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Microbiological requirements of bakery products


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#1 FS consultant

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Posted 27 January 2014 - 11:17 AM

Hi all,

 

Can anyone please help me with the microbiological requirements of bakery products like bread, pastry, savouries, doughnuts, etc.

 

I had thought of Total bacterial count and yeast and mold and coliform (due to manual handling after production).

 

I cannot find the acceptable limits of these parameters. Also, is any other pathogen of concern in bakery products?

 

Regards

Poulami



#2 kitmguinto

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Posted 27 January 2014 - 01:24 PM

Hi Poulami,

 

How about Staphylococcus aureus, and Coliforms? Since the products would be manually handled.

 

I hope this helps.

Best regards,

 

Kit



#3 Ferdi1982

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Posted 30 January 2014 - 01:08 PM

Hi Poulami,

 

If you're looking for shelf-life extension or simply reduction of total microflora in bakery products you can refer to me, my e-mail address is xxxxxxxxxxx

 

Best regards

Ferdinando


Edited by Charles.C, 30 January 2014 - 02:19 PM.
email address removed


#4 Charles.C

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Posted 30 January 2014 - 02:22 PM

Hi all,

 

Can anyone please help me with the microbiological requirements of bakery products like bread, pastry, savouries, doughnuts, etc.

 

I had thought of Total bacterial count and yeast and mold and coliform (due to manual handling after production).

 

I cannot find the acceptable limits of these parameters. Also, is any other pathogen of concern in bakery products?

 

Regards

Poulami

Dear Poulami,

 

you might consider a search for "baking", "bakery" or "baked". There are several quite extensive threads on this topic.

 

Rgds / Charles.C

 

PS - try the link in this post -

 

http://www.ifsqn.com...ice/#entry63779

 

all listed items / limits are possible depending on yr fillings etc.

 

PPS - and the post following above one also. :smile:


Kind Regards,

 

Charles.C


#5 beatlevi

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Posted 03 February 2014 - 08:43 PM

Hi, here's some standards I have found somewhere in forums

 

 

Beatlevi

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