MICROBIOLOGICAL PROBLEMS IN BAKERY: LISTERIA IN SOUR AND PASTRY CREAM
In food industry, Listeria is a worldwide known bacterium. In this blog we will talk about the risk of contamination in a sector as attractive as the bakery industry due to the risk of contamination of pastry cream and sour cream .
In the world of confectionery there is a great variety of cakes, pies and other sweets, being a sector that always seeks excellence in taste and quality. However, food safety is a constant concern, especially when it comes to perishable products such as creams and cream. One of the main microbiological risks faced by confectionery is contamination by the well known Listeria monocytogenes a bacterium that can cause serious health problems.
Which pathogenic microorganism is Listeria monocytogenes?
Listeria monocytogenes is a gram-positive pathogenic bacterium that can be found in a wide variety of foods. Its presence is well known in the meat sector, with very well known cases at national level, but it can also be present in dairy products such as different cheeses, milk or also in cream and creams used in pastry fillings.
This bacterium is especially dangerous because it is very resistant to unfavorable environments. It can survive and multiply in conditions of acidity, salinity (up to 10%), oxygen scarcity (even under vacuum) and refrigeration temperatures (as low as 2º-4º C), which means that even foods stored in cold conditions are not completely safe. Other factors such as pH (between 4.4-9.4) and water activity (>0.92) also play a role.
Why is Listeria dangerous?
Listeria infection, known as listeriosis, can cause severe symptoms such as fever, muscle aches and gastrointestinal problems. In people with weakened immune systems, pregnant women, newborns and the elderly, listeriosis can be fatal.
In addition, as discussed above, the ability of Listeria to grow in cold environments makes it a challenge to keep it under control in refrigerated dairy products, such as any type of cake, pie, or pastry food with a cream or custard filling. In addition, although it does not continue to proliferate during freezing, its presence is maintained, so there is still a risk of contamination in frozen cakes, especially when they begin to thaw and the bacteria, if present, continue to multiply.
What factors favor contamination in sour cream and pastry cream in bakery?
As mentioned above, creams and cream, which are dairy-based products, are especially vulnerable to microbiological contamination due to several factors:
- Water and Nutrient Content: These products are rich in water and nutrients, making them an ideal medium for the growth of bacteria and in particular listeria.
- Handling and Processing: Handling during processing and storage can facilitate the introduction of contaminants.
- Storage Temperature: Although stored refrigerated, Listeria can survive and multiply at low temperatures.
Pastry preservatives against listeria in cream in bakery
Currently, there are several preservatives against Listeria and other microorganisms. At Amerex we specialize in natural preservatives based on biotechnology that offer an innovative, safe and clean label solution.
Our preservatives can be used in different food matrices, such as sour cream and pastry cream in bakery, but also in other products susceptible to listeria contamination such as meat matrices, fresh pizza doughs, in fish such as salmon, etc.
Thus, our preservatives offer the following advantages:
- Safety: They are safe for consumption and do not present risks associated with synthetic chemicals.
- Efficacy: They are effective against a wide range of microorganisms, including Listeria due to their use of protective fermentation.
- Sustainability: They are environmentally sustainable and are aligned with trends towards more natural and less processed products.
- Shelf Life Extension: Extends the shelf life of products without the addition of unwanted chemical additives.
- Maintain Quality: They do not negatively affect the organoleptic properties of the product: taste, texture or appearance.
Safety in bakery as in other food sectors is essential and combating microbiological contaminations in products such as sour and pastry creams are a challenge that cannot be ignored.
Our company is dedicated to providing natural and effective solutions to protect your products and ensure that they reach consumers in the best possible condition. At Amerex we have different specialized preservatives with very good results against listeria in frozen and refrigerated cream and custard cakes.
If you would like more information about our products, please do not hesitate to contact us!
- You can write us an email to: imasd@amerexingredientes.com
- Call us at: +34 91 845 42 14
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Patricia Rodrigo is Head of Marketing & Product at Amerex. With a background in Biotechnology and a Master’s in Biotechnology Business Management, her work focuses on research and communication of natural alternatives to additives, conservation strategies, and pathogen control in various food groups for the industry.
