Microbial Analysis Of Toast Bread

Microbial analysis was carried out on six samples of toasted bread bought from three different kiosks in Unilorin walkway. The microbial population of each sample was determined and related to a variety of physiochemical parameters that could have contributed to their population. These parameters included the pH which varied from 5.37 – 5.54, the moisture content which varied from 10% – 30%. The bacteria counts ranged from 0.3 X 105 – 4.9 X 105 cfu/g while the fungal counts ranged from 0.1 X 102 – 1.0 X 102 cfu/g. The bacteria isolated and identified from the samples were Staphylococcus aureus, Streptococcus spp., Salmonella spp., Yesinia spp., Bacillus cereus, Listeria monocytogenes, and Staphylococcus epidermis while the fungal isolates were Aspergillus niger, Saccharomyces cerevisiae, Monilia sitophila, Aspergillus flavus and Trichothecium spp.

Microorganisms are known to be ubiquitous and possess the ability to utilize the nutrient component of toast bread to either cause food spoilage or food-borne disease conditions. The enzymes for the cell cycle in fungi are optimally active at certain temperatures. At low temperature, the enzymes are not active enough which gives the reason why samples displayed in heated source had a higher fungal count than microbial count. Therefore, measures to reduce the microbial count of toast bread to the nearest zero level needs to be adhered to.

The raw materials for the production and processing of toast bread must have the least possible amount of contaminants, utensils and the condition(s) for production should be as hygienic as possible, food handlers should maintain hygienic practices and when ill should take the day off. The display of products should be improved on to reduce any possible source of contamination to the nearest zero level. Public lectures should be given on food-safety practices to enlighten people on how to handle their food. Public health bodies affiliated with the University of Ilorin should carry out quality control on food and snack sold in all kiosks and stores along the Unilorin walkway to know if they still meet standard for food safety. 

TITLE PAGE     

APPROVAL PAGE  

DEDICATION    

ACKNOWLEDGEMENTS   

TABLE OF CONTENTS

LIST OF TABLES   

LIST OF FIGURES 

ABSTRACT

CHAPTER ONE

CHAPTER THREE

CHAPTER FOUR

TABLE TITLE  

2. RESULTS FROM PHYSICOCHEMICAL ANALYSIS OF SAMPLES

4. COLONIAL MORPHOLOGY OF BACTERIA ISOLATES

5. CELLULAR CHARACTERIZATION OF BACTERIA AND BIOCHEMICAL TESTS

6. FREQUENCY DISTRIBUTION OF ISOLATES AMONG SAMPLES