People all seem so concerned with a genetically modified virus escaping into the general populous.
But, what if some crazy scientist were to play around with the humble mould spore?
What if, say, someone were to reduce the time it takes for a spore to colonise and digest an item of food that’s been left exposed to air? Imagine that it only takes about an hour for food to go from being fresh, to being covered in blue and green.
That would mean that you’d have about fifteen minutes to eat your freshly made sandwich.
Putting things in the fridge would help a bit, but you’d be lucky if that leftover spaghetti bolognese from dinner made it through the night.
How would you get food home from the supermarket before it spoiled? For that matter, how would the big supermarket chains get food into their branches before it became a fungal orgy?
Would the economy collapse? I suppose that food would have to be distributed in dehydrated form, as foodstuffs with a low water content (such as honey) never go off.
Look on the bright side though, at least cheese will mature quickly.
Is it wrong that this discussion is actually making me feel hungry?
