RT info:eu-repo/semantics/article
T1 Microbial characterization of discarded breads
A1 Caro Canales, Irma
A1 Portales Pino, Sara
A1 Gómez Pallarés, Manuel
K1 Microbiology
K1 Surplus
K1 Microbiología
K1 Superávit
K1 2414 Microbiología
AB 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.
PB Elsevier
SN 0023-6438
YR 2023
FD 2023
LK https://uvadoc.uva.es/handle/10324/58444
UL https://uvadoc.uva.es/handle/10324/58444
LA eng
NO LWT Volume 173, 2023, 114291
NO Producción Científica
DS UVaDOC
RD 25-abr-2024