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

Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan

Authors

  • Anil Gill Gujranwala Institute of Medical and Emerging Sciences, Gujranwala, Pakistan
  • Akash John University Institute of Radiological and Medical Imaging Sciences, The University of Lahore, Gujrat Campus, Gujrat, Pakistan
  • Neelam Iqbal Institute of Molecular Biology and Biotechnology, The University of Lahore, Lahore, Pakistan
  • Tallat Anwar Faridi University Institute of Public Health, The University of Lahore, Lahore, Pakistan
  • Sofia Noor University Institute of Public Health, The University of Lahore, Lahore, Pakistan

DOI:

https://doi.org/10.54393/df.v1i01.1

Keywords:

Bakery products, Microbial assessment, Coliform bacteria, Fecal Coliform bacteria, Yeast.

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.

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Published

2020-06-30

How to Cite

Gill, A. ., John, A. ., Iqbal, N. ., Faridi, T. A. ., & Noor, S. . (2020). Assessment of biochemical profile among patients of Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan: Microbiological Quality Assessment of Bakery Products Available in Lahore, Pakistan. DIET FACTOR (Journal of Nutritional &Amp; Food Sciences), 1(01), 24–29. https://doi.org/10.54393/df.v1i01.1

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Original Article