Kontaminasi Mikrobiologis Pada Roti: Tinjauan Literatur Tentang Keragaman Mikroorganisme Dan Potensi Risikonya Terhadap Kesehatan

Laifa Fusvita; Dheka Sapti Iskandar

doi:10.31004/koloni.v5i3.1475

Authors

Laifa Fusvita Poltekkes Kemenkes Malang
Dheka Sapti Iskandar Poltekkes Kemenkes Malang

DOI:

https://doi.org/10.31004/koloni.v5i3.1475

Keywords:

Bread, food safety, microbiological contamination, mold, mycotoxin

Abstract

Bread is one of the most widely consumed wheat flour-based processed foods, however, it is highly susceptible to microbiological contamination because its carbohydrate content, water content, and moisture level support microbial growth. This study aimed to review the diversity of contaminant microorganisms in bread, the sources and factors influencing contamination, potential health risks, and control measures. We conducted a literature review by searching scientific articles published between 2016 and 2026 in Google Scholar, PubMed, and ScienceDirect. The results indicate that microbiological contamination in bread involves molds (Aspergillus, Penicillium, Rhizopus, Mucor, Fusarium), yeasts (Cyberlindnera fabianii, Candida spp.), and bacteria (Bacillus spp., Staphylococcus aureus), which generally originate from post-baking contamination, production environment conditions, hygiene practices, storage conditions, as well as product formulation and packaging type. These microorganisms pose potential health risks through the production of carcinogenic and hepatotoxic mycotoxins, foodborne illness caused by bacterial enterotoxins, and the emerging threat of antifungal resistance in Aspergillus. Effective control measures include using essential oils as natural preservatives and controlling storage temperatures at both retail and production levels. This review emphasizes the importance of a multidisciplinary approach and combining multiple control strategies to minimize the risk of microbiological contamination in bread and ensure consumer food safety.

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