“Are baked goods safe? – food safety challenges in the bakery” is the title of the new seminar organized by Campden BRI on September 20. The seminar is taking place at Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK.
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, the organizers explain.
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 multi-disciplinary team of experts to cover: microbiology spoilage and contamination, acrylamide, allergens, hygienic design of bakeries, mycotoxins, heat-treatment of dried goods, foodborne viruses or reducing post-process contamination.
The attendees can be microbiologists, bakers, artisan bakers, NPD managers, and food technologists.