Bread (Tinapay)


Product Description

A staple food typically prepared by baking a dough made from flour and water.

 


Chemicals/Microbes usually present

Salmonella spp.

Escherichia coli

Potassium Bromate


Common Diseases Caused By Contaminants and Their Symptoms

Salmonellosis

Symptoms:  diarrhea, fever, and abdominal cramps

Incubation period: 12-72 hours

Duration- 4 to 7 days

 

Hemorrhagic colitis

Symptoms: severe cramping (abdominal pain) and diarrhea (can be bloody)

Incubation period: 1-9 days

Duration: average of 8 days

 

Chemical poisoning (Potassium bromate)

Possible carcinogen


Prevention / Risk reduction

  • Bread can last for 2 to 4 days at room temperature It can be refrigerated for longer shelf life but will result to faster staling.
  • Dried breadcrumbs stored at room temperature can last for 6 months. Store in airtight containers.
  • Check credibility of manufacturer, buy only from reputable suppliers.             
  • Keep in a clean, cool, dry place and away from heat and direct sunlight.
  • Consume before the indicated expiration date.
  • Bread with molds must be discarded.
  • Wash hands properly and regularly. Practice good personal hygiene.


Control Measures

  • Consult a doctor if symptoms of these diseases appear.