Microbial Spoilage of Bakery Products and Its Control by Chemical Preservatives

Jump To References Section

Authors

  • Sunanda Kumari
     ,IN
  • Mamta Kumari
     ,IN
  • Anita Kumari Goswami
     ,IN

Keywords:

Bakery products, Microbial spoilage, Bacteria, Fungi and Preservatives

Abstract

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, and control of microbial growth in bakery products by using chemical preservatives.

Downloads

Published

2021-06-04

How to Cite

Kumari, S., Kumari, M., & Goswami, A. K. (2021). Microbial Spoilage of Bakery Products and Its Control by Chemical Preservatives. Journal of Indian Dietetics Association, 43(2), 37–43. Retrieved from https://informaticsjournals.co.in/index.php/jida/article/view/27866

Issue

Volume 43, Issue 2, December 2020

Section

Articles

 

References

l.Kent, N.L. 1983. Technology of cereals. Third Edition. Pergamon Press, Oxford.

Sofos J. N and F. Busta. 1991. Antimicrobial activity of sorbate. Journal of Food Protection, 44:614-621.

Rachel Needham, James William, James W illiam s, Nikki, Beales, Phil Voysey, NareshMagan. 2004. Early detection and differentiation of spoilage of bakery products. Sensors and Actuators B106:20-23.

Smith, J.P. 1993. Bakery products. In: Principles and Application of Modified Atmosphere Packaging of Food (ed. R. T. Parry). Blackie Academic and Professional, Glasgow, UK. pp. 134-169.

Rosenkvist, H. and Hansen, A. 1995. Contamination profiles and characterization of Bacillus species in wheat bread and raw materials for bread production. International Journal of Food Microbiology, 26:353-363.

Voysey, P.A and Hammond, J.C., 1993. Reduced additive bread-making tech. In: Smith. J. (Ed). Tech, of reduced, additive foods. Blackie, Academic and professional, London, pp. 80-94.

Bailey, C.P. and Holy, A.V. 1993. Bacillus spore contam ination associated w ith commercial bread manufacture. Food Microbiology, 10:287-294.

Seiler, D.A.L. 2000. Modified atmosphere packaging of bakery products. In: Controlled/ Modified Atmosphere/Vacuum Packaging of Foods (ed A.L. Brody). Trumbull. CT: Food and Nutrition Press, pp. 119-133.

Legan, J.D. and Voysey, P.A. 1981. Yeast spoilage of bakery products and ingredients. Journal of Applied Bacteriology, 70:361-371.

Malkki, Y. and Rauha, O. 2000. Mould inhibition by aerosols. Baker's Digest., 52:4750.

Hickey, C.S. 1998. Sorbate spray application for protecting yeast-raised bakery products. Baker's Digest, 54:4-7.

Marin, S. Guynot, M.E. Sanchis, V. Arbones, J. and Ramos, A.J. 2003. Aspergillusflavus, Aspergillusniger and Penicilliumcoryophilum spoilage

Guynot, M.E. Ramos, A.J. Sanchis V. and M arin, S. 2004. Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.55.5). International Journal of Food Microbiology, 101:161-168.

Gorton, L.A. 1999. Sorbate solution triples bread'sshelf life. Baking Industry, 144:20-21.

Ray, L. and Bullerman, L.B. 2001. Preventing growth of potentially toxic molds using antifungal agents. Journal of Food Protection, 45:953-963.

Sofos J. N. and Busta, F. 1991. Antimicrobial activity of sorbate. Journal of Food Protection, 44:614-621.

Doores, S. 1993. Organic acids. In: Antimicrobials in Foods (eh. P. M. Davidson und A. L. Branen). Marcel Dekker, Inc., New York pp. 117-119.

Marin, S. Guynot, M.E. Sanchis, V. Arbones, J. and Ramos, A.J. 2002. Aspergillusflavus, Aspergillusniger and Penicilliumcoryophilum spoilage prevention of bakery products by means of weak-acid preservatives. Journal of Food Science, 64:2271.