美国一家公司研发出一种新技术，可以将面包的保质期延长至60天。据悉，这种新技术是用一个复杂的微波阵列将面包中易导致发霉的孢子杀死，经过这样处理的面包保存60天也不会发霉，该技术也可用于蔬菜、水果等其它食物的保存。该公司表示，这一技术的推出可以明显减少各国的食物浪费，同时减少面包中各种添加剂的使用。不少面包生产厂商都对此技术产生兴趣，不过同时也担心将该技术用于生产可能会增加成本，降低利润空间；另外，也有人担忧顾客会否接纳这种保质期超长的面包。

An American company has developed a technique that it says can make bread stay mould-free for 60 days.

The bread is zapped in a sophisticated microwave array which kills the spores that cause the problem.

The company claims it could significantly reduce the amount of wasted bread - in the UK alone, almost a third of loaves purchased.

The technique can also be used with a wide range of foods including fresh turkey and many fruits and vegetables.

Food waste is a massive problem in most developed countries. In the US, figures released this year suggest that the average American family throws away 40% of the food they purchase - which adds up to $165bn (£102bn) annually.

Bread is a major culprit, with 32% of loaves purchased in the UK thrown out as waste when they could be eaten, according to figures from the Department for Environment, Food and Rural Affairs (Defra).

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