 0.188 colonies per plate.
In their words
“The numbers of viable spores of Aspergillus niger, Penicillium sp. and Rhizopus nigricans were greatly reduced by exposure to microwave energy. The numbers of colonies of Penicillium sp. from bread not treated with microwave was about 1,486 per PDA plate in the undiluted shaker suspension. Those treated with microwave had only about 0.143 colonies per plate. The numbers of colonies of Aspergillus niger from bread not treated with microwave was about 2,000 per plate. Those treated with microwave had only about 0.188 colonies per plate.”
Figures from the Original Paper
Diagram extracted from the original research document.
Exposure Information
Specific exposure levels were not quantified in this study.
Show BibTeX
@article{microwaves_inhibit_bread_mold_g6463,
author = {Carl M. Olsen},
title = {Microwaves Inhibit Bread Mold},
year = {1965},
}