Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan

Anil Gill,Sofia Noor,Tallat Anwar Faridi,Akash John,Neelam Iqbal

doi:10.54393/df.v1i01.1

Abstract

Bakery items are a vital element of a well-balanced diet, and supermarket shelves now stock a wide range of them. Bakery items are the most popular ready-to-eat foods (REF).Objective:To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count Methods:The analysis of the microbial quality of bakery products was determined for three different bakery products (bread, cake and patties) at ten different locations collected from a renowned bakery in Lahore, Pakistan. The samples were assessed under complete hygienic conditions by standardized plate count (TPC) and MPN method. Micro-organisms (Coliform, Fecal Coliform and Yeast) were lately confirmed by their morphological characteristics and biochemical tests Results: Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 105cfu g-1collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 105 cfu g-1also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 104 cfu g-1. The above results showed that sector I9 is highly contaminated and a threat for health. Bacterial plate count (Coliform and Fecal Coliform count) was highly measured in bread as 460 MPN g-1 taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors Conclusions:In conclusion the bakery food is contaminated by the use of un-hygienic water, miss handled during the process after baking i.e., slicing, serving and packaging. To avoid a possible epidemic of food borne illness, competent authorities should conduct a stricter and more stringent inspection of REFs sold to clients in bakeries.

Highlights

Bakery items are a vital element of a well-balanced diet, and supermarket shelves stock a wide range of them[1]
Maximum total plate count was recorded in bread in samples received from I9 as 4.7 x 105cfu g-1which is more than the acceptable limit
Yeast recorded in bread was highest in I7 i.e., 500 cfu g-1(Figure 1).Highest plate count for patties was recorded as 1.6 x 105 cfu g-1 collected from I9 which is not consumable and above permissible limits

Summary

Introduction

Bakery items are a vital element of a well-balanced diet, and supermarket shelves stock a wide range of them[1] This comprises of sweet goods (pancakes, doughnuts, waffles and cookies), unsweetened goods (bread, rolls, buns, crumpets, muffins and bagels) and filled goods (fruit and meat pies, sausage rolls, pastries, sandwiches, cream cakes, pizza and quiche)[2]. Various studies in both developed and developing countries revealed that bakery products provide a considerable portion of energy intake [3, 4]. Microorganisms play an essential and useful role in the production of bakery products[6] (formation of flavoring, consistency); microorganisms attack bakery products and damage or change the constituency of the product and even spoilage[7]

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Conclusion