Growth of Salmonella enterica and Staphylococcus aureus in No-Knead Bread Dough during Prolonged Yeast Fermentation

A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands...

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Bibliographic Details
Published in:Journal of food protection 2011-02, Vol.74 (2), p.285-288
Main Authors: PAO, Steven, KIM, Chyer, JORDAN, Larry, LONG, Wilbert, INSERRA, Paula, SAYRE, Brian
Format: Article
Language:English
Subjects:
Biological and medical sciences
Bread
Bread - microbiology
Cereal and baking product industries
Consumer Product Safety
Fermentation
Flour
Food Contamination - analysis
Food Handling - methods
Food industries
Food Microbiology
Food production
Food quality
Food safety
Food sanitation
Fundamental and applied biological sciences. Psychology
Humans
Pathogens
Recipes
Salmonella
Salmonella enterica - growth & development
Staphylococcus aureus - growth & development
Staphylococcus infections
Temperature
Temperature effects
Time Factors
Toxins
Yeast
Yeasts
Yeasts - metabolism
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Summary:A convenient bread making method involving prolonged fermentation of no-knead (nonkneaded) dough has become popular in recent years. In the present study, the microbial safety of no-knead dough made with a 375:325:5:1 weight ratio of flour, water, salt, and bread yeast was investigated. Three brands of dehydrated yeast were used for this study. The growth of inoculated Salmonella enterica and Staphylococcus aureus in no-knead dough during fermentation was significant (P
ISSN:0362-028X
1944-9097
DOI:10.4315/0362-028X.JFP-10-319