Impact of Storing Condition on Staling and Microbial Spoilage Behavior of Bread and Their Contribution to Prevent Food Waste

Abstract

The high loss rate of bread is generally known to contribute to the alarmingly high numbers in worldwide food waste. Correct storage techniques are believed to enable the reduction of preventable food waste. Therefore, the influence of storage parameters on staling and spoilage behavior of German bread within the limits of common household methods was investigated in this study. The aim was to generate reliable data for staling and spoilage using different storage methods (PE-layered microperforated paper bag, plastic bag, and fridge and bread box) to bridge the gap between consumer’s needs and scientific research questions. Everyday routines of life, such as visual inspection, were compared with microbiological techniques and were found to represent an adequate tool for microbial safety control. Visually undetectable fungal growth has not been found to result in the production of mycotoxins (fumonisins B1 and B2 and ochratoxin A) in quantifiable or harmful concentrations. Thus, disgust should prevent any foodborne health risks as the visual appearance should lead to avoiding the consumption of spoiled food before mycotoxins are produced in amounts causing adverse health effects within the limits of this experimental setup. Additionally, the storage temperature especially was found to influence the kinetics of staling processes, as a reduction accelerated the staling process. Further, crumb moisture loss was found to contradict a long shelf life but, on the other hand, an elevated humidity was shown to provoke excessive microbial growth and should therefore be observed when designing suitable storage methods. Further, the correct choice of the bread type stored and a good sanitary practice represent simply accessible ways to prolong the storage period of bread loaves.

Effect of Storage Conditions on the Microbial and Proximate Composition of Bread Made From Wheat Flour and White Flour

“…No growth count of coliform was observed during the monitored storage period. This is similar to the report by Alpers et al, (2021) in which there was no coliform present in the microbial analysis of bread.…”

“…The reduced count of heterotrophic bacterial in refrigerated samples may be as a result of reduction in the amount of water activities thus, increase in their shelf-life of bread can be attained at refrigeration temperature. Moisture is a very important facture in the keeping the quality of bread and higher moisture content may therefore reduce the shelflife in bread [12]. No growth count of coliform was observed during the monitored storage period.…”

Knowledge and Behavioral Habits to Reduce Mycotoxin Dietary Exposure at Household Level in a Cohort of German University Students

“…Products in such as conditions seem to be further processed or consumed without any health concern [63]. Bread stored under household conditions may evidence quantifiable fungal growth (e.g., day two) even before it is perceived visually [64]. In these studies, the authors did not find positive samples for the mycotoxins ochratoxin A and fumonisins.…”

Performance of wild Saccharomyces and Non‐Saccharomyces yeasts as starter cultures in dough fermentation and bread making

“…Excess humidity combined with other factors, such as temperature, can accelerate food deterioration by microbiological activity. Besides, it may affect bread texture, as loss of crunchiness of the crust, increase of hardness and tendency to crumble, and change aroma and taste (Esteller & Lannes, 2005; Pimentel et al ., 2011; Alpers et al ., 2021).…”