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Prevent Bread Mold 
Moulds are responsible for spoilage of bread and baked products; therefore, factors and conditions suitable for their growth have to be minimized in order to prevent products from contamination with airborne and contact surface spores.

To prevent spores growth :

1.Clean surfaces and remove debris and food waste that could support mould growth .

2.Apply effective ventilation to stop condensation and humidity which offer optimum growth conditions for moulds molds.

3.Don’t warp hot bread/backed products as it causes condensation status which accelerate mould growth .

4.Consume bread/backed products as fresh as possible. Don’t store it at room temperature or in refrigerator for prolonged periods. If prolonged storage is needed, go for freezing .

5.If mould colonies appeared, dispose the product, don’t consume it, all or in part.

 

Mould on bread recognized by colors:

  1. Green                               Penicillium SPP
  2. Black                               Aspirgillus and Rhizopus.
  3. Red / Pink                         Monilia