Microbiological requirements of bakery products

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

Hi Poulami,

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

I hope this helps.

Best regards,

Kit

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

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:

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

Beatlevi