On Thu, 20 Sep 2018 16:59:47 -0400, wrote:

>On Thu, 20 Sep 2018 11:21:18 -0600, U.S. Janet B. >
>wrote:
>
>>On Thu, 20 Sep 2018 09:58:05 -0700, "Cheri" >
>>wrote:
>>
>>>"graham" > wrote in message
>>>news >>>> On 2018-09-20 10:38 AM, graham wrote:
>>>>> On 2018-09-20 10:34 AM, Cheri wrote:
>>>>>> "graham" > wrote in message
>>>>>> news >>>>>>> On 2018-09-20 10:24 AM, Dave Smith wrote:
>>>>>>>>
>>>>>>>>
>>>>>>>>> When we buy bakery bread we don't have them slice it, we slice as
>>>>>>>>> needed, a loaf goes in the fridge and lasts us 4-5 days. When we buy
>>>>>>>>> packaged sliced bread it's kept in the fridge... if frozen the entire
>>>>>>>>> loaf is defrosted in the fridge.
>>>>>>>> If I could go through a loaf in 4-5 days I might keep it in the
>>>>>>>> fridge.
>>>>>>>
>>>>>>> NEVER keep bread in the fridge!
>>>>>>
>>>>>>
>>>>>>
>>>>>> Why not?
>>>>>>
>>>>>> Cheri
>>>>> It stales faster.
>>>> To regular bread bakers, that's Bread 101!
>>>
>>>
>>>When I make my own it's gone quickly, within a day. I don't make my own
>>>often anymore, but I will agree that it would stale faster for sure in the
>>>fridge.
>>>
>>>Cheri
>>
>>I grabbed this explanation from the Web. Just search 'why does bread
>>stale' and you'll get lots of hits.
>>
>>"The crumb (the part inside) gets hard and stiff and the crust loses
>>any crispness it might have had. Most people attribute this to drying
>>out, but the opposite is in fact true. The bread is actually absorbing
>>moisture, as shown by an increase in weight as the loaf goes from
>>fresh to stale. The moisture absorbed by the crumb causes the starch
>>granules to crystallize, hardening the bread. This is why the fridge
>>is a bad place to store bread, even when it is well-wrapped, because
>>low temperatures speed up the starch crystallization process (although
>>freezing bread is fine because starch crystals don’t form at freezer
>>temperatures). It’s also why a brief visit to the oven can improve
>>stale bread, because the heat drives out some moisture and helps melt
>>the starch crystals."
>>https://kitchen-myths.com/
>
>Total nonsense... depends on storage duration and perssonal hygiene...
>a week in the fridge harms nothing, months in the fridge harms all
>foods. I store bread in a countertop bread box for a week and it
>stays very edible. The only time bread stored on ones countertop gets
>moldy in under a week is in a filthy kitchen. Some store blocks of
>cheese in their fridge for a week and it gets all moldy, soley because
>they handle cheese with unwashed crotch hands... it's amazing how many
>don't wash their hands after wiping because there's no restaurant sign
>in their shit house. Janet B, get yourself a surgeon's scrub brush
>and a bar of brown soap.

I will report your findings to the food scientists who study these
things. They know people like you exist. They may be interested on
your findings regarding diseased chicken parts