Rope and Mould Spoilage in Breadmaking – Risk Analysis

Microbial contamination of bread and bakery products shortens the shelf-life, and thus causes economic losses both in the baking industry and consumers. In addition, due to the production of mycotoxins by certain filamentous fungi, they are a risk factor for the health of consumers. The development of microorganisms, including mainly fungi and spore-forming bacteria, takes place at various stages of production, starting with grain harvested from the field, through processing, packaging, and storage. Contaminants are mainly secondary and come from the raw material and additives, from the production environment, air, packaging and humans. In this chapter the attention was paid to spore-forming bacteria and fungi – two main groups of microorganisms responsible for rope and “mouldy bread” defects in bakery products as well as mycotoxins contamination. Preventive measures regarding the maintenance of the proper quality of raw materials, hygiene and production method as well as the role of sourdough in inhibiting the growth of spoilage and pathogenic micorganisms are also included.