TY - JOUR AU - Gill, Anil AU - John, Akash AU - Iqbal, Neelam AU - Faridi, Tallat Anwar AU - Noor, Sofia PY - 2020/06/30 Y2 - 2024/03/28 TI - 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 JF - DIET FACTOR (Journal of Nutritional and Food Sciences) JA - DF VL - 1 IS - 01 SE - Original Article DO - 10.54393/df.v1i01.1 UR - https://dietfactor.com.pk/index.php/df/article/view/1 SP - 24-29 AB - <p>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).<strong>Objective:</strong>To assess the microbial quality of bakery foods (Bread, Cake and patties) and check the total plate count (TPC), bacterial and yeast count <strong>Methods:</strong>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 <strong>Results: </strong>Among the three commodities, bread was found to be highly contaminated by micro-organisms and the total plate count recorded was 4.7 x 10<sup>5</sup>cfu g<sup>-1</sup>collected from sector I9 which is not consumable. Whereas Patties showed the number of TPC as 1.6 x 10<sup>5</sup> cfu g<sup>-1</sup>also collected from sector I9. Cake was revealed as least infected bakery product i.e., 5.7 x 10<sup>4</sup> cfu g<sup>-1</sup>. 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<sup>-1</sup> taken from sector I5 where as it remains under the permissible limit determined by WHO, 1994 in remaining sectors <strong>Conclusions:</strong>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&nbsp; REFs sold to clients in bakeries.</p> ER -