Microbial characterization of discarded breads

Abstract

Bread is one of the most wasted products in distribution systems and in households. To consider reusing it, the presence of microorganisms must be taken into account. In this study, the microbial load of crumb and crust of four kinds of bread, sold in two different types of establishments, has been compared separately. Counts of Bacillus spp, sulphite reducing bacteria, coliforms, E. coli, Salmonella spp, lactic acid bacteria, Aerobic plate count, molds, and yeasts were determined. The microorganisms found were identified. The microbial load of discarded breads was similar to that of cereal flours found in other studies. In general, a greater presence of bacteria in breads from small stores than in those from supermarkets has been found. Some of the least sold breads in small bakeries, such as wholemeal or candeal, presented a higher microbial load. Although their quantity or type are not a concern for people's health, good practices must be implemented to reduce health risks in products made from discarded bread.