99D-27 |
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S. AL-ZENKI1, H. Alomirah1, and J. Al-Otaibi. (1) Biotechnology Dept., Kuwiat Institute for Scientific Research, PO Box 24885, Safat, 13109, Kuwait Bakery products are perishable food commodities subject to physical, chemical and microbiological deterioration, rendering them unacceptable for human consumption. Several factors influence product quality and safety: initial contamination of raw ingredients and post-baking contamination from sources like bakery environment, processing equipment and handling, posing a challenge to the bakery industry. Objectives are to assess safety of overall national bakery operations, considered the biggest local industry, as typical case study for bakery industry. 315 samples were collected from raw ingredients, finished bakery products, equipment surface swabs, workers' gloves, water used in processing lines and air. Microbiological analyses included aerobic plate count (APC), aerobic sporeformers, coliforms, fecal Streptococcus, yeast and molds, Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus and detection of Salmonella spp. Aflatoxin and ochratoxin were determined by HPLC. Results showed bacterial counts of raw ingredients and finished bakery products, ranging from below detection limits to 3.7 log CFU/g. Pathogens were not detected in raw ingredients or finished bakery products analyzed. All raw ingredients and finished products tested were within allowable limits of total aflatoxin and ochratoxin in cereals and their products (i.e., <4 ppb). All equipment surfaces showed low bacterial counts before/after cleaning (<2 log CFU/cm2). Pathogens were not detected on equipment surfaces before/after cleaning. Analysis of gloves showed APC ranging from 1.0-3.51 log CFU/glove. Coliforms or Staphylococcus aureus were not detected in gloves analyzed nor in water samples. Air samples collected from different sites in the plant also showed relatively low counts for mean airborne APC counts (1.45-1.97 log CFU/cm3) and mean airborne counts for yeast and mold (1.15-1.37 log CFU/cm3). Results provide vital information for development and implementation of HACCP programs for Kuwaiti bakeries.
Session 99D, Food Microbiology: General
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