Assessment of Microbial Safety of Bread Production Process in Some Selected Bakeries in Lafia Metropolis, Nasarawa State, Nigeria
Keywords:
bread, bread production process, microbiological safety, bakeriesAbstract
Microorganisms in the ecosystem are always looking for nourishment in order to survive. Their feeding actions invariably have a negative impact on our food chain, which is harmful to human health. Food safety is critical in the quest for healthy diets and sustainable food systems because it ensures that food is wholesome for human consumption. The goal of this study was to investigate the microbiological safety of the bread making process in a few bakeries in the Lafia metropolitan region. In Lafia, a total of 20 samples were collected at random from four (4) separate bakeries. Aseptic samples were collected during the ingredient mixing, kneading, dough proofing, cooling, and packaging stages of the baking process. To make the stock solution for each sample, 10 g of each sample was weighed and suspended in 90 ml of buffered peptone water (BPW) and homogenized in a beaker. Using the pour-plating procedure, the stock solution was serially diluted, inoculated, and incubated on the appropriate agar. Colonies were established, enumerated, divided into subcultures, and identified. The result obtained showed that the mean heterophilic bacterial count range from 3.2 x 104 to 8.7 x 104 cfu/g; 6.7 x 104 to 1.2 x 105 cfu/g; 7.2 x 104 to 9.7 x 104 cfu/g; 0.3 x 104 cfu/g to 2.3 x 104 cfu/g during the mixing, kneading, dough rising, and cooling and packaging stages respectively. The mean coliform count during the mixing stage range from 1.2 x 104 to 6.7 x 104 cfu/g, 3.7 x 104 to 7.2 x104 cfu/g during the kneading stage, 5.9 x 104 to 8.7 x 104 cfu/g during dough rising stage and 0.9 x 104 cfu/g to 1.3 x 104 cfu/g at the cooling stage. The mean fungal count range in the different bread production processes included 0.9 x 104 to 1.4x 104 cfu/g during the mixing stage, 1.2 x 104 to 1.8 x 104 cfu/g at the kneading stage, 3.2 x 104 cfu/g to 6.9 x 104 cfu/g at the dough rising stage, while 1.3 x104 at the cooling and packaging stage was only seen in one bakery.
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