Page 64 - FoodFocusThailand No.201 December 2022

STRONG QC&QA

process, packing process, transportation, and storage. It was reported that air
in the production area is a primary contamination source of mold spores. These เอกสารอ้างอิง / References
mold spores can also be found in flour, old bread deposits, or contaminated in สำำ�นัักคุุณภ�พและคุว�มปลอดภัยอ�ห�ร
the air conditioning system of the production and storage areas. กรมวิทย�ศ�สำตร์ก�รแพทย์ กระทรวงสำ�ธ�รณสำุข.
2560. เกณฑ์์คุุณภ�พท�งจุุลชีีววิทย�ของอ�ห�ร
Yeast cause spoilage of bakery products with high and intermediate moisture และภ�ชีนัะสำัมผััสำอ�ห�ร ฉบัับัที� 3 (พ.ศ. 2560),
content with 2 characteristics of spoilage as follows: (1) A visible growth of yeasts นันัทบัุรี, หนั้� 5.
appeared as white, cream, or pink patches on the surface of bakery products. Bailey, C. and Von Holy, A. 1993. Bacillus spore
This kind of spoilage is usually observed in products with high moisture content contamination associated with commercial
and short shelf life, and (2) Fermentative spoilage caused by the yeast bread manufacture. Food Microbiology. 10.
fermentation resulting in various changes such as alcoholic, esteric, or other 287-294.Carlin, F. 2011. Origin of bacterial
odors, gas bubbles observed in jam or fondant or swollen of flexible packaging. spores contaminating foods. Food
The fermentative spoilage is more frequent in products with lower water activity Microbiology. 28, 177-182.
and longer shelf-life, such as fruit cake and Christmas pudding. Garcia, M.V., Bernardi, A.O. and Copetti, M.V.
The important spoilage yeasts in bakery products are Trichosporon, 2019. The fungal problem in bread
Saccharomyces, Pichia, Zygosaccharomyces. The spoilage of bread with a production: Insights of causes, consequences,
characteristic of white chalk scattered on the surface of bread is caused by and control methods. Current Opinion in Food
Wickerhamomyces anomalus, Hyphopichia burtonii, Saccharomycopsis Science. 29: 1-6.
fibuligera, and Zygosaccharomyces bailii. Zygosaccharomyces rouxii is the Giannone, V., Pitino, I., Pecorino, B., Todaro, A.,
osmotolerant yeast that causes spoilage in high sugar coating and filling products. Spina, A., Lauro, M.R., Tomaselli, F. and
An unclean utensil and machines in contact with the bakery products after baking Restuccia, C. 2016. Effects of innovative and
process such as a slicing machine and flour dust can be sources yeast conventional sanitizing treatments on the
contamination in the products. reduction of Saccharomycopsis fibuligera
defects on industrial durum wheat bread.
Bacteria Spores in the genus Bacillus are highly heat resistant. They can International Journal of Food Microbiology.
survive inside the bread loaf upon baking, and subsequently germinate and 235, 71-76.
proliferate during cooling. Bacillus subtilis, Bacillus licheniformis, Bacillus pumilus, Legan, J.D. and Voysey, P.A. 1991. Yeast spoilage
Bacillus amyloliquefaciens, Bacillus sonorensis, Cytobacillus firmus, Niallia of bakery products and ingredients. Journal of
circulans, Paenibacillus polymyxa, and Priestia megaterium are main bacteria Applied Bacteriology. 70: 361-371.
in the spoilage characteristic of bread called the rope spoilage. The characteristics Pacher, N., Burtscher, J., Johler, S., Etter, D.,
of rope bread spoilage include sticky, web-like strands and stringy bread crumb Bender, D., Fieseler, L., and Domig, K.J. 2022.
upon pulling apart, slime formation, and an unpleasant odor resembling rotten Ropiness in bread – A re-emerging spoilage
melon or pineapple. This unpleasant aroma is caused by releasing the volatile phenomenon. Foods. 11: 3021.
compounds, including diacetyl, acetoin, acetaldehyde, and isovaleraldehyde. Patil, V.S. and Kukade, P.D. 2020. Fungal spoilage
The spoilage in bread is usually found in the product with high moisture content of bakery products and its control measures.
during the warm weather, as in the summer, which supports bacterial growth. World Journal of Pharmaceutical and Medical
Bacillus can be detected in many ingredients, such as flour, that might contaminate Research. 6(1): 167-181.
with bacterial spores exceeding 10 spores/g. Bacterial spores can also be found Saddozai, A.A. and Khalil, S. 2009. Microbiological
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on the equipment and the processing environment. Furthermore, the bakery’s status of bakery products available in
yeast is another source of spoilage bacteria. It was reported that high Bacillus Islamabad. Pakistan Journal of Agricultural
spp. spore counts of 5.15 log spores/g. are detected. Research. 22(1-2): 93-96.
San, H., Laorenza, Y., Bezadfar, E., Sonchaeng, U.,
The microbiological criteria of bakery products Wadaugsorn, K., Sodsai, J., Kaewpetch, T.,
1.The microbiological criteria of bakery products according to the guidelines Promhuad, K., Srisa, A., Wongphan, P.,
set by the Department of Medical Sciences, Ministry of Public Health entitled Harnkarnsujarit, N. 2022. Functional polymer
the microbiological criteria of foods and food contact utensil Issue 3 (B.E. 2560) and packaging technology for bakery products.
of (1) Bakery products without filling or add filling or other ingredients before Polymers. 14, 3793.
baking and (2) Bakery products that add filling or other ingredients after baking. Saranraj, P. and Geetha, M. 2012. Microbial spoilage
2. In accordance with the World Health Organization (WHO) microbiological of bakery products and its control by
guideline (1994), the maximum permissible limits for microorganisms in baked preservatives. International Journal of
products, including cake, bread, and biscuits, are as follows: Pharmaceutical & Biological Archives. 3(1):
• Total plate count: 2 x 10 CFU/g. 38-48.
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• Coliform bacteria: <200 MPN/g. Smith, J.P., Daifas D.P., El-Khoury, W., Koukoutsis,
• Escherichia coli: Absence J., El-Khoury, A. 2004. Shelf life and safety
• Yeast and mold: <1.0 x 10 CFU/g. concerns of bakery products – A review. Critical
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WHO, 1994. Guideline value for food and drinking
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water, World Health Organization, Geneva,
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