Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt

Journal of the Egyptian Public Health Association

Research

Mona H. Hashish¹  Marwa M. Fekry¹  Manal A. Ali² 

[1] Department of Microbiology, High Institute of Public Health, Alexandria University, 165 El-Horreya Avenue, Alexandria, Egypt;Medical Physiology Department, Alexandria Faculty of Medicine, Alexandria University, Alexandria, Egypt;

关键词: Bakery products;    Microbiological quality;    Packed bread;    Unpacked bread;   

DOI  :  10.1186/s42506-023-00141-9

 received in 2022-09-10, accepted in 2023-07-27,  发布年份 2023

来源: Springer

【 摘 要 】

BackgroundBakery products are important food snacks consumed by people of all ages and economic groups. The growth of unwanted microorganisms that deteriorate products such as bacteria, moulds, and fungi in these foodstuffs may offer risks to consumers’ health and generate considerable economic losses. This work aimed to assess the microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.MethodsThis cross-sectional comparative study involved 168 local and branded bakery products that were collected randomly from 2 districts in Alexandria. Hygienic practices such as covering of the bread and wearing gloves during handling were observed and recorded. All bread samples were tested to determine the total plate count (TPC), presence/absence of Staphylococcus aureus (S. aureus), total yeasts and moulds in CFU/g and total coliform count (TC) in MPN/g.ResultsThe mean of the total yeasts and moulds and TC in the packed bread was lower than that of the unpacked bread (3.40 × 103 CFU/g and 3.25 MPN/g versus 6.37 × 103 CFU/g and 31.61 MPN/g, respectively). However, the mean of TPC in the packed bread was higher than that of the unpacked bread (1.39 × 106versus 2.07 × 105 CFU/g, respectively). The mean TPC, total yeasts and moulds and TC was higher in the studied flatbread than Fino bread and toast (3.4 × 106, 1.14 × 104 CFU/g and 24.6 MPN/g, respectively). The presence of S. aureus was higher in flat, unpacked bread, bread displayed outside the shop and handled without gloves.ConclusionBread produced by local bakeries showed lower standards in packaging and microbial quality. Better manufacturing, packaging, storage, and handling initiatives should be introduced to avoid related food safety concerns in the future. The formal authorities should define and clarify standards and rules on bread safety.

【 授权许可】

CC BY   
© Egyptian Public Health Association 2023

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