Occurrence of xerophilic fungi in bakery gingerbread production

The production process of a coconut type of gingerbread was examined for possible sources of contamination with xerophilic fungi. In the production flow chart, critical control points were found at which some effective steps could be made to eliminate undesirable fungal contamination, affected by water activity and temperature, and to prevent mould spoilage of the products. The following xerophilic fungi were detected, isolated and identified: Eurotium amstelodami, E. chevalieri, E. herbariorum, E. rubrum and Wallemia sebi. The resistance of these fungi against elevated temperature and preserving agents was investigated. It was found that Eurotium species were more resistant than W. sebi. Preservation against xerophilic fungi was more effective with the use of propionic acid than with potassium sorbate.