Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Investigation of Microbial Safety and Shelf-life of Locally Produced Bread and Cake in Tangail City, Bangladesh

M. U. Talukder*
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.

A. K. O. Huq
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.

N. Akter,
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.

M. U. Hossen
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.

K. Parvin
Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail-1902, Bangladesh.

Abstract/ Executive Summary:

The study was carried out to assess the microbial quality for shelf life of different bread and cake samples, locally produced in Tangail city of Bangladesh. A total 10 samples of different brand bread and cake were collected from different shop kipper for microbiological analysis. The total viable count (TVC) of samples ranged from 1.0 × 102 cfu/g to 1.3 × 106 cfu/g at first day, 1.17 × 108 cfu/g to 7.3 × 1010 cfu/g at third day and 2.35 × 1014 cfu/g to 1.2 ×1018cfu/g at fifth day, where WHO permitted maximum 2.0x105 cfu/g for TVC. Total coliform count (TCC) ranged from 2 cfu/g to 244 cfu/g at first day, 1.07× 105 cfu/g to 3.3× 108 cfu/g at third day and 2.08 × 1010 cfu/g to 1.9 × 1014 cfu/g at fifth day (maximum permitted value 200 cfu/g). Again, total fungal count (TFC) ranged from 6 cfu/g to 1.1 × 106 cfu/g at first day, 1.23× 106 cfu/g to 2.2 × 1012 cfu/g at third day and 1.82× 1013 cfu/g to 9.2 × 1017 cfu/g at fifth day (maximum permitted value 1×105 cfu/g). According to the WHO Standard, the microbiological parameters of all collected bread and cake were out of the permitted standards after third day. It was postulated that lack of good manufacturing practices including poor hygiene and sanitation, nutrient rich bread and cake makes a good medium for microbial growth. Therefore, an immediate step should be taken to aware the bakery owner as well as consumers about the sanitation and hygiene to make safety food products.

Keywords: Bread, Cake, Microbial Quality, Sanitation, Shelf-life

Location: Department of Food Technology and Nutritional Science (Microbiology Lab), Mawlana Bhashani Science and Technology University, Tangail.

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Cake, Bread

Objectives:

An attempt has been made to determine the total viable count (TVC), total fungal count (TFC) and total coliforms count (TCC) of bread and cake available in local market of Tangail district, Bangladesh.

Methodology:

Five different brand bread and five different brand cake were purchased from local market of Tangail district. The samples were analyzed in the Department of Food Technology and Nutritional Science (Microbiology Lab), Mawlana Bhashani Science and Technology University, Tangail. Serial dilution for microbial analysis 1 g of bread or cake was diluted with 9 ml of sterile buffered peptone water and mixed well (10-1 dilution). Serial dilutions were prepared and spread plate technique was used on solid media. Serial dilutions of samples were made up to 10-16 with sterile distilled water. 0.1ml of each dilution was spreaded evenly on the nutrient agar medium and incubated. Plates were screened for the presence of discrete colonies after incubation period and the actual numbers of bacteria were estimated as colony forming unit per gram (cfu/g). Methods of microbial analysis For total viable count of bread and cake, Nutrient Agar media (Merck Kgaa, 64271 Darmstadt, Germany) was used and estimation of the bacterial load was performed by standard method (ICMSF, 1998). For total coliform count of bread and cake, Macconkey Agar media was used. Estimation of total coliform count was performed by standard methods. Isolates were then identified according to the Bergey’s manual of determinative bacteriology (Buchanan and Gibbon, 1984) and manual for the identification of medical bacteria (Cowan, 1975). Potato Dextrose Agar (PDA) media was used for the isolation and enumeration of yeasts and molds. Total fungal count of bread and cake samples were performed by standard method (ICMSF, 1998). All kinds of media, solutions and glass bottles were sterilized at 15 P.S.I (Pounds per square inch) for 20 minutes at 121 ⁰C in an autoclave (Model No. Mc-40 w. Made in Tokyo, Japan). In case of TVC, the final pH of the each medium was adjusted to 7.4 ± 0.2. Then it was cooled down to 5⁰ 0C and was poured into Petridish. After solidification of agar, the plates were inverted and placed in an incubator operated at 37 ⁰C for 24 hours. After incubation, the plates were taken out from the incubator and the plates which contained 10-300 colonies were selected for counting. Colonies were counted with the aid of a Garbar colony counter. The numbers of colonies were multiplied by the dilution and the total viable count per g of sample was recorded. In this study, two petri plates were used for each sample to obtained duplicate data. Total viable count expressed as colony forming units (Cfu/g) of the representative samples determined by standard plate count method. In case of TCC, the media was dispensed into several 200 ml screw cap bottles and sterilized at 121⁰C (6.795 kg pressure/ sq. inch) for 15 minutes in an autoclave. The final reaction was adjusted to pH 7.1 ± 0.2. The media was ready for plating or storing. Before plating, the stored media was melted and cooled at 45°C. Then it was allowed to cool down and solidify the media. After solidification of agar, the plates were inverted and placed in an incubator operated at 37 ⁰C for 24-48 hours. After incubation, the plates were taken out from the incubator and dark red colonies were counted at least of diameter of 0.5 mm. The numbers of colonies were multiplied by the dilution and the count of coliform organisms per g of sample was recorded selected based on color and characteristics. In case of TFC, each final medium was adjusted to pH 5.6 ± 0.2. The media was ready for plating or storing. Before plating, the stored media was melted and cooled at 45°C. After solidification of agar, the plates were inverted and incubated at 21-28°C for 3-5 days. After incubation, the plates were taken out from the incubator and colonies were counted. Yeast colonies were characterized by their smooth, moist and elevated surface, where mould colonies were identified by the profuse growth of hypae. Finally, the colony number was multiplied by the dilution and the TFC of per g samples were recorded.

Source of Information: J. Environ. Sci. & Natural Resources, 10(1): 81-84, 2017 ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

This study exhibited the microbial load of available local bread and cake to ensure food safety for a certain public health hazard. From the TVC, TFC and TCC data, it is concluded that consumption of these locally made bread and cake is unsafe because almost all branded bread and cake samples collected from different areas of Tangail city were not in satisfactory level. None of the samples were found to meet the WHO standard from 2nd days to 5th days. Only few samples were met a limited levels of standard up to second day. These contaminated bread and cake samples contribute substantially to serious health hazards of consumers and lead to food poisoning outbreaks if they are not aware of food spoilage. Therefore, Government should take strong initiatives of regular monitoring and corrective actions. Nongovernment institutions should also plays role by creating public awareness. This study is a little approach toward the microbial quality assessment of local branded bread and cake in Tangail city, however more research is needed to ensure food safety for better public health aspect.

Knowledge Management: Journal