Floss bread, jam bread, sandwich bread ... all kinds of bread is very popular. Recently, however, there have been frequent security problems with patterned bread. According to Xinminnet's report, a sampling survey conducted in Shanghai found that the microbiological index of a squid-egg salad bread and two kinds of spicy floss-loaf bread exceeded the specified value, and the total number of colonies in the squid-egg salad bread exceeded the national standard. At the same time, Hong Kong’s Ming Pao Daily also reported that there were also cases of excessive bacteria in pineapple bread and milk yellow packets.
Why is it easy to "failure" with the fake bread? This is related to its own characteristics. Bacteria breeding requires three conditions, bacterial source, moisture and temperature. In terms of the source of bacteria, there are people coming and going in the bakery. Although many breads are in the glass, the air circulation that is often caused by the switch cover is the same as that of “stretchingâ€. In addition, if the raw materials such as meat and eggs are not heated sufficiently, the bacterial content will increase. Moisture, compared to ordinary bread, pattern bread in order to increase the taste, highlight the shape, add a lot of meat, eggs, dairy products, jams, salad dressings and other accessories, so that the overall moisture of the bread is greatly increased. In terms of temperature, bread is generally not placed in the refrigerator but is at room temperature, so it provides the bacteria with a suitable temperature.
Which kind of bread is most resistant? Meatloaf breads must top the list. First, the floss is very absorbent, and secondly, in order to keep the floss off, there are usually many salad dressings on the bread (one of the main ingredients is raw egg yolk), which increases the risk of contamination. Followed by cheese or cream bread. Most of these types of cakes use soft cheeses with high water content. The storage period is short and they should be eaten as soon as possible. The end is jam bread. The jam itself is rich in water and needs to be kept in a refrigerator. Plus many types of bakery use the kind of high-volume, low-cost jams, reluctant to put sugar on sweeteners to enhance the taste, but also greatly shorten the shelf life.
In short, the softer the taste of bread and the fresher the ingredients, the more likely it is to deteriorate. When you purchase, you must select the store that has the specifications and sanitation, and try to eat the same day that day. At the same time, it is best to buy bread in a timely manner after baking.
Instructor: Miao Jiaqi, Director, Tianjin Bakery & Sugar Products Industry Association
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