Enter your email to get alerts when this item is on sale. Sorry, This item is temporarily out of stock online. Enter your email to get notified when this item is back in stock online. Please enter a valid email address. You are now subscribed to this product and will receive emails to. You are already tracking this item! Why We Love It. These traditional German pretzel-shaped cookies are delightfully buttery and flaky.
Sprinkled with sweet sugar, they make a toothsome addition to morning coffee or evening ice cream. Bahlsen has been crafting its famous treats in Hannover, Germany for over years and these light puff-pastry biscuits are a renowned specialty. Made with wheat flour, sugar, salt, milk and egg yolks Contains wheat, milk and egg; may contain tree nuts, peanuts and soy Non GMO No preservatives, artificial colorings or flavors Made in Germany 3.
$ off TWO (2) Pepperidge Farm Puff Pastry. Other coupons you may be interested in. $ on any TWO (2) Hillshire Farm Lit'l Smokies Products · $ on. New to Puff Pastry? We'll show you how easy it is to make amazing dishes with Pepperidge Farm Puff Pastry. Come In. Get Our E-Newsletter. Register to receive .
Back to Top. Puff pastry is a kind of bakery products which is popular nowadays due to varieties of taste and ease of consumption. Puff pastry has a laminated structure of baked layers of dough separated by thin layers of fat with varieties of fillings causing the short shelf life Hay, Kotzekidou reported the contamination of foodborne pathogen in frozen pastries including Bacillus cereus , Salmonella spp.
Biopreservation is another option for food safety to extend its shelf life Stiles, Among these, nisin is a lantibiotic antimicrobial peptide which is produced by Lactococcus lactis. To maintain the fresh product, the puff pastry is maintained as a dough form at low temperature as a frozen product. They will be baked at high temperature before serving or distribution to the customer.
Normally, all equipments used for industrial puff pastry production are properly cleaned by disinfectant agents followed by water at the end. However, sanitation test by swab test of all equipments before usage showed the occurrence of some bacterial contaminants which could be resistant to the cleaning system. Therefore, this research aimed to identify the bacterial contaminants which persisted to the cleaning system and further investigate for potential AMS for their growth inhibition.
All bacterial contaminants were collected from commercial bakery industry located in Bangkok, Thailand. They were obtained from sanitation test using swab test of all equipments before usage. Nisin A was prepared by dissolving in 0. Amplified PCR products were verified using electrophoresis in 1.
The clearest and most reproducible bands were chosen for determination of their presence and absence in each isolate. Faint bands which could not be systematically visualized were not taken into account.
The observed bands in the gels were evaluated based on the presence coded 1 or absence coded 0 of polymorphic fragments for RAPD products. The similarity among digitized profiles was calculated using the SAHN. The dendrogram was constructed using an unweighted pair group method with arithmetic UPGMA cluster analysis. PCR products were verified using electrophoresis on 1. The obtained PCR products were purified using a B.
The detection frequencies of the 75 bacterial contaminant isolates collected from the three production lines were determined. They were expressed as the percentage of isolates belonging to each genus of the total isolates, and the percentage belonging to each species of the total isolates for each production line. All bacterial contaminants were used as target isolates to determine their inhibition activities according to the modified method of Ennahar, Asou, Zendo, Sonomoto, and Ishizaki The isolates showing a clear zone by each AMS were defined as positive results.
The inhibition spectrum was calculated using the equation:. The 0. All treatments were performed in duplicate. All analyzes were carried out using the SPSS statistical package version The highest abundance of bacterial contaminants was shown by E. They were E. Interestingly, only C. For the detection frequency at the species level B. Only five species B.
All species except B. However, many species including B. However, four species B. Based on detection frequency of these three lines, E. DFS, detection frequency calculated as the percentage of total isolates in each species for each production line. However, 21 resistant isolates of E. Bakery products are now a convenience food source suiting the lifestyles of Thai people.
To investigate high efficiency of AMSs for a tropical region like Thailand, the microbial contaminants of a commercial bakery production were collected. Based on 16S rDNA sequence analysis, seven genus of bacterial contaminants were successfully identified. Usually, Bacillus species are proposed as bacterial contaminants in food production.
In this study, B. In addition, it can adhere to equipment surfaces and pipelines because of the hydrophobic character of the exosporium, and the presence of appendages on the spore surface Heyndrickx, These characters explain why it was detected at high DFS compared to the other Bacilli species. Both B. Therefore, contamination by these three Bacilli species at low temperature could be used as indicators for finish products regarding food safety considerations.
Among the six species of Staphylococci found, three S. Only two species, S. However, its toxin may still remain in the finish product and this should be considered for food safety. Staphylococci sp. Therefore, special care should be taken of these raw materials with strong control procedures. Three species E. Cloacae , and E. Among of these, E. Only E. Normally, the optimum temperature for growth of E.
Our results indicated that this species can survive at subzero temperatures.
Therefore, it can be used as another biomarker to indicate the quality of finish products, especially frozen puff pastry. Low detection frequencies were displayed by D. Both K. However, Both D. However, C. Possible contamination might be via workers and air. This is a serious issue to consider in the future.
Another contaminant species, K. Additionally, D. Therefore, these strains should be concerned for food production. However, they may exert undesirable effects on the texture and flavor of the food. Nisin can bind to lipid II, the main transporter of peptidoglycan subunits from the cytoplasm to the cell wall, resulting in the prevention of proper cell wall synthesis, leading to cell death due to small intracellular metabolites released.
Wongsuttichote and Nitisinprasert also found that 0.
Additional low concentration of Seven genera of bacterial contaminants Bacillus , Corynebacterium , Dermacoccus , Enterobacter , Klebsiella , Pseudomonas , and Staphylococcus were successfully identified by 16SrDNA sequence analysis. Bacterial contaminants from frozen puff pastry production process and their growth inhibition by antimicrobial substances from lactic acid bacteria.
Food Sci Nutr. National Center for Biotechnology Information , U.
Journal List Food Sci Nutr v. Published online Aug 5. Author information Article notes Copyright and License information Disclaimer. Sunee Nitisinprasert, Email: ht. Corresponding author. Email: ht. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
Keywords: Antimicrobial substance, bacterial contaminants, disinfectant solution, frozen puff pastry, lactic acid bacteria. Materials and Methods 2. Bacterial contaminant sources and morphological analysis All bacterial contaminants were collected from commercial bakery industry located in Bangkok, Thailand. Table 1 The bacterial contaminants from the puff pastry production processes. Open in a separate window.
Cluster analysis The observed bands in the gels were evaluated based on the presence coded 1 or absence coded 0 of polymorphic fragments for RAPD products. Determination of the detection frequency The detection frequencies of the 75 bacterial contaminant isolates collected from the three production lines were determined. Determination of inhibition spectra All bacterial contaminants were used as target isolates to determine their inhibition activities according to the modified method of Ennahar, Asou, Zendo, Sonomoto, and Ishizaki Results 3.
Table 3 Morphological characteristic of contaminant bacteria. Figure 1. Table 5 Detection frequency of each bacterial contaminant from the three production lines. Figure 2.
Discussion To investigate high efficiency of AMSs for a tropical region like Thailand, the microbial contaminants of a commercial bakery production were collected. Funding Information No funding information provided. Conflict of Interest None declared. References Amin R. Effect of bio preservation as a modern technology on quality aspects and microbial safety of minced beef. Bacterial contamination of soybean curd Tofu sold in Thailand. Food Science and Technology Research , 18 , — Food poisoning and Staphylococcus aureus enterotoxins.
Toxins , 2 , — Isolation of endophytic diazotroph Pantoea agglomerans and nondiazotroph Enterobacter asburiae from sweetpotato stem in Japan.