The Study of the Factors Affecting on Food Deterioration from Microbial Spoilage of Sandwich Products  

Oleh:

Saijai, Narkpuk ; Supawadee, Suyala

Jenis: Article from Proceeding
Dalam koleksi: 12th ANQ Congress in Singapore, 5-8 Agustus 2014, page 1-7.
Topik: Sandwich; Lactobacillus pentosus; Lactobacillus plantarum; Mayonnaise; Total Quality Management
Fulltext: PM2-2.4-P0229.pdf (468.1KB)

Isi artikel

This project aims to study the factors causing to be on sour taste in sandwich products before reaching to its expiration date which result from food spoilage in sandwich’s filling. This problem to have an impact on confidential of customer to the organization. Thus, the project present the root cause of problem to improve and develop in production line throughout the supply chain to ensure product quality and safety to consumers. The study was divided into three parts: (I) Characteristic analysis of the product problems include sandwich’s filling in the sour disorders taste, lower pH (pH 4.5-4.8) than standard specification (pH 5.0-5.5), lactic acid determination and lactic acid bacteria (LAB) contamination, “Lactobacillus pentosus” and “Lactobacillus plantarum”, which those microorganisms can be grown in acidic condition produced lactic acid, conduce sour taste problem. (II) Validation of risk issues in sandwich production process cannot found risk issues. (III) Quality analysis of main raw material in the filling is mayonnaise from supplier which found contamination of Lactobacillus pentosus. Results from verification of mayonnaise production were found: (1) No risk assessment results of ingredients that were used in mayonnaise production. (2) Pipeline system in mayonnaise production found the cleaning program did not cover vacuum pressure indicator in mixing tank so it clause to LAB contamination. In conclusion, the sour taste problem was directly solved and resolved all relevant problems. Therefore, production process can be improved throughout the product manufacturing and supply chain which develop by using “Total Quality Management” and create credit to corporate image

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