MICRO-ORGANISMS IN FLOUR

The micro-organisms in flour are derived from the microbes present in the cereals when they are harvested, and during transport and storage.

The most common contamination is fungal (moulds), which may vary depending on the environment in which the cereals were cultivated, the weather and the type of cereal. The principal contaminations are caused by toxins produced by moulds: the aflatoxins B1, B2, G1 and G2 and the ochratoxins A and B.

Microbial contamination can also take place during flour production, in particular Escherichia coli, Staphylococcus aureo and yeasts. These micro-organisms multiply in production areas where there is high humidity and the presence of dust.

After leavening, bread and bakery products are baked at a temperature of 200°C - 250°C; the majority of micro-organisms are destroyed at these temperatures.
The temperature reached at the end of the baking process is sufficiently high to destroy moulds, yeasts and vegetative bacteria. Therefore, any subsequent mould on the product is the result of secondary contamination caused by the machinery, personnel, packaging materials but, above all, the microclimate present in the premises (air).