ArticleFoods (Basel, Switzerland)2024
Microbiological Quality Assessment of Some Commercially Available Breads.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
3 citing papers in PubMed.
- Nutritional Characterization of Selected South African Indigenous Seed Flours and Their Impact on Bread Baking Performance.Journal of food science · 2026Article
- Development of Organic Sourdough Bread with Paste from Germinated Seeds.Foods (Basel, Switzerland) · 2025Article
- Development and Characterization of LDPE/EVA Films Incorporating Carvacrol Essential Oil with Antifungal Activity.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bread is a staple, energy-rich food for people of all ages, so quality is important to consumers. In our region, most of the commercially available bread, whether packaged or unpackaged, is produced by local bakeries, so monitoring microbial levels and the types of microbes present on bread can help to draw attention to protect the final product. It can also help to ensure the food safety, quality, and shelf life of bread. The freshly baked product is microbiologically sterile. Post-process contamination affects the microbial load of bread. In this study, the microbial load of 30 different commercial bread crumbs and crusts was determined. The different types of bread with different compositions were analyzed for total viable bacteria,
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