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Investigating the mildew and yeast in the bakeries of Abhar City, Iran

Giti Kashi1,2

  • 1Department of Environmental Health Engineering, Faculty of Health, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.

Heliyon
|September 26, 2024
PubMed

Insights

Mold and yeast contamination in bread is a significant concern, with over half of samples in Abhar City bakeries showing infection. Poor sanitary conditions and the presence of toxin-producing mold strains pose risks to food security.

Area of Science:

  • Food Science
  • Microbiology
  • Public Health

Background:

  • Mold and yeast contamination in bread can produce mycotoxins, leading to human diseases like cancer and estrogenic abnormalities.
  • Bread production waste is substantial in Iran, highlighting the need for improved food safety practices.
  • A comprehensive study on the sanitary conditions of bread and bakeries in Abhar City was lacking.

Purpose of the Study:

  • To determine the extent of yeast and mold contamination in bread sold in Abhar City bakeries.
  • To assess the sanitary conditions of these bakeries.
  • To evaluate the impact of health status and bakery location on mold and fungal contamination.
  • To contribute to the food security of Iranians.

Main Methods:

  • Collected and analyzed 61 bread samples from 61 bakeries in Abhar between February 1 and July 1, 2022.
  • Assessed bakery hygiene using a modified Article 13 checklist (56 items).
  • Evaluated bread samples for mold and yeast load using potato dextrose agar plates.
  • Analyzed chemical standards including baking soda, sodium dithionite, and salt content.
  • Correlated contamination levels with health status variables and bakery location.

Main Results:

  • 51.6% of bread samples (31 out of 60) were infected with mold and yeast.
  • 54.1% of tested bread samples (33 out of 61) were infected with mold and yeast, with 78.7% of these producing Toxin A.
  • 43% of bakeries achieved perfect scores in hygiene assessments.
  • 80.3% of bread samples met the chemical standard for baking soda, and 98.4% for sodium dithionite.
  • 8.3% of bread samples exceeded the standard salt levels.

Conclusions:

  • A significant portion of bread in Abhar City bakeries is contaminated with mold and yeast, some producing harmful toxins.
  • While some bakeries maintain high hygiene standards, overall bread quality is compromised in others.
  • Improved monitoring of bakery health status and staff training are crucial for enhancing bread safety and food security.
Keywords:
Abhar cityBakeryBreadMoldSabouraud dextrose brothYeast

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