MOLD SPOILAGE OF BREAD - THE PROBLEM AND SOME SOLUTIONS

被引:173
作者
LEGAN, JD
机构
[1] Flour Milling and Baking Research Association, Chorleywood, Rickmansworth
关键词
D O I
10.1016/0964-8305(93)90038-4
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
Bread is one of the most important staple foods in the world and can be spoiled by many moulds, of which Penicillium species are by far the most common. However, the dominant spoilage flora varies with the type of bread and the storage temperature. Mycotoxigenic moulds can be isolated from spoiled breads, and many mycotoxins have been produced in inoculated breads, but surveys of naturally mouldy breads have yielded only aflatoxins and ochratoxin A in a few samples. Thus, there is little evidence of a risk to public health from mould-spoiled breads; indeed, the absence of evidence of risk in industrialised countries shows that in practice the risk in these countries is very slight. Mould growth in bread can be reduced by a range of techniques including the following: attention to hygiene within the bakery to reduce the opportunities for mould spores to gain access to the product; pasteurisation of bread once packaged, which is practised for some sourdough breads; use of preservatives, the choice being mainly governed by legislation in individual countries; use of novel ingredients with mould-inhibiting properties. Each of these options is briefly discussed.
引用
收藏
页码:33 / 53
页数:21
相关论文
共 67 条
[1]  
ALMOHIZEA IS, 1987, CEREAL FOOD WORLD, V32, P610
[2]   THE PROTECTION OF SOME BAKED PRODUCTS AGAINST MOULDS BY CHEMICAL AND IRRADIATION TECHNIQUES [J].
AXFORD, DWE ;
OTTAWAY, FJH .
JOURNAL OF BIOCHEMICAL AND MICROBIOLOGICAL TECHNOLOGY AND ENGINEERING, 1959, 1 (01) :99-113
[3]  
BAUR J, 1991, IND CEREALES, V73, P39
[4]  
BOYLE CS, 1992, UK BAKERY PRODUCTS R
[5]  
BRUMMER JH, 1980, GETREIDE MEHL BROT, V34, P164
[6]  
BRUMMER JM, 1985, BROT BACKWAREN, V33, P26
[7]  
BRUN TA, 1989, LANCET, V2, P1453, DOI 10.1016/S0140-6736(89)92059-X
[8]  
BULLERMAN LB, 1973, CEREAL SCI TODAY, V18, P346
[9]  
Doerry W.T.A., 1985, AIB TECH B, VVII, P1
[10]  
Doores S., 1983, ANTIMICROBIALS FOODS, P75