title: [The effect on mold formation when leaving the first slice in situ in white sliced bread].
abstract: BACKGROUND
  To study the effect on mold formation when leaving the first slice in situ in white sliced bread (WSB).
  
  
  METHODS
  We randomized 20 bags of WSB from a single production batch to either have the first slice removed or left in situ and compared mold formation and dryness on day ten. We removed two slices of bread from each bag daily and used blinded outcome assessors.
  
  
  RESULTS
  We found mold in seven vs. six bags in the groups (p = 1.00). Results on dryness were inconsistent. The study may have been underpowered.
  
  
  CONCLUSIONS
  Leaving the end slice in situ may not affect mold formation in WSB.
authors.affiliation: joakim_brinch_ @hotmail.com.
authors.forename: Joakim Holger Waage
authors.initials: JH
authors.lastname: Brinch
authors.forename: Gustav Gede
authors.initials: GG
authors.lastname: Nervil
authors.forename: Rune
authors.initials: R
authors.lastname: Sort
authors.forename: Jakob Louis Demant
authors.initials: JL
authors.lastname: Thomsen
mesh_terms: D001939:Bread / Q000382:microbiology*; D005658:Fungi / Q000254:growth & development*