Microbiological Spoilage of Cereal Products

  • Frederick K. Cook
  • Billie L. Johnson
Part of the Food Microbiology and Food Safety book series (FMFS)


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.


Cereal Product Snack Food Bakery Product Sorbic Acid Mold Growth 
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Copyright information

© Springer Science+Business Media, LLC 2009

Authors and Affiliations

  1. 1.Malt-O-Meal CompanyNorthfieldUSA
  2. 2.Menu Foods MidwestEmporiaUSA

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