The fungal problem in bread production: insights of causes, consequences, and control methods

Garcia, Marcelo Valle; Bernardi, Angélica Olivier; Copetti, Marina Venturini

doi:10.1016/j.cofs.2019.06.010

Cited by 47 publications

(38 citation statements)

References 31 publications

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“…As spores are commonly considered to be inactivated during the baking process [ 10 ], contamination generally arises from the surrounding air, machines, workers (production and sale), the consumer or the storage environment [ 9 , 11 , 12 ]. Such contaminations lead to fungal growth, which can result in undesired changes causing consumer rejection due to the development of mycelium or the accumulation of mycotoxins in the bread matrix, which can cause adverse health outcomes involving carcinogenic or genetically harmful effects [ 13 ]. Commonly detected fungi, molds and bacteria include Penicillium spp., Aspergillus spp., Bacillus spp.…”

Section: Introductionmentioning

confidence: 99%

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Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

Alpers

Kerpes

Frioli

et al. 2021

Foods

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The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves.

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Section: Introductionmentioning

confidence: 99%

“…predominate under moderate climate conditions [ 9 ]. A review of common bread spoilage fungi is available [ 13 ]. In order to avoid preventable food waste, several preservation methods are commonly involved in production, handling and storage processes.…”

Section: Introductionmentioning

confidence: 99%

Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

Alpers

Kerpes

Frioli

et al. 2021

Foods

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“…Bakery products are intermediate moisture foods (approx. 0.95 a w ; pH 5.0–6.0) and are thus prone to mold spoilage without the addition of control strategies, such as food-grade preservatives, modified atmosphere packaging, and storage, and the use of humectants ( Magan and Aldred, 2006 ; Pitt and Hocking, 2009 ; Dagnas and Membré, 2013 ; Rodríguez et al, 2016 ; Garcia et al, 2019a ). These are combined to develop effective shelf life for products that are stored under ambient conditions (e.g., bread products, cakes).…”

Section: Introductionmentioning

confidence: 99%

“…The genera Penicillium ( Penicillium roqueforti , Penicillium brevicompactum , and Penicillium chrysogenum ), Wallemia , some Aspergillus glaucus group (formerly Eurotium ), and other common molds, including Chrysonilia sitophila , Rhizopus sp., Mucor sp., Hyphopichia burtonii (chalky mold), and Paecilomyces variotii , are amongst the species that most commonly have been shown to be involved in spoilage of bread ( Pitt and Hocking, 2009 ; Alcano et al, 2016 ; dos Santos et al, 2016 ; Garcia et al, 2019 ). During the bread-making process, most of these are usually controlled using chemical preservatives, predominantly based on organic acids and their salts and include sorbate, benzoate, and propionate ( Gioia et al, 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System

et al. 2021

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Bread and intermediate moisture bakery products are mainly spoiled by yeasts and filamentous fungi. The inoculum load and preservation system used determines their shelf life. To extend the shelf life of such commodities, the use of chemical preservatives is the most common way to try and control the initiation of mold spoilage of bread. This study has utilized a rapid turbidimetric assay system (Bioscreen C) to examine the temporal efficacy of calcium propionate (CP) and potassium sorbate (PS) for controlling the growth of important bread spoilage fungi. The objectives were to compare the temporal growth of strains of three important spoilage fungi Hyphopichia burtonii (HB17), Paecilomyces variotii (PV11), and Penicillium roqueforti (PR06) isolated from visibly molded bread to (a) different concentrations of CP and PS (0–128 mM), (b) temperatures (25°C, 30°C), (c) water activity (aw; 0.95, 0.97), and (d) pH (5.0, 5.5). All three abiotic factors, pH, aw, and temperature, and preservative concentrations influenced the relative growth of the species examined. In general, PS was more effective than CP in inhibiting the growth of the strains of these three species. In addition, the Time to Detection (TTD) for the efficacy of the preservatives under the interacting abiotic factors was compared. The strain of Paecilomyces variotii (PV10) was the most tolerant to the preservatives, with the shortest TTD values for both preservatives. P. roqueforti was the most sensitive with the longest TTD values under all conditions examined. These results are discussed in the context of the evolution of resistance to food-grade preservatives by such spoilage fungi in bakery products.

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“…Contamination occurs predominantly after baking, by fungal spores from the environment that settle on food [ 2 ]. The genera Penicillium and Aspergillus are the most common fungi responsible for the deterioration of bread [ 3 ].…”

Section: Introductionmentioning

confidence: 99%

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

Torrijos

Nazareth

Quiles

et al. 2021

Foods

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In this study, the antifungal activity of white mustard bran (MB), a by-product of mustard (Sinapis alba) milling, and white mustard seed flour (MF) was tested against mycotoxigenic fungi in the agar diffusion method. The results obtained were posteriorly confirmed in a quantitative test, determining the minimum concentration of extract that inhibits the fungal growth (MIC) and the minimum concentration with fungicidal activity (MFC). Since MF demonstrated no antifungal activity, the MB was stored under different temperature conditions and storage time to determine its antifungal stability. Finally, an in situ assay was carried out, applying the MB as a natural ingredient into the dough to avoid P. commune CECT 20767 growth and increase the bread shelf life. The results demonstrated that the antifungal activity of MB was dose-dependent. The higher assayed dose of MB (10 g/kg) reduced the fungal population in 4.20 Log CFU/g regarding the control group. Moreover, the shelf life was extended four days compared to the control, equaling its effectiveness with the synthetic preservative sodium propionate (E-281). Therefore, MB could be an alternative to chemical additives in bread formulations since it satisfies consumer requirements. Also, the formulation of bread with MB valorizes this by-product generated during mustard seed milling, thereby helping the industry move forward sustainably by reducing environmental impact.

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The fungal problem in bread production: insights of causes, consequences, and control methods

Cited by 47 publications

References 31 publications

Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

Comparative Growth Inhibition of Bread Spoilage Fungi by Different Preservative Concentrations Using a Rapid Turbidimetric Assay System

Application of White Mustard Bran and Flour on Bread as Natural Preservative Agents

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