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Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.
Ali, Manal A; Hashish, Mona H; Fekry, Marwa M.
Afiliación
  • Ali MA; Medical Physiology Department, Alexandria Faculty of Medicine, Alexandria University, Alexandria, Egypt.
  • Hashish MH; Department of Microbiology, High Institute of Public Health, Alexandria University, 165 El-Horreya Avenue, Alexandria, Egypt.
  • Fekry MM; Department of Microbiology, High Institute of Public Health, Alexandria University, 165 El-Horreya Avenue, Alexandria, Egypt. drmarwaahmed15@gmail.com.
J Egypt Public Health Assoc ; 98(1): 16, 2023 Aug 16.
Article en En | MEDLINE | ID: mdl-37582984
BACKGROUND: Bakery 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. METHODS: This 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. RESULTS: The 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 × 106 versus 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. CONCLUSION: Bread 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.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Guideline Idioma: En Revista: J Egypt Public Health Assoc Año: 2023 Tipo del documento: Article País de afiliación: Egipto Pais de publicación: Estados Unidos

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Guideline Idioma: En Revista: J Egypt Public Health Assoc Año: 2023 Tipo del documento: Article País de afiliación: Egipto Pais de publicación: Estados Unidos