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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
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    • Extrinsic Factors
    Friday, May 14, 2010

    1. Storage temperature: The buns were stored at room temperature after production. This allows a wide range of microorganisms such as psychrophiles and mesophiles to grow.
    2. Gaseous environment: The packaging material used to pack the buns is LDPE plastics. Although this type of packaging is a good water barrier, however, it is a poor gas barrier. Therefore, undesirable gases such as oxygen can enter the packaging. This makes it possible for microbes such as facultative aerobes to grow.
    3. Relative Humidity (RH): The RH of the buns during the proofing is 90%. This helps to ferment the yeast better but at the same time, it encourages the growth of molds.