Tackling Mould And Bacterial Infestation In Bakeries

Mould in baked products is one of the facets in which food safety is being compromised.

- Rudolf Stratker

 Mould consists of multi-cell microorganisms (in contrast to most single-cell bacteria). It multiplies through the formation of spores.

Mould and its spores are everywhere in the environment: in the air, on living and non-living materials, and therefore also on food. Mould is a fungus, which is widespread throughout nature. Contamination with mould spores can take place through raw materials, room air, machinery and tools, as well as through personnel.

The Menace of Mould

Some types of mould can settle on food, which can lead to its spoilage. Individual types of mould prefer different nutrient substrates. Generally, only a few types of mould are characteristic of the spoilage of a specific group of foodstuff. . Other types of mould are used specifically for the purpose of enhancement, e.g. in the production of cheese.

Infestation of foodstuff occurs through direct contact or through spores present in the air. Mould infestation is initially only visible under a microscope. First of all, the spores germinate on a suitable (damp) breeding ground (e.g. bakery products) and develop a widespread, invisible mesh of threads (Myzel) in this product. It is only later that visible tube-like structures form on the surface – the spore carriers (mould layer), on the ends of which new spores are formed.

Mould infestation can cause my allergies in skin, and respiratory tracts as a result of breathing in spores. It can also cause acute and chronic mycotoxicosis. Some types of mould can form poisons (mycotoxins). A lot of mycotoxins are dangerous and damaging to health. The extremely poisonous aflatoxins are particularly notorious.