Identification of postbaking mold contamination through onsite monitoring of baking factory environment: A case study of bakery company in Taiwan

Abstract

Food spoilage due to postbaking mold contamination is a major concern in the bakery industry. This study investigated how postbaking mold contamination occurs by conducting onsite inspections through a case study of bakery company in Taiwan. Basic information about the company hygiene management was obtained through interviews, and data on air and food contact surface (FCS) contamination by mold during the bread baking process were collected through onsite sampling. Furthermore, the temperature and humidity of the factory environment and changes in product water activity were also monitored. Total 11 types FCS with 396 plates and airborne sampling 540 plates in total were collected. This study revealed that baking and packaging gloves constituted the FCS with the highest postbaking mold contamination, and the highest air mold contamination occurred in the slicing/packaging room. Moreover, the mold contamination levels in air and the FCS in the same rooms or in different rooms were also correlated, indicating possible cross-contamination between air and the FCS. Overall, the obtained data indicated that comprehensive environmental monitoring is necessary for reducing the prevalence and growth of mold and involves monitoring FCSs and the air quality, temperature, and humidity of the baking environment. Such data can help identify the key control points and to redesign strategies to minimize bread molding.