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While molds are the primary concern for plant and dairy spoilage, bacteria are the main agents of meat decomposition.

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It can be frustrating to spend a lot of money on cheese only for it to go stale or mouldy. but it there is a simple way to keep it fresh for longer using an item most people have in their kitchen.

Opening up the cupboard or fridge to grab something to eat, only to find that item is dotted with white, blue or grey mould. Can you eat around it? Or does it need to be chucked out straight away?