EXTRANEOUS MATTER ANALYSIS
Market Survey: BREAD CRUMBS |
Bread Crumbs - are they the end of the line?
Where do bread crumbs come from?
The source for this product or raw material is "harvested" as stale bread from supermarkets, bakeries, convenience stores, restaurants, pizzerias, etc.
How are bread crumbs made?
The raw material (stale bread) is collected by various jobbers (subcontractors). The bread is then roasted, dried and ground. Spices and/or flavorings may be blended into the breadcrumbs. They are then packaged and shipped back to the supermarkets, bakeries, convenience stores, and restaurants for sale. A percentage of this product is also used for breaded coatings by other food processors.
Five brands are analyzed representing three national companies and two major supermarket brands.
Results on 225 gram sample using AOAC extraction procedures:
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Sample 1:
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14 insect fragments
(Lessor Grain Borer, Saw Tooth Grain Beetle*)
1 rodent hair (0.25mm)
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Sample 2:
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22 insect fragments (Weevil)
4 Feather Barb/Barbules*
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Sample 3:
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10 insect fragments
(Weevil, Lessor Grain Borer, Moth*)
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Sample 4:
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45 insect fragments
(Weevil, Lessor Grain Borer, Moth*,
Flat Grain Beetle*, House Fly**)
2 rodent hairs (4, 4mm)**
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Sample 5
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13 insect fragments
(Lessor Grain Borer)
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* Shows evidence for a need of a sanitation review.
** Denotes product to be in violation of GMP's.
Opinion:
Because of the long exposure in the market place and the various storage and manufacturing locations, producers must have a testing program in place before the manufacture of breadcrumbs and an auditing/inspection program for the storage and transportation of all product.
Sample #4 shows evidence of insect and rodent infestation.
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For a complete list of the FDA's Defect Action Levels for food
products,
please visit FDA-CFSAN Defect Action Level Handbook.
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