Microbial Quality Analysis of Locally Packed and Commercially Available Bread in Chennai Region of Tamil Nadu, India
S. Sasikala *
Department of Home Science, Queen Mary’s College, Chennai, India.
S. Madhanisha
Department of Home Science, Queen Mary’s College, Chennai, India.
K. Bhuvaneshwari
Department of Home Science, Queen Mary’s College, Chennai, India.
K. Kavarshi
Department of Home Science, Queen Mary’s College, Chennai, India.
*Author to whom correspondence should be addressed.
Abstract
Aims: In today’s world consumer preference towards packed products is increasing than locally available bakery shops due to unhygienic processing and improper handling. This reason became an interesting fact to analyse the microbial quality of Bread in Chennai region.
Methodology: This study was conducted to determine the microbial load of bread sold commercially and by the local in Chennai region. Locally made bread samples and commercially available breads were procured in shops from Chennai region. The microbial quality was analysed to check the microbial load of bread samples using standard microbial procedures such as total bacterial count, total yeast/mould counts and total coliforms. It was carried out with the help of Plate Count Agar, Sabouraud Dextrose Agar and Eosin Methylene Blue Agar through the serial dilution and plating techniques.
Results: The plates were incubated and results were collected through the colony counting method. Total aerobic bacterial count was found in all the bread samples while coliform count was absent in all samples. Yeast/mold/fungi was present in all commercially available breads except sample 1 & 2 of local bread.
Conclusion: It can be concluded that the local and commercially available breads were having the microbial load within the permissible limits.
Keywords: Bread, bakery, microbial profile, plate count agar, sabouraud dextrose agar, eosin methylene blue agar