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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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    ♥ archives

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    • Intrinsic Factors
    Friday, May 14, 2010

    1. pH: the pH of bread is usually 5-6 where it is a low acid food. Thus, most yeast and molds are able to grow well on the bread.
    2. Water Activity: The Aw of breads is usually 0.93-0.95. Therefore, there a lot of possible microorganism that is able to thrive. Some examples are s. aurues, molds, anterotoxin B, e.coli, pseudomonas spp. Salmonella spp., proteus spp., bacillus cereus, shigella spp., listeria monocytogene and clostridium perfringens.
    3. Nutrient content: Bread contains mostly of carbohydrates as it is made out of flour which are a good source of energy for microbes.