Sources Of Mold Contamination In Bread And Pastry Processing Plants
Apr 27, 2020
Different food factories have different types of contaminated mold due to different processed products. However, the source of mold contamination in bread and pastry processing plants generally comes from water, ventilation, operators, machinery and equipment, food raw materials and packaging materials.
(1) A large amount of water vapor is often produced during the processing of bread and pastries, which can easily cause damp walls and the formation of condensed water, and it is easy to breed mold.
(2) In some water environments such as sinks, buckets, water pipes, taps for tap water, tap water pipes, floors and bottom plates, pollution is particularly common due to long-term water storage. For example, there is water and dampness on the floor, open ditch, and air cap of the workshop; condensed water pipes, walls, ceilings, air-conditioning ports, etc.; liquid waste generated during the production process is not cleared out of the workshop in time; Damp walls and air coolers are prone to condensate water to breed mold.
(3) Secondary pollution of planktonic mold in the air, such as mold growing in the air, bacteria contained in the dust on the ground when people move, mold blowing from air conditioners or fresh air ducts, etc.
(4) Secondary pollution of the operators themselves, such as incomplete hand disinfection, unclean clothes and gloves contacting food, violation of the hygiene management system and poor hygiene habits, such as random shifting of posts, non-compliant masks to cover noses, packaging Sometimes I don’t wear one-piece suits as required, talking to the product, sneezing, scratching my ears, and so on.
(5) Cross-infection of equipment and containers, such as incomplete cleaning and disinfection of equipment and containers, failure to clean regularly according to the prescribed procedures, improper selection of disinfectant or insufficient dosage, etc.
(6) The secondary pollution brought in by the raw materials may be due to the poor quality of the raw materials or the mold contamination due to improper storage conditions.
(7) Through the contamination of packaging materials, if the sealing of the packaging materials is not good, the surface of the outer packaging or the packaging bag is not clean, and microorganisms are attached, if the sterilization is not complete, the residual mycotin will directly contaminate the food.
