Microbial Quality Analysis of Locally Packed and Commercially Available Bread in Chennai Region of Tamil Nadu, India
S. Sasikala *
Department of Home Science, Queen Mary’s College, Chennai, India.
S. Madhanisha
Department of Home Science, Queen Mary’s College, Chennai, India.
K. Bhuvaneshwari
Department of Home Science, Queen Mary’s College, Chennai, India.
K. Kavarshi
Department of Home Science, Queen Mary’s College, Chennai, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: In today’s world consumer preference towards packed products is increasing than locally available bakery shops due to unhygienic processing and improper handling. This reason became an interesting fact to analyse the microbial quality of Bread in Chennai region.
Methodology: This study was conducted to determine the microbial load of bread sold commercially and by the local in Chennai region. Locally made bread samples and commercially available breads were procured in shops from Chennai region. The microbial quality was analysed to check the microbial load of bread samples using standard microbial procedures such as total bacterial count, total yeast/mould counts and total coliforms. It was carried out with the help of Plate Count Agar, Sabouraud Dextrose Agar and Eosin Methylene Blue Agar through the serial dilution and plating techniques.
Results: The plates were incubated and results were collected through the colony counting method. Total aerobic bacterial count was found in all the bread samples while coliform count was absent in all samples. Yeast/mold/fungi was present in all commercially available breads except sample 1 & 2 of local bread.
Conclusion: It can be concluded that the local and commercially available breads were having the microbial load within the permissible limits.
Keywords: Bread, bakery, microbial profile, plate count agar, sabouraud dextrose agar, eosin methylene blue agar
How to Cite
Downloads
References
Nirmala R. Study on microbial profile of bread during storage, International Journal of Advanced Research in Biological Sciences. 2016;3(9):60-63.
Saranraj P, Geetha M. Microbial Spoilage of Bakery Products and Its Control by Preservatives. International Journal of Pharmaceutical and Biological Archives. 2012;3 1):38-48.
Balamurugan V, Sivabalan S, Thamizhselvan I. Effect of traditionally treated wheat on bread making qualities. Research Journal of Life Sciences, Bioinformatics, Pharmaceutical and Chemical Sciences. 2018;4(5):425.
Isong NB, Akpan MM, Udota HI, Barber LZ. Antibacterial and microbial assessment of breads in Abak local government area, Nigeria, West Africa. Journal of Microbiology and Biotechnology Research. 2017;3:155-159.
Haruna M, Udobi C, Ndife J. Effect of added brewers’ dry grain on the physico-chemical, microbial and sensory quality of wheat bread. 2011;1(1):39-43.
DOI:10.5251/AJFN.2011.1.1.39.43.
Shiferaw B, Smale M, Braun HJ. et al. Crops that feed the world 10. Past successes and future challenges to the role played by wheat in global food security. Food Sec. 2013;5:291–317.
Available: https://doi.org/10.1007/s12571-013-0263-y.
Das LU, Raychaudhri RC. Effects of baking conditions on the physical properties of herb bread using RSM. Int. J. Food Agri. Vet. Sci. 2012;2:106-114.
Batool SA, Rauf N, Tahir SS, Kalsoom R. Microbial and Physico-Chemical Contamination in the Wheat Flour of the Twin Cities of Pakistan. International Journal of Food Safety. 2012;14:75-82.
Saranraj P, Sivasakthivelan P. Microorganisms involved in spoilage of bread and its control measures. Bread and Its Fortification: Nutrition and Health Benefits. Taylor and Francis Group, LLC; 2015;132-149.
Mossel DAA, Corry JEL, Struijk CB Baird RM. Essentials of the microbiology of foods: a textbook for advanced studies. John Wiley and Sons, Chichester, UK; 1995.
ICMSF (International Commission on Microbiological Specifications for Foods), 2002. Microorganisms in foods: microbiological testing in food safety management. Kluwer Academic/Plenum Publishers, New York, USA; 2002.
Vanderzant C, Splittstoesser DF. Compendium of Methods for the Microbiological Examination of Foods. 3rd Edition, American Public Health Association, Washington DC; 1992.
Ahemen SA, Shima AN, Acham IO. Evaluation of the Physical, Functional and Microbiological Properties of Composite Bread from Wheat, Tigernut and Defatted Sesame Flour Blends. Asian Food Science Journal. 2018;4(2): 1-10.
DOI: 10.9734/AFSJ/2018/43894.
Al-Defiery ME and Merjan AF. Mycoflora of mold contamination in wheat flour and storage wheat flour. Mesopotamia Environmental Journal. 2015;1(2):18-25.
Ponte JG and Tsen CC. Bakery products in Food and Beverage Mycology (ed, L. R. Beuchat). 1978;191-223.
Abdulkareem L, Garba D and Abubakar A. A study of cleanliness and sanitary practices of street food vendors in Northern Nigeria, Advances in Food Science and Technology. 2014;2(5):209-215.