Microbiological control is one of the most important pillars for ensuring food safety and quality. In the food industry... bakeryIt is essential to prevent contamination by fungi and bacteria that can compromise the shelf life and flavor of products.
In this content, you will understand what microbiological air control is, why it is so important in baking, how monitoring is done, and how PMAN can help your company reduce risks and ensure safer and more stable products!
Why is microbiological control essential in baking?
The fungi responsible for the spoilage of food products vary according to the physical and chemical characteristics and manufacturing processes.
In the case of baked goods, such as bread, cakes, and biscuits, the initial contamination usually comes from the raw materials, especially wheat flour.
During cooking, these contaminants are eliminated by the oven's heat. However, the problem begins after the product leaves the oven, during the cooling, slicing, and packaging stages, which are considered the most critical phases of the production process.
Research and technical studies indicate that approximately 90% of fungal infections in bread These events occur during these stages. This happens because there is a large dispersal of fungal spores in the air. originating mainly from flours, which behave like aerosols. and end up settling on the surface of the still-warm bread, causing recontamination of the product.
These spores originate mainly from wheat flour, which is naturally rich in microorganisms and acts as the main source of contamination in the baking environment.
Therefore, microbiological air control becomes fundamental to guaranteeing the safety and durability of baked goods, significantly reducing the risk of post-oven contamination.
How does microbiological control help prevent contamination?
Air quality monitoring is the primary way to identify and quantify microorganisms present in the factory environment. This analysis allows for the detection of contamination levels and the classification of risk as... low, intermediate or high, helping the industry to act preventively.
Based on the results of microbiological control, it is possible to implement corrective and preventive actions that maintain a safe environment and reduce the risk of mold, ensuring... shelf life and sensory quality of baked goods.
Good hygiene and prevention practices in the baking industry.
To improve air quality and restrict spore access to products, it is essential to adopt rigorous hygiene measures and good manufacturing practices (GMP). Key recommendations include:
- avoid the accumulation of waste of product in machines, trays and slicers;
- Stand clean floors, walls and ceilings, especially in handling areas;
- Ensure that the areas of flour handling They should be kept separate from the cooling and packaging areas;
- Constantly verify the effectiveness of Good Manufacturing Practices in accordance with ANVISA regulations;
- Strengthen training and awareness about hygiene and microbiological control together with the collaborators.
These simple measures, when applied diligently, significantly reduce the chances of contamination by fungi and other microorganisms.
How is air collected for microbiological control?
There are different methodologies for microbiological air analysis in industrial environments. The most commonly used are:
1. Natural sedimentation
This involves exposing Petri dishes containing a specific culture medium for fungi. The particles present in the air naturally settle on the plates, allowing for subsequent counting and identification.
2. Air suction using appropriate equipment.
In this method, air is drawn in by equipment attached to a Petri dish, ensuring more precise and controlled sampling.
In both cases, the collection must be done in strategic points of the factory plantwhere contamination is more likely, such as in cooling, slicing, and packaging areas.
Microbiological control with PMAN air measurement
PMAN performs the measuring the degree of contamination With air collection, using the suction methodology, recognized for its precision. In the process, a Petri dish with a specific culture medium is inserted into the equipment, collecting samples at different points in the factory.
Each license plate is properly identified and sent to microbiology laboratory, where the analysis of the results is carried out, expressed in CFU/m³ (Colony Forming Units per cubic meter).
The data is interpreted according to Fung Scale (Daniel YC Fung)which allows you to classify the environment according to the level of contamination and define action plans.
Based on these results, PMAN offers custom recommendations for corrective or preventive measures, helping your industry to:
- Reduce air pollution;
- Avoid waste and product loss;
- Minimize customer complaints about mold;
- To ensure compliance with health and quality standards.
With PMAN's technical support, your company has access to a specialized team, high-precision equipment, and reliable laboratory analyses for... to guarantee a controlled environment and safer products..
Contact PMAN And speak with one of our specialists!
