Jump to content

  • Quick Navigation
Photo
- - - - -

Mould limits in Bread


  • You cannot start a new topic
  • Please log in to reply
2 replies to this topic

PROFFESSORFRINK

    Grade - Active

  • IFSQN Active
  • 10 posts
  • 0 thanks
1
Neutral

  • United Kingdom
    United Kingdom

Posted 13 December 2018 - 08:59 AM

Hi everyone,

Long time user of the forum first time poster.

 

I am looking to find out what the standard microbiological limits of mould are for bread products?

I have all the data already for pathogens in relation to levels of safety but cannot find any information on moulds. I have trawled through all the topics.

 

Thanks 



Lesley.Roberts

    Grade - MIFSQN

  • IFSQN Member
  • 165 posts
  • 77 thanks
34
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Female
  • Location:Manchester

Posted 13 December 2018 - 12:55 PM

As far as I am aware here are no legal standards for this as it's a quality not food safety issue:

 

These are the last figures I had when I worked in the bread industry:

 

 

Microbiological Testing Specification (start of life)

 

                                                      Target                Unacceptable                    Frequency

 

Bacillus spp                                 <10/g                     >100/g                             Survey

Yeasts & Moulds                        <100/g                  >1 x 103/g                        Survey

S.aureus                                        <20/g                      >100/g                          Survey

 

​However it does very much depend on your environment, formulation & declared product shelf life  because, unless you have a controlled atmosphere (most bakeries don't) you might give yourself unnecessarily strict standards.

​You could use micro testing to establish your standard but as bread is quite cheap & testing is quite expensive (and doesn't test the entire loaf) observation works best as a first pass.... so, take 100 packed loaves (or packs) from your line and retain half at room temperature ie. 20oC & half at 25oC (most customer's kitchens are warmer than 20oC so both incubation temperatures are required) and visually check daily, over 6 days for signs of mould development.  Mould development will start to be visually apparent from day 3 & by day 5/6 you can tell how many (%) are going to be affected at each temperature.  The exercise should be repeated at least 3 times (UK retailer standard).

In my experience although the standard is supposed to be "mould free" at end of life usually incidence is about 1%  - especially in summer where there are more atmospheric spores & growth proceeds at a faster rate.



Thanked by 1 Member:

Charles.C

    Grade - FIFSQN

  • IFSQN Moderator
  • 18,981 posts
  • 5284 thanks
1,256
Excellent

  • Earth
    Earth
  • Gender:Male
  • Interests:SF
    TV
    Movies

Posted 13 December 2018 - 01:39 PM

Hi everyone,

Long time user of the forum first time poster.

 

I am looking to find out what the standard microbiological limits of mould are for bread products?

I have all the data already for pathogens in relation to levels of safety but cannot find any information on moulds. I have trawled through all the topics.

 

Thanks 

 

2 choices from google -

 

Attached File  Welsh Bread specs.pdf   86.02KB   39 downloads

Attached File  GSO micro specs inc. bread.pdf   750.39KB   42 downloads


Kind Regards,

 

Charles.C





0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users