Study The Microbial Content About Different Types Of Bread, Pastries and Sweets Sold in Local Market

Abstract

This study was conducted in the microbiology laboratories of the College of Agriculture, University of Basra for the year 2021. Modern techniques (Petri film slides) were used to count (total aerobic bacteria, total coliform bacteria, faecal coliform bacteria, Staphylococcus aureus, yeasts, and moulds) as they were collected from five different regions of Basra Governorate, which are (Abi al-Khasib, Old Basra, Algeria, Karma, and al-Ashar) from the shops scattered in these areas, and samples of some sweets, bread, and pastries (cakes with sesame, dumplings, date crumbs, local data, bread, and jerk). Specificity. The highest contamination was observed for the bread sample of the Old Basra region, as the logarithm of the microbial numbers reached (6,1, 1.8, 1, 1.2 and 1) cfu/g for each of (total aerobic bacteria, total coliform bacteria, faecal coliform bacteria, Staphylococcus aurous, yeasts and moulds) on Respectively, while the highest contamination of jerk was observed for the regions of Abi al-Khasib and Karma about the total number of bacteria, and faecal coliform bacteria were found, while there were no growth was found (for faecal coliform bacteria, Staphylococcus aurous, yeasts, and moulds) for the rest of the studied areas below. While the sweets were observed, the highest contamination was in the Abu al-Khasib area and for samples (sesame cakes, dumplings, date stalks, and local data). The average logarithm of the total number of bacteria was (4, 4.6, 5 and 5.3) cfu\g, respectively, while the lowest logarithm averages for the total number of bacteria for the Algeria region were (1, 2.2, 1.2, and 1.2) cfu\g, respectively, according to the above dessert arrangement. Also, no growth of faecal coliform bacteria, yeasts, and moulds was observed for all the sweets selected in the study. However, growth of Staphylococcus aurous bacteria was observed for the dumplings of the Karma region, with an average logarithm of 2.47 cfu/g. And the results obtained fell within the hygiene conditions that make them acceptable and palatable to the consumer