Samenvatting

Microbial spoilage by moulds is a major quality challenge for bread manufacturers. It reduces the product shelf-life generating economic losses and consumers dissatisfaction. In particular, bake-off bread products are susceptible for mould formation. Mould growth is mainly caused by mould aerosols, contaminating the bread in the period after baking and before packaging. Contamination can also occur if the packaging is damaged and oxygen can enter, enhancing mould growth. Bread manufacturers must use standards that implement food safety and quality systems to prevent hazards like mould contamination. However, bread manufacturers do not use the same standards to prevent mould growth. Therefore, the main purpose of this research was to study the mould prevention methods of bread manufacturers. The following main research question was formulated: What is the difference in methods of preventing mould growth on bake-off bread between bread manufacturers and how can mould growth be prevented? A company comparison was made which described the differences and similarities between the prevention methods of four bread manufacturers.