Mould spoilage of bread: the problem and some solutions

Abstract

Bread is one of the most important staple foods in the world can be spoiled by many moulds, of which Penicillium species are by far the most common. However, the dominant spoilage flora varies with the type of bread and the storage temperature. Mycotoxigenic moulds can be isolated from spoiled breads, and many mycotoxins have been produced in inoculated breads, but surveys of naturally mouldy breads have yielded only aflatoxins and ochratoxin A in a few samples. Thus, there is little evidence of a risk to public health from mould-spoiled breads; indeed, the absence of evidence of risk in industrialised countries shows that in pratice the risk in these countries is very slight. Mould growth in bread can be reduced by a range of techniques including the following: attention to hygiene within the bakery to reduce the opportunities for mould spores to gain access to the product; pasteurisation of bread once packaged, which is practised for some sourdough breads; use of preservatives, the choice being mainly governed by legislation in individual countries; use of novel ingredients with mould-inhibiting properties. Each of these options is briefly discussed.