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Compendium of the Microbiological Spoilage of Foods and Beverages pp 223–244Cite as

Microbiological Spoilage of Cereal Products

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Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

A wide range of cereal products, including bakery items, refrigerated dough, fresh pasta products, dried cereal products, snack foods, and bakery mixes, are manufactured for food consumption. These products are subject to physical, chemical, and microbiological spoilage that affects the taste, aroma, leavening, appearance, and overall quality of the end consumer product. Microorganisms are ubiquitous in nature and have the potential for causing food spoilage and foodborne disease. However, compared to other categories of food products, bakery products rarely cause food poisoning. The heat that is applied during baking or frying usually eliminates pathogenic and spoilage microorganisms, and low moisture contributes to product stability. Nevertheless, microbiological spoilage of these products occurs, resulting in substantial economic losses.

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Author information

Authors and Affiliations

  1. Malt-O-Meal Company, 701 West 5th St, 55057, Northfield, MN, USA

    Frederick K. Cook

  2. Menu Foods Midwest, 1400 East Logan Ave., 66801, Emporia, KS, USA

    Billie L. Johnson

Authors
  1. Frederick K. Cook
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  2. Billie L. Johnson
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Correspondence to Frederick K. Cook .

Editor information

Editors and Affiliations

  1. Cargill, Inc. - Microbiology, Oakview Circle 5814, Minnetonka, 55345, USA

    William H. Sperber

  2. Center of Food Safety, University of Georgia , Experiment Street 1109, Griffin, 30223, USA

    Michael P. Doyle

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Cook, F.K., Johnson, B.L. (2009). Microbiological Spoilage of Cereal Products. In: Sperber, W., Doyle, M. (eds) Compendium of the Microbiological Spoilage of Foods and Beverages. Food Microbiology and Food Safety. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-0826-1_8

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