Growth of Salmonella enterica and Staphylococcus aureus in No-Knead Bread Dough during Prolonged Yeast Fermentation

A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands...

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Veröffentlicht in:	Journal of food protection 2011-02, Vol.74 (2), p.285-288
Hauptverfasser:	PAO, Steven, KIM, Chyer, JORDAN, Larry, LONG, Wilbert, INSERRA, Paula, SAYRE, Brian
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Bread Bread - microbiology Cereal and baking product industries Consumer Product Safety Fermentation Flour Food Contamination - analysis Food Handling - methods Food industries Food Microbiology Food production Food quality Food safety Food sanitation Fundamental and applied biological sciences. Psychology Humans Pathogens Recipes Salmonella Salmonella enterica - growth & development Staphylococcus aureus - growth & development Staphylococcus infections Temperature Temperature effects Time Factors Toxins Yeast Yeasts Yeasts - metabolism
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Beschreibung
Zusammenfassung:	A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (P
ISSN:	0362-028X 1944-9097
DOI:	10.4315/0362-028X.JFP-10-319