Microbiological Assessment Of Bakery Environment:- Oko-Oba, Sandra C

ABSTRACT This study assessed the microbiological contamination of bakery environments located in Umuahia. Abia stale. Nigeria. Five (5) bakeries located within Umuahia metropolis were selected for this study and sedimentation technique which involves the opening of plate with specific culture media was employed. From this present study, several bacteria species belonging to six (6) bacterial genera were isolated from the air in the four bakeries under study. The bacteria isolates include; Escherichia coli. Klebsiella pneumonia. Staphylococcus aureus. Staphylococcus epic/eniiclis. Bacillus subti/is and Streptococcus species respectively. It was revealed that the highest bacterial colony, forming unit per mJ air was 9.766cfu/nT which was recorded for the outdoor air collected from bakery B. This was followed by outdoor air sample from bakery D (8.466cfu/m3). while the lowest bacterial colony forming unit per m3 air was recorded for the outdoor air from bakery A (1.766cfu/nT). Meanwhile the highest fungi colony forming unit per nT air was recorded for the indoor tiir at bakery A (3.167cfu/mJ). while the lowest was recorded for bakery D (lOOcfu/m3). From the findings in this study, it was observed that Staphylococcus aureus was the highest occurring isolate at 7(25.0%). followed by Escherichia coli 6(21.4%) and Bacillus subtilis 4(14.3%). while among the fungi species isolated. Aspergillus niger 4(50.0%). was the most predominant isolate followed by Rhizopus stolonifer 3(37.5%) and Aspergillus fumugatus 1(12.5%). Results obtained from this study have shown that airborne contaminants in bakeries contribute considerably to the microbial burden of baked products sold in markets within Umuahia metropolis. It can thus be concluded from this study that the high occurrence of Staphylococcus aureus and E. coli as related to bakeryenvironments and equipment contamination is as a result of the bakers which are usually the main source of contamination of the baked products. Hence, these contaminants can be eliminated by proper hygienic practices.