Antibacterial and microbial assessment of breads in Abak local government area, Nigeria, West Africa

Isong N. B., Akpan M. M., Udota H. I., Barber L.

Abstract


Three types of ready-to-eat bread were purchased from the hawkers who purchased from different bakery shops in Abak Local Government Area in Akwa Ibom State, Nigeria. These samples were analysed for bacterial and fungal contamination, using Standard Microbiological Procedure[SMP] and Disc Diffusion Method[DDM] for sensitivity test. Organisms isolated were Bacillus subtilis 75%, Staphylococcus aureus 85%, Aspergillus niger 34.29%, Penicillium notatum 25.71% while Aspergillus cerus and mould were 20%. The most sensitive antimicrobial agents were ciprofloxacin, sparfloxacin, streptomycin and Gentamycin. The organisms resisted tetracycline, cloxacillin and ampicillin completely. The range of moisture content, temperature and pH favoured the growth of Aspergillus sp.
The bread samples ‘B’, ‘C’ and ‘D’ were highly contaminated and should be best used for 3 days especially if the bread were not properly preserved.


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