Microbial contamination and antibiotic resistance of ready-to-eat bakery products in Jashore, Bangladesh
Shohanur Rahaman
Shohanur Rahaman, Microbiologist, Department of Microbiology, Popular Diagnostic Limited, Dhaka, Bangladesh, shohanbuhs@gmail.com
Mst FatemaKhatun
Mst Fatema Khatun, Quality Assurance Officer, Department of Microbiology, Olympic Industries Limited, Bangladesh, fatemakhatun316@gmail.com
Sadia Islam
Sadia Islam, Scientific Officer, Department of Laboratory Medicine, Bangladesh Specialized Hospital Limited, Dhaka, Bangladesh, sadia.buhs.6700@gmail.com
Md. AshiqurRahman
Md. Ashiqur Rahman, Quality Manager, Department of Laboratory Medicine, Novus Clinical Research Services Limited, Dhaka, Bangladesh, ararashiqur@gmail.com
DOI: https://doi.org/10.59429/ear.v3i1.8573
Keywords: Bakery; Microbial; Staphylococcus aureus
Abstract
Background: Bakery products play an important part in the diet of daily life and provide vital nutrients to human. Ready-to-eat foods made from wheat and flour are rich in essential nutrients such as proteins, fats, minerals, and carbohydrates which may increase exponential microbial proliferation in these products when kept under improper storage conditions or through unhygienic handling and as a result cause mild to-severe illnesses when consumed. Objective: This study aims to assess the bacteriological value of bread, doughnut, cake, and snacks sold in Jashore town. Materials and Methods: This study was conducted to determine the bacteriological value of bakery products sold in Jashore, Bangladesh. A total of 20 samples were collected from different bakeries and hawkers and examined using the conventional bacterial isolation, identification, biochemical tests, and enumeration. Results: The total viable bacterial number of the samples demonstrated the highest (32×106) count in sample (cake), while the lowest (2×106) count was observed in bread factory. On the other hand, the total yeast & mold number of the samples demonstrated the highest (33×104) count in sample (bread), while the lowest (2×104) count was observed in doughnut factory. Methicillin resistant Staphylococcus aureus was detected. On the other hand, Escherichia coli was totally absent in all the samples. Conclusion: This result indicated that bakery products prepared under unhygienic environments and which may serve as a reservoir of various pathogenic bacteria and most of them were showed resistance against common antibiotics. To ensure the health safety of consumer’s government should take necessary actions to educated food handlers.
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