EVALUATION OF BACTERIA ISOLATED IN BAKERY ENVIRONMNETS IN UMUAHIA, ABIA STATE.

ABSTRACT

A toatal number of six (6) bacteria genera wer isolated from five (5) bakery environments in Umuahia, Abia State. The isolated bacteria include, Staphylococcus aureus, Escherichia coli, Bacillus sp. Klebsiella Pneumonia. Pseudomonas Aeruginosa and Salmonella sp. The highest bacteria count of 7.0⁴ cfu/cm³ was recorded by sample from Santana bread bakery (SBB) while  the least count of 5.4 ⁴ cfu/cm³  was recorde by sample from High class bread (HCB) and favourite bakery (FB) respectively. Frequency distribution of the isolates showed that Staphlococcus  aureus were (13.0%). Pseudomonas aeruginosawere (16.8%), Escherichia coli were (13.5%). Bacillus spp were (33.3%). Klebsiella Pneumonia were (11.1%), and Salmonella spp were (12.3%). The antibiotics sensitivity and resistance test showed that Escherichia coli recorded the highest sensitivity of 20mm on ciprofloxacin. Klebsiellaspp recorded the least sensitivity of 4.0mm on gentamycin.

CHAPTER ONE

INTRODUCTION

Bakery product are the important staple foods in most country and cultures. Bakery products are a valuable source of nutrients in our diet providing us with most of our food calories and approximatelBakery product are the important staple foods in most country and cultures. Bakery products are a valuable source of nutrients in our diet providing us with most of our food calories and approximately half of our food requirements. The nutrients in bakery products are carbohydrate, proteins, lipids, vitamin and mineral. Bakery industry in Umuahia, Abia State is the largest of food industry with the annual turnover of millions of sales. A bakery environment is a building where bread, pastries, and cakes are baked, or the shop where they are sold. Bread and biscuit from the major baked foods accounting for over 80 per cent of total bakery products produced in the country. Bakery product once considered as sick man’s diet have now become essential for items of the vast majority of population. Bakery products are considered  as a source of carbohydrate because starch is the main chemical constituent. Bakery products are subjected to spoilage problems. These includes physical, chemical and  microbial spoilage. Saranrajet al. (2011).

Many of the contamination from the environment of the bakery are introduced to the bakery products during its manufacturing, some others during its packaging, and preservation and many more during its retail, storing and even end use. Bacteria has the potential to contaminate baked products although their growth is more restricted by low water activity and low pH. The spore of Bacillus subtills  for example are heat resistance; 55 per cent remain active in amylase after 20 minutes at 65⁰C. A major source of Bacillus contamination is from the raw ingredient so ideally it would be profitable for bakeries to use only ingredients with low level of contamination. Geethaet al. (2011), although food handlers are usually the main source of contamination, equipment’s such as miller, mixer, scales, compact lines for small bakery product, automation, etc. also the ingredients used for the bakery like flour, sugar, butter, and environment surfaces, can also be source of microbial contamination. Adopting a safe environmental practices of the bakery which include, sanitation, cleanliness can also help to reduce food pathogen in environment Bremer et al. (2004), Bakery food borne illness most associated with the bakery  environment are most common than we know. Most of us think it is the kind of ailment that strike other people, because we keep hygienic  eating habits and we are safe. Many of us know that food poisoning can be cause by virus factor outside of our control, bakery food products are commonly attacked by various bacteria and  fungi from their environment therefore safety of bakery environment which can include, sanitation, solid waste management, cleanliness has to be adopted to help reduce food pathogen in its environment (jaaskelaimen, and Haggblom, 2003).

The presence of organisms during production and storage could cause food poisoning, potential systemic and non-gastroenteric pathogenic effect. Poor sanitation, temperature control are sources of contamination in bakery environment. Key issues that the industry is facing include the need for improving in hygienic practices as well as technology and up gradation in manufacturing and packaging has been a factor affecting industry growth (Nazir and Islam, 2007).

From research, most of Umuahia, Abia state bakeries are manual or automatic. Increased  competition and changing customer choices have induced bakery operators to look for sophisticated baking equipment and technology to sustain growth and improve standards/ bakery skills are in strong demand in the bakery and hospitality industry. The sector reports a strong need for more  training institutes which can produce skilled workers who are knowledgeable not only about the trade but also competent in implementing the food safety and hygiene requirements prescribed in country food law. Brad and biscuit the major baked foods accounting for over 80 per cent of total bakery products produced in the country.

Bakery product once considered as sick man’s diet have now become essential  for items of the vast majority of population. Bakery products are considered as a source of carbohydrate because starch is the main chemical constituent. Saranrajet al. (2011).

Bakery products are subjected to spoilage problems, these includes physical, chemical, and microbial spoilage which often occur as a result of environment contamination. The bacterial flora in bakery environment varied both qualitatively and quantitatively. The environment  of the bakery play a vital role in harbouring this bacteria. This present research work is undertaken to study bacteria status on bakery environment. The result will contribute in making suggestions to ensure establishment of quality assurance and quality control programme.

Bakery products are an important part of a balance diet and a wide variety of such product can be found in supermarket shelves. However, bakery products, like processed food, are subjected to physical, chemical, microbial spoilage. While physical and chemical spoilage limits the shell life of low and intermediate moisture bakery product. Many industrially produced baked goods emerged from the baking process with a surface that is essentially sterile but post baked handlers can easily lead  to bacterial contamination as a result of exposure to air borne contaminants from the environments as well as equipment contract

1.1 AIMS AND OBJECTIVES

AIM

The aims of this research work is to evaluate bacteria isolated in bakery environments in Umuahia, Abia state.

1.2 OBJECTIVE

 The objectives of this research include:

i. To isolate bacteria from bakery environment, personnel’s hand and their equipments, in Umuahia, Abia state.

ii. To characterize and identify the isolated bacteria from bakery environment in Umuahia, Abia state.

iii. To determine the percentage occurrence of the isolated bacteria from the bakery environment in Umuahia, Abia state.

iv. To carry out antibiotics sensitivity test and know the bacteria that are sensitive or resistance to the different antibiotics used.

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