Mould spoilage of bread: the problem and some solutions

Al-Mohizea, 1987, Microbiological studies on two common types of bread in Saudi Arabia, Cereal Foods World, 32, 610

Anon, 1962, Preservatives in Food Regulations 1962

Anon, 1984, Bread and Flour Regulations 1984

Anon, 1989, Preservatives in Food Regulations 1989

Anon, 1992, Household consumption and expenditure on cereal-based foods 1990, Home Grown Cereals Authority Weekly Digest, 18, 2

Axford, 1959, The protection of some baked products against moulds by chemical and irradiation techniques, Journal of Biochemical and Microbiological Technology and Engineering, 1, 99, 10.1002/jbmte.390010109

Baur, 1991, La Boulangerie en Europe, Industries des Céréales, 73, 39

Boyle, 1992

Brummer, 1985, Massnahmen zur Schimmelbekämpfung bei Brot. VII. Mitt.: Mikrowellenbehandlung bei Brot, Brot und Backwaren, 33, 26

Brummer, 1980, Massnahmen zur Schimmelbekämpfung bei Brot. 2. Mitt.: Atmosphärenaustausch mit Kohlendioxid, Getreide Mehl und Brot, 34, 164

Brun, 1989, Cirrhosis of the liver and mouldy bread, The Lancet, II, 1453, 10.1016/S0140-6736(89)92059-X

Bullerman, 1973, Mycotoxin producing potential of molds isolated from flour and bread, Cereal Science Today, 18, 346

Doerry, 1985, Packaging bakery foods in controlled atmospheres, American Institute of Baking Research Department Technical Bulletin, VII, 1

Doores, 1983, Organic acids, 75

Duxbury, 1986, Raisins inhibit bread moulds, humectancy extends freshness, Food Processing, 110

Eyles, 1989, The microbiological status of Australian flour and the effects of milling procedures on the microflora of wheat and flor, Food Australia, 41, 704

Geiges, 1981, Konservieren von Brot mit Äthylakohol. 2. Mitt.: Grundlagen zur Brotkonservierung mit Äthylakohol, Getreide Mehl und Brot, 35, 263

Gemeinhard, 1977, Zum Vorkommen von Schimmelpilzen in Backereistauben, Zentralblatt für Bakterologie Parasitenkunde, Infektionskrankheiten und Hygiene, Abt II, 132, 44

Glabe, 1950, A discussion of the characteristics of sodium diacetate as a mold and rope inhibitor, Transactions of the American Association of Cereal Chemists, 8, 53

Gorton, 1979, Sorbate solution triples bread's shelf life, Baking Industry, 146, 20

Hanssen, 1973, Control of aflatoxins in the food industry, Pure and Applied Chemistry, 35, 239, 10.1351/pac197335030239

Hartog, 1984, Mycological studies on Dutch rye bread, 241

Ingram, 1956, The preservative action of acid substances in food, Chemistry and Industry, 1154

Kent, 1983, Technology of Cereals, 121

Killian, 1983, Potassium sorbate spray eliminates returns due to mold, Baking Industry, 150, 54

Knight, 1961, Effect of the bread-baking process on destruction of certain mould spores, Journal of the Science of Food and Agriculture, 10, 653, 10.1002/jsfa.2740121001

Knorr, 1985, Effect of carbon dioxide modified atmosphere on the compressibility of stored baked goods, Journal of Food Science, 50, 1172, 10.1111/j.1365-2621.1985.tb13037.x

Labuza, 1987, Food research, Cereal Foods World, 32, 276

Lagrange, 1988, Shelf-life extension of food products containing raisins and raisin products, Cereal Foods World, 33, 211

Legan, 1991, Yeast spoilage of bakery products and ingredients, Journal of Applied Bacteriology, 70, 361, 10.1111/j.1365-2672.1991.tb02950.x

Lueck, 1980, Antimicrobial Food Additives, 167

Manchon, 1978, Conservation des produits de boulangerie et de patisserie sous atmosphère controlée, Annales de la Nutrition et de l'Alimentation, 32, 533

Mislivec, 1979, Mycological survey of selected health foods, Applied and Environmental Microbiology, 37, 567, 10.1128/AEM.37.3.567-571.1979

Nemensky, 1978, Dried cultured wheat flour is natural mould inhibitor, Baking Industry, 145, 16

Ooraikul, 1987, Air quality in some Alberta bakeries, Canadian Institute of Food Science and Technology Journal, 20, 387, 10.1016/S0315-5463(87)71337-6

Osborne, 1980, The occurrence of ochratoxin A in mouldy bread and flour, Food and Cosmetics Toxicology, 18, 615, 10.1016/S0015-6264(80)80009-5

Paramasivan, 1986, Sources of fungal contamination of bread, Journal of Food Science and Technology, 23, 135

Patterson, 1983, Production of the mycotoxins citrinin and ochratoxin A in bakery products, 47

Plemons, 1976

Poisson, 1975, La microflore des farines, La Meunière Française, 10

Powers, 1990, Efficacy of an oxygen scavenger to modify the atmosphere and prevent mold growth on meal, ready-to-eat pouched bread, Journal of Food Protection, 53, 767, 10.4315/0362-028X-53.9.767

Reiss, 1977, Mycotoxins in foodstuffs. X. Production of citrinin by Penicillium chrysogenum in bread, Food and Cosmetics Toxicology, 15, 303, 10.1016/S0015-6264(77)80201-0

Reiss, 1981, Studies on the ability of mycotoxins to diffuse in bread. XV Mycotoxins in foodstuffs, European Journal of Applied Microbiology and Biotechnology, 12, 239, 10.1007/BF00499495

Reiss, 1982, Comparison of the ability of three Aspergillus strains to from aflatoxins on bakery products and on nutrient agar, Mycopathologia, 77, 99, 10.1007/BF00437391

Reiss, 1983, Alternaria mycotoxins in grain and bread, XVII Mycotoxins in foodstuffs, Zeitschrift für Lebensmittel Unterschung und Forschung, 176, 36, 10.1007/BF01089344

Reiss, 1988, Study on the formation of penicillic acid by moulds on bread, Deutsche Lebensmittel-Rundschau, 84, 318

Rogers, 1978, Microflora of wheat and wheat flour from six areas of the United States, Cereal Chemistry, 55, 889

Sanders, 1991, Using prune juice concentrate in whole wheat bread and other bakery products, Cereal Foods World, 36, 280

Seiler, 1982, Product spoilage and hygiene, 441

Seiler, 1984, Preservation of bakery products, 17, 31

Seiler, 1986, The microbial content of wheat and flour, International Biodeterioration Supplement, 22, 35

Seiler, 1989, Modified atmosphere packaging of bakery products, 119

Seiler, 1991, Ethanol as a food preservative, 153

Smith, 1986, Novel approach to oxygen control in modified atmosphere packaging of bakery products, Food Microbiology, 3, 315, 10.1016/0740-0020(86)90015-8

Sofos, 1983, Sorbates, 141

Spicher, 1967, Causes and control of mold contamination of bakeries, The Bakers Digest, 41, 30

Spicher, 1967, Causes and control of mold contamination of bakeries, The Bakers Digest, 41, 81

Spicher, 1970, Unterschungen über das Vorkommen von Aflatoxin im Brot, Zentralblatt für Bakteriologie, Parasitenkunde, Infeksionskrankheiten und Hygiene, 124, 697

Spicher, 1980, Zur Aufklärung der Quellen und Wege der Schimmelkontamination des Brotes im Grossbackbetreib, Zentralblatt für Bakteriologie Parasitenkunde Infektionskrankheiten und Hygiene. 1 Abt. Original Reiheb Hygiene Betriebshygiene Praeventive Medizin, 170, 508

Spicher, 1983, Baked goods, 1

Spicher, 1984, Die Erreger der Schimmelbildung bei Backwaren. 1. Mitt.: Die auf Verpackten Schnittbroten Auftretenden Schimmelpilze, Getreide Mehl und Brot, 38, 77

Spicher, 1985, Die Erreger der Schimmelbildung bei Backwaren, Deutsche Lebensmittel-Rundschau, 81, 16

Spicher, 1990, Die Haltbarmachung von Backwaren durch thermische Verfahren, Brot und Backwaren, 38, 188

Tevopharm Schiedam, 1989, Method for packing bakery products such as bread, European Patent Application 0313168

Torrey, 1977, Isolation and toxicity of moulds from foods stored in homes, Journal of Food Protection, 40, 187, 10.4315/0362-028X-40.3.187

Tyllinen, 1977, A study of the toxicity of spontaneously molded bread, Nordisk Veterinaermedicin, 29, 546

Visconti, 1983, High levels of ochratoxins A and B in moldy bread responsible for mycotoxicosis in farm animals, Journal of Agricultural and Food Chemistry, 31, 1122, 10.1021/jf00119a050

Vora, 1987, Effect of varying concentrations of ethyl alcohol and carbon dioxide on the shelf life of bread, Chemie, Mikrobiologie, Technologie der Lebensmittel, 11, 56

Yassin, 1992, Neurospora species in bakeries, Journal of Applied Bacteriology, 72, 377, 10.1111/j.1365-2672.1992.tb01849.x

Ziemke, 1980, Raisins and raisin products. Mold retarding properties and raisin conditioning, American Institute of Baking Research Department Technical Bulletin, III, 1