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♥ welcome
  • Welcome to our Food Safety blog =).

    • ♥ about the bread
    Created: 10 April 2010
    Leader: Lynnette Heng
    Members: Lorelle Ang
    Soh Chin Yi
    Goh Ai Ting
    Li Yuen Ying


    ♥SIP placements
    Lynnette: KK Hospital- Dietitian
    Chin Yi: Gardenia- R&D
    Ai Ting: Singapore Sports Council- Nutritionist
    Yuen Ying: KH Roberts- lab assistant
    Lorelle: OSIP (China)

    ♥ blog credits
  • credits to:
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    • Water Activity
    Wednesday, April 28, 2010

    *Click to see picture
    From the above picure, it shows that breads generally have a water activity of 0.95. Thus shows that our Chocolate Bun may be a product that is high in moisture content or have a high water actvity. The research done also shows that certain microorganisms like Pseudomonas spp., Escherichia Coli, Proteus spp., Shigella spp., Klebsiella spp., Bacillus Cereus, Clostridium Perfringens and some yeast are able to grow in such water activity. But since our product is a Chocolate Bun, we are more concern about Escherichia Coli, Bacillus Cereus and yeast & moulds that may grow in our product and cause food poisoning.
    • Cole-Parmer’s Food TechSource. (2002). Retrieved on 20th April 2010, from FoodTech Source. Website: http://www.foodtechsource.com/rcenter/tech_data/td_water.htm