Are baked goods safe? – food safety challenges in the bakery
Organised by Campden BRI
Many manufactured baked goods are produced ‘sterile’ but can subsequently be blighted by post process contamination. Bakery products, like many processed foods, are subject to microbiological and chemical spoilage.
A number of food safety and spoilage issues over recent years have been associated with baked goods including acrylamide, allergens, bacteria, mycotoxins and viruses. This seminar pulls together a team of experts to address the issues identified.