MICROBIAL QUALITY AND SAFETY OF BREAD SOLD IN CAFETERIA, TEA AND BREAD SHOP OF JIMMA TOWN, OROMIA REGIONAL STATE, SOUTHWEST ETHIOPIA.
- Department of Biology, College of Natural Sciences, Jimma University, Jimma, Ethiopia.
- Abstract
- Keywords
- References
- Cite This Article as
- Corresponding Author
The study was conducted in Jimma town, Jimma zone, south west of Ethiopia with the aim to evaluate the microbiological quality and safety of bread sold in Jimma town. The study involved laboratory analysis for microbial quality and safety of bread. Standard methods were used for the enumeration of Enterobacteriaceae, Staphylococcus aureus, lactic acid bacteria, yeasts and moulds, antibiotic susceptibility patterns of the isolates. Data were analyzed using SPSS software version 16.00. A total of 90 bread samples (30 from each cafeteria, tea and bread shop) were collected. Result of the study indicated, the mean microbial counts (CFUg-1) were dominated by aerobic mesophilic bacteria (5.2?0.5), aerobic bacterial spore (4.6 ?0.7), moulds (4.0?0.6), S.aureus (3.3?0.5), Yeast (3.0?0.6), lactic acid bacteria (2.5?0.4) and Enterobacteriaceae (1.1? 0.1), however, Coli form bacteria was not detected in any bread samples. Of the total of 546 isolates characterized, the most predominant were Bacillus spp. (40.7%) followed by Staphylococcus spp. (25.1%), Micrococcus spp. (10.6%), Pseudomonas spp.(9.9%), Acinetobacter spp. (7.7%) and Aeromonas spp. (6%). Totally, 68.9% of samples were positive for S. aureus but Salmonella spp. below detectable level in any bread sample of suppliers. S. aureus isolates were resistant to maximum seven antibiotics (4.8%) and highly resistant to Methicillin, Oxacillin and Penicillin G (100%). Bread contamination problems in present study could be due to poor personal hygiene, and improperly sanitized utensils. Generally, the microbial quality of bread sold in Jimma town was poor, particularly tea shop and cafeteria bread sellers needs regular inspection.
- Acco, M., Ferreira, F.S., Henriques, J.A. and Tondo, E.C. (2003). Identification of multiple strains of Staphyloccocus aureus colonizing nasal mucosa of food handlers. Food Microbiol. 20: 489-493.
- Alemu, A., Tsegaye, W., Golassa, L. and Abebe, G. (2011). Urban malaria and associated risk factors in Jimma town, south-west Ethiopia. Malar J. 10: 173- 200.
- Alexandra, F., Brita, K., Gladys, K., Beatriz, G., Kataja, A., Hammerl, Jenus-Andre, Annemrie K., Juliane, B., Bernd, A. and Bernd-Alios, T. (2011). Methicillin susceptible and resistance S. aureus from fam to far impact of food safety. Technoloija mesa. 52:60-65.
- Bauer, A.W., Kirby, W.M., Sherris, J.C., Jurck, M., (1996). Antibiotic susceptibility testing by a standard single disc method. Am J Clin Pathol. 451:493-496.
- Bryan, F.L., Teufel, P., Riaz, S., Qadar, F. and Malike, J. (1992). Hazards and critical control points of vending operations at a railway station and a bus station in Pakistan. J. Food 55:534-541.
- Coda, R., Cassone, A., Rizzello, C. G., Nionelli, L., Cardinali, G. and Gobbetti, M. (2011). Antifungal activity ofWickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and long-term effect during storage of wheat bread. In Appl Environ Microbiol., 77: 3484-3492.
- Cheesbrough, M. (2006). District laboratory practice in tropical countries. Cambridge University Press, New York, USA.
- Daniyan, S.Y. and Nwokwu, O.E. (2011). Enumeration of microorganisms associated with the different stage of bread production in the FUTMIN Bakery, IRJP. 2: 88-91.
- Dawson, R.J. and Canet, C. (1991). International activities in street foods. Food Cont. 2:135?139.Deleo, F.R. and Chambers, H.F. (2009). Reemergence of antibiotics-resistant aureus in genomicsera. The Jourmal of clinical investigation, 119:2464-2474.
- Eagle, S. (2002). Aces high: a passion for great bread is the driving force behind this Toronto bakery.? Food In Canada 62: 32 ? 33.
- Ehavald, H. and Estonia, F.B. (2009). Food safety risk in management bakeries. Presentation at the 3rd SAFOODNET seminar St Olav?s Hotel, Tallinn, Estonia
- Gilbert, R.J., de Louvois, J., Donovan, T., Little, C., Nye, K Ribeiro, C.D., Richards, J Roberts, D and Bolton, F.J.(2000). Guidelines for the microbiological quality of some ready-to-eat foods sampled at the point of sale. Commun Dis Public Health.3: 163-167.
- Hoffman, C., Schweitzer. , R. and Dalbyg. (1973). Control of rope in bread. Ind. Engng. Chem., 29: 464-467.
- Ismail, S.A. (2006). Microbiological Quality of Hawawshy Consumed In Ismailia, Egypt. J Food Safety. 26: 251?263.
- (2012).An?introduction?tobacterial?identification.www.splammo.net,/bac102/dichotkeyhandout.pdf. (Last accessed on September 23rd 2012).
- Johnson, T.R., and Case, C.L. (2007). Laboratory experiments in microbiology (8th). San Francisco: Pearson Education.USA.
- Kovacs, N. (1956). Identification of coli by the oxidase reaction. Natur. (London).178:703.
- Kuma, T. (2009). Analysis of Changes in Food Consumption pattern in Urban Ethiopia. Submitted for the Seventh International Conference on the Ethiopian Economy.? Ethiopian Development Research Institute.
- Libby, C. (2012). White Bread Kills: A history of a national paranoia.com.
- Lowy, F.D. (2003). Antimicrobial resistance: the example of Staphylococcus aureus. Clin. Invest. 111:1265?1273.
- MacFaddin, J.F. (1980). Biochemical tests for identification of medical bacteria. 2nd Williams and Wilkins, Baltimore.USA.
- Mensah, P., Yeboah-Manu, D., Owusu-Darko, K. and Ablordey, A. (2002). Street foods in Accra, Ghana: how safe are they? World Health Organ. 80: 546-554.
- Mosupye, F.M and Von Holy, A. (1999). Microbiological quality and safety of ready-to-eat Street-vended foods in Johannesburg, South Africa.
- Mustafa, N.and Abdallah, M.S. (2011). Bacteriological quality of street vended?Um-Jingir:?A traditional Sudanese food.?Afr J Food Agr Nutr. 11:?1684-5374.?
- National Committee for Clinical Laboratory standards (2007). Performance standards for antimicrobial susceptibility testing 17th informational supplement.
- Ogundana, S. K. and Odia, O. (1986). Studies on bread spoilage in Nigeria. Nigerian Food Journal, Lagos, 2: 203 ? 204.
- Ogundare, A.O. and Adetuyi, F.C. (2003). Studies on the microbial population of bread baked with wheat flour from south western Nigeria. Food, Agriculture and Environment.1; 85-87.
- Omemu, A.M. and Omeike, S.O. (2010). Microbiological hazard and critical control points identification during household preparation of cooked ogi used as weaning food. Int Food Res J. 17: 257-266.
- Shirazinejad, A. R., Noryati, I., Rosma A. and Darah, I. (2010). Inhibitory Effect of Lactic Acid and Nisin on Bacterial Spoilage of Chilled Shrimp. World Acad Sci Eng Technol. 65: 163-167.
- Shittu, T. A., Raji, A. O. and Sanni, L. O. (2007). Bread from composite cassava-wheat flour: Effect of baking time and temperature on some physical properties of bread loaf. In Food Research International, 40; p. 280 ? 290.
- Spencer, K., John, F.T. and Spencer, A. L. (2007). Food Microbiology Protocols, Homana Press, Totowa, New Jersey, India.
- Sudershan, R.V., Rao, P and Polasa, K., (2009). Food safety research in India: a review. As J Food Ag-Ind. 2: 412-433.
- Szweda, P., Schielmann, M., Kotlowski, R., Gorczyca, G., Zelewska, M. and Milewski,S. (2012). Peptidoglycan hydrolases-potential weapons against aureus. App ??????? Microbiol Biotechnol, 96:1157-1174.
- Tančinov?1, D., Barbor?kov?1, Z., Ma?kov?1, Z., C?sarov?1, M. and Bojňansk?, T. (2012). The occurrence of Micromycetes in the Bread samples and their Potential ability produce mycotoxins. Journal of Microbiology, Biotechnology and Food Sciences 1: 813-818.
- Temilade, I.B.O. (2009). Effects of Eleutherine American Merr Bulb Extracts on food poisoning aureus and its application in food systems. Ph.D thesis, Prince of Songkla University, Thailand.
- United States Department of Agriculture Food Safety and Inspection Service (USDA, 2012). FoodSafetyInformation (http://ucfoodsafety.ucdavis.edu/files/26438.pdflast accessed on October 31/2012).Van,
- T.H., Moutafis, G., Tran.L.T. and Coloe, J.P. (2007). Antibiotic resistance in foodborne bacterial contaminants in Vietnam and characterization of their antibiotic resistance. Appl Environ Microbiol. 73: 6885- 6890.
- Viwoen, CR. and Holy, AV. (1997). Microbial populations associated with commercial bread production. J. Basic Microbiol. 37:? 439-444
- Weil, Q., Hwang, S. and Chen, T. (2006). Microbiological Quality of Ready-to-eat Food Products in Southern Taiwan. J Food and Drug Anal. 14: 68-73.
[Shiferaw Demissie, Gadisa Natea and Dasalegn Raga. (2018); MICROBIAL QUALITY AND SAFETY OF BREAD SOLD IN CAFETERIA, TEA AND BREAD SHOP OF JIMMA TOWN, OROMIA REGIONAL STATE, SOUTHWEST ETHIOPIA. Int. J. of Adv. Res. 6 (Jan). 771-779] (ISSN 2320-5407). www.journalijar.com
Department of Biology, College of Natural Sciences, Jimma University, Jimma, Ethiopia, P.O.Box:378 :