The University of Jordan :: Research Groups

Arabic Bread Day, held on 7–8 October 2024, Amman-Jordan, organized by the Food and Agriculture Organization (FAO) and the Arab Federation for Food Industries (ARABFFI), where Dr. Ghadeer Mehyar participated with a paper titled 'Microbial Quality of Flour and Bread”.

Abstract

This presentation addresses the microbial quality of flour and bread loaf, emphasizing contamination sources, spoilage mechanisms, and preventive strategies. Although wheat kernels are sterile internally, external contamination occurs from soil, air, and storage environments during harvesting, transport, and processing. Spore-forming microorganisms, particularly fungi and bacteria, survive adverse conditions such as low water activity (aw) and minimal nutrients. While processing steps like drying, cleaning, milling, and bleaching reduce microbial loads, complete sterilization is not achieved. Flour stored at higher aw (>0.3) becomes vulnerable to spoilage by aerobic spore formers producing amylase enzymes. A major bread spoilage issue, ropiness, is primarily caused by bacterial species like Bacillus amyloliquefaciens, B. subtilis, and others, leading to unpleasant odors and crumb degradation due to extracellular polysaccharides. Additionally, the presence of mycotoxins in grain poses serious health risks. Effective control measures include using high-quality raw materials, maintaining an aw below 0.2, airtight packaging under low humidity, preventing cross-contamination from dry surfaces, and ensuring proper heat treatment during baking. This presentation highlights the importance of stringent microbial control practices to safeguard bread quality and consumer health.

https://www.fao.org/neareast/events/details/40th-anniversary-of-arab-bread-day/ar

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