Microbial characterization of discarded breads
نویسندگان
چکیده
Bread is one of the most wasted products in distribution systems and households. To consider reusing it, presence microorganisms must be taken into account. In this study, microbial load crumb crust four kinds bread, sold two different types establishments, has been compared separately. Counts Bacillus spp, sulphite reducing bacteria, coliforms, E. coli, Salmonella lactic acid Aerobic plate count, molds, yeasts were determined. The found identified. discarded breads was similar to that cereal flours other studies. general, a greater bacteria from small stores than those supermarkets found. Some least bakeries, such as wholemeal or candeal, presented higher load. Although their quantity type are not concern for people's health, good practices implemented reduce health risks made bread.
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ژورنال
عنوان ژورنال: Lebensmittel-Wissenschaft & Technologie
سال: 2023
ISSN: ['1096-1127', '0023-6438']
DOI: https://doi.org/10.1016/j.lwt.2022.114291