• Free Trial for Food Testing Service
• Main type of risk associated with Bakery and suggested test items 
• Water quality testing service 
• Food alert 2013 

May Leung
Tel：(852) 2606 7178
Fax：(852) 2310 2990
Mobile：(852) 9106 6761
email：may.leung@chemlab.hk

Bakery is a traditional activity and possesses an important position in food processing sector. Many bakeries introduce new varieties of bakery products. Bakery products, are consumed by people of all age groups, include breads, biscuits, cakes, cookies, pizza and pies etc. Breads and biscuits are the most common bakery products but other items like cakes, cookies, cream-rolls etc. are also not lagging far behind. Food hygiene is important throughout the whole food chain, i.e. from the raw material to transportation of the finished goods. Food poisoning would arise if the food safety in any step of the food chain could not be maintained.

There are three main types of risks associated with bakeries:

1. Microbiological contamination: Pathogens and their toxins, for examples, Salmonella spp (source: Raw eggs, cut fruits), Staphylococcus aureus (source: skin, nose and wound, etc), Bacillus cereus (source: flour), Listeria Monocytogenes (source: dairy ingredients), mould and mycotoxins (source: flour).
2. Chemical contamination: such as residues of cleaning and sanitizer chemicals, lubricating oils, food additives, preservatives and pesticides.
3. Physical contamination: such as paper, string, plastic, metal, stone, hair, etc.

List of suggested test: (Information from Centre for Food Safety; Food legislation Guideline)

• Testing method:  Standing Committee of Analysts, The Microbiology of Drinking Water (2009) – Part 4A – Water Quality and Public Health. Methods for the Examination of waters and Associated Materials, Environment Agency.
• Microbial indicator: Total Coliform, E.coli
• Detection Limit:  1 CFU/100 ml
• Turnaround time:   5 Working days 
• Sample Size:   200 ml

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