Determination of microbiological quality of packed and unpacked bread

Abstract

Wheat and flour contain essential nutrients such as carbohydrate, minerals, fats and proteins which may aid proliferation of microorganisms in products made from cereal grains and kept under improper storage condition. This study was conducted to determine the microbial load of bread and flour sold in packed and unpacked forms by the local and super markets in Dhaka city. Socioeconomic background, awareness of the microbiological contamination, spoilage of bread and flour and hygiene status of the salespeople were also studied to determine any correlation between the contamination of bread and flour sold by local and super markets. About 20 samples of flour (n=10) and bread (n=10) were included in this study to determine the load of total heterotrophic bacteria (THB), total Staphylococcus aureus (TSA), total Enterobacteriaceae (TE), total coliforms (TC), total yeast and mold (TYM). Equal number of unpacked (local market) and packed (supermarket) bread and flour samples were included in this study. TC, TSA and THB counts were found to be 1.0 log 10 cfu/g higher in unpacked (local market) flour samples compared to those of packed (supermarket) samples. TSA counts were significantly higher in unpacked (local market) samples compared to the packed samples (p<0.05). Food handlers of both the groups did not have adequate knowledge and training on food contamination and spoilage. However, salespeople in the supermarkets were found to be more educated, experienced than those in the local markets. This study demonstrates that unpacked (local market) bread and flour are more contaminated than the packed (supermarket) samples and may pose risk of foodborne infection to consumers.

Physicochemical characterization and microbiology of wheat and rye flours

“…Also in accordance with Eglezos (2010), Salmonella was not detected in 25 g of sample. Khanom, Shammi, and Kabir, (2016) also reported the microorganisms' content in packed and unpacked flour samples and described the presence of 5.60 LOG 10 CFU/ g of total coliforms and 5.33 LOG 10 CFU/g for yeasts and molds in unpacked flours. The results regarding the content in coliforms were higher than the ones obtained in the present study (T 55 = 2.00, T65 = 3.04 LOG 10 CFU/g); as well as the content on yeasts and molds (T 55 = 2.65, T65 = 2.54 LOG 10 CFU/g).…”

Assessment of Nutritional and Microbiological Properties of Biscuit Supplemented With Moringa Oleifera Seed Protein Concentrate

“…Results of the microbiological analysis of the biscuit samples are shown in Table 4. The results showed that the biscuit samples (100% wheat, 2%, 4% and 6% Moringa seed protein concentrate) contain 2, 2, 7 and 7 (10 3 /gm cfu/g) total viable count respectively which is significantly lower than the previous report for bread [34,35]. There was no yeast or mould detection for all the biscuit samples indicating that proper hygienic condition was maintained during the preparation and storage of the product.…”

Occurrence of pathogenic microorganisms in dessert items collected from Dhaka city

“…All the samples were quickly transported to the laboratory. Prior to microbiological assay, 10 g of each sample was homogenized with 90 ml of normal saline in 9:1 ratio and serially diluted to 10 -5 (4)(5)(6)(7)25).…”