# The Speed of mould.

**URL:** <https://boards.straightdope.com/t/the-speed-of-mould/388701>\
**Category:** Factual Questions\
**Created:** [January 20, 2007, 12:25pm UTC](https://boards.straightdope.com/t/the-speed-of-mould/388701 "2007-01-20T12:25:47Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![essell](https://avatars.discourse-cdn.com/v4/letter/e/34f0e0/32.png) [@essell](https://boards.straightdope.com/u/essell)\
**Post date:** [January 20, 2007, 12:25pm UTC](https://boards.straightdope.com/t/the-speed-of-mould/388701/1 "2007-01-20T12:25:47Z")

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Inspired by [this](http://boards.straightdope.com/sdmb/showthread.php?t=404781) thread, I’ve been thinking, Why does food go mouldy so quickly?

Back in my youth, I didn’t clean the house as often as I do these days. And food would grow a little furry coat fairly often. I was astounded by the speed it managed to get going. Even food in a sealed tub would suffer this fate, it would just take a bit longer.

Are mould spores really everywhere like it seems? Or was it just a symptom of the environment?