Refrigeration slows down the process of spoilage. This refers to the fact that food deteriorates where its quality is reduced or not edible any longer. Bread is a perishable food. Bread is made of flour which comes from wheat. Once harvested and processed, it can be spoiled by such organisms as bacteria, mold, yeast as well as by enzymes. Bacteria causes the food to become unpleasant tasting and sometimes, their wastes can be harmful. Refrigeration increases shelf life of foods although at some point, it will still spoil. It slows down the growth of bacteria as well as molds. Bread mold can cause bread to become unpalatable. However, at cooler temperatures, it growth is slowed down. Bread mold in the genus Rhizopus takes nutrients from the bread and damages the surface of bread. It will release spores that can spread to the other foods in the area. These spores grow rapidly between 15-30 degrees Celsius. Refrigeration increases shelf life of bread by slowing down the spread of mold.