Microorganisms Involved in Spoilage of Bread and Its Control Measures (original) (raw)
Related papers
Frontiers in Microbiology, 2021
Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0–128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preserv...
Foods
The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, dis...
IOSR JOURNAL, 2022
Bread is one of the most consumed staple foods in most countries and cultures. It is a good source of nutrient such as micronutrients and macronutrients that are essential for human health. This study was carried out to isolate and identify fungi that is associated with spoilage of bread sold in Anyigba metropolis. A total number of four (4) samples were randomly selected and analysed (Anyigba bread, Centenary bread, Yale bread and Ostrich bread). Identification of the fungal isolates was done macroscopically and microscopically. The physicochemical properties (moisture content and pH) and proximate properties (Ash content, crude fat, crude protein and carbohydrate content) of the bread samples were determined and recorded. The fungi isolated were Aspergillus flavus, Aspergillus fumigatus, Aspergillus Niger and Penicillium sp. Aspergillus niger had the highest frequency of occurrence while Penicillium sp. had the least level of occurrence. Therefore, the study recommended that measures as good hygiene in the bakeries and if necessary complementary post packaging heat treatments or modified atmosphere packaging is the best alternative.
Microbial Spoilage of Bakery Products and Its Control by Preservatives
International Journal of Pharmaceutical & Biological …, 2012
Spoiled food may be defined as a food that has been damaged or injured so as to make it undesirable for human consumption. Bakery products are an important part of a balanced diet and a wide variety of such products can be found on supermarket shelves. However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. While physical and chemical spoilage limits the shelf life of low and intermediate moisture bakery products, microbiological spoilage by bacteria, yeast and molds is the concern in high moisture products. Many industrially produced baked goods emerge from the baking process with a surface that is essentially sterile but post bake handling can quickly lead to fungal, microbial surface contamination as a result of exposure to airborne contaminants as well as equipment contact. This present review is focused on the microbial spoilage of bakery products and its control by preservatives. This review assesses the following topics: economical importance of bakery products, microbial spoilage of bakery products, physical factors affecting microbial growth, control of microbial growth in bakery products by using chemical preservatives and biopreservatives.
Bread Contamination with Fungus
2012
Mouldiness is one of the most common microbiological defects, found in bakery industry. It is estimated that approximately 1-5% of the bread production goes wrong due to fungi activity. Referring to bread, mold contamination determines not only changes in color, taste, but also loss of the food quality as a result of possible formation of mycotoxins. Mouldiness is caused by external contamination of bread after baking, because the existing spores in flour during a normal technological process don’t have any multiplication conditions, and during baking they are destroyed. Bread contamination with molds, may occur in the following steps: the transportation of bread; during cooling and storage; while cutting and packing (optional operation). Propagation of mold spores and contamination of bread can take place indirectly by air in the storage room (the air) or by direct contact with boxes, crates, hauling equipment etc. Among the molds that frequently contaminate bread during storage, t...
Characterization of moulds associated with spoilage of bread soldin Ilaro, Yewa-South, Nigeria
International Journal of Biological and Chemical Sciences
Bread is an important staple food; however, it is highly susceptible to microbial spoilage due to postproduction contamination and improper storage. This study aimed at determining moulds associated with bread spoilage and their hydrolytic activities. Fifteen (15) brands of bread were sampled and moulds that are responsible for their spoilage were isolated using spread plate technique. The isolates were identified on the basis of colonial and microscopic characteristics. Characterization of the moulds was on the basis of their hydrolytic activities. The mould counts of the bread ranged from 1.0 x 10 4 cfu/g to 7.7 x 10 6 cfu/g. The highest count was recorded in sample JB and the least count was in sample PB. The moulds associated with spoilage of the bread samples were; Aspergillus niger, Aspergillus flavus, Mucor sp., Rhizopus sp., and Penicillium sp. The predominant organism was Aspergillus niger. The moulds showed varying degrees of hydrolytic activities on milk, starch and olive oil agar media. On the basis of their hydrolytic activities, all the moulds played vital roles in the spoilage of bread. Bread, a ready-to-eat food could be a source of food-related illnesses due to moulds associated with its spoilage.
The Illustration Grow of Contaminant Fungi at White Bread Based on Temperature and Humidity
Jurnal Mitra Kesehatan, 2021
Introduction: Food is a basic need for every living creature. Bread is one of the processed foods that is consumed by many people as a staple food substitute for rice. The shelf life of white bread is usually not more than a week or even just three days. The appearance of bread that is not suitable for consumption is indicated by the appearance of discoloration on the bread due to being overgrown with fungus. The fungus that grows on white bread can produce mycotoxins during the storage process. Food poisoning can cause symptoms such as nausea, vomiting, and diarrhea. Method: The purpose of this study was to determine the average percentage of white bread covered with contaminant fungi based on temperature and humidity. The method used is descriptive. Results: The results showed that white bread overgrown with contaminant fungi by steaming and not steaming which was placed at room temperature grew faster than white bread placed at refrigerator temperature. At room temperature (27°C ...
Filamentous Fungi Associated with the Spoilage of Commercial Bread in Awka, Nigeria
Bread is an important staple food consumed in many cities of the world including Awka, Nigeria. Several fungi have been associated with its spoilage. These fungi have been reported to produce mycotoxins which have deleterious effects on human health. This study was aimed at identifying the fungi associated with the spoilage of commercial bread in Awka Nigeria with a view of creating more awareness on the dangers posed by the consumption of such fungal infested product. The fungi were isolated using the spread plate technique with sabouraud dextrose agar as the growth medium. The percentage moisture content as well as the PH of the samples were also determined. The fungal counts ranged between 1.2 x 103 cfu/ml and 4.3 x 103 cfu/ml. Chichi had the highest fungal count of 4.3 x 103 cfu/ml while Yale bread had the lowest count of 1.2 x 103 cfu/ml. The fungi were characterized and identified on the basis of their macroscopic and microscopic characteristics as Aspergillus spp, Rhizopus spp, Penicillium spp, Cladosporium spp and Mucor spp. Aspergillus spp occurred most frequently while Cladosporium spp had the lowest frequency of occurrence in the bread samples. The percentage moisture content ranges between 43.2 and 43.7, with Chichi bread having the highest percentage moisture content of 43.7 while Yale bread had the lowest percentage moisture content of 43.2. The PH of the samples ranged between 4.90 and 4.98. Chichi bread had the highest PH value of 4.90 while Yale bread had the lowest PH value of 4.98. The fungi isolated in this study are known to cause diseases of humans through their production of toxins. Their presence in significant number in bread is a public health risk, therefore adequate hygiene must be maintained during the baking, handling, storage and marketing of the product to minimize the entry and proliferation of the these organisms. The incorporation of food grade chemical preservatives is also recommended.