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Packaging and Microbial Status of Local & Branded Bakery Products: A Comparative Study on Jessore Region, Bangladesh

Received: 16 July 2018     Accepted: 9 August 2018     Published: 5 September 2018
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Abstract

Background: Most of the people in Bangladesh due to their hectic lifestyles are now increasingly dependent on various bakery products as a source of ready-to-eat foods. Generally, majority of these widely consumed bakery products mainly bread and cakes are supplied by local bakeries. Any chance of unwanted microbial contamination of these popular food products due to any poor manufacturing, handling and packaging practices can lead to major food safety and public health problems. Objectives: This study was aimed to determine and compare the microbiological quality of the locally produced bakery products of Jessore based bakeries with those of branded bakery products produced by renowned food bakeries as well as assessing their relative packaging conditions in respective shops. Method: 120 bakery shops were randomly selected in Jessore region for a questionnaire based data collection. Three types of bakery shops; tea stalls, confectionaries, and variety stores were inspected against their vending extent of branded and local bakery products with associated packaging and visual appearance. Later, 20 samples of cakes (n=10) and breads (n=10) were tested to determine the total fungal count (TFC), total bacterial count (TBC), total Staphylococcus aureus (TSA), total Enterobacteriaceae (TE), and total coliforms count (TC) in cfu/g. For required statistical data analysis Statistical Package for Social Science (SPSS)-16 software was used. Results: Most of the open (44.6%) and spoiled (49.4%) bakery products were found in the Tea stalls. Locally produced bakery products had greater percentage of spoiled bread and cakes compared to their branded counterparts. Breads were more visually spoiled than cakes irrespective of their brands. The number of visually spoiled breads and cakes positively and significantly increased with the number of opened or partially sealed breads and cakes (r=0.64, p<0.01). Microbial counts (cfu/g) in local products were always higher than that of their branded counterparts. Bacterial counts (cfu/g) in branded products were always lower than local counterparts (Bread, 12.8 ×107 ± 3.63×107 vs 37.8×107 ± 19.1×107, p=0.024 and Cake, 10.2×107 ± 3.20×107 vs 30.8×107 ± 21.7×107, p=0.003). Coliform count in unpacked sample (4.7×104 cfu/g) was observed much higher than the safety limit for human consumption. Bread and cake produced by local bakeries showed lower standard in packaging and microbial quality. A better manufacturing and packaging initiatives can be introduced to avoid its related food safety concerns in future.

Published in Frontiers in Environmental Microbiology (Volume 4, Issue 4)
DOI 10.11648/j.fem.20180404.12
Page(s) 103-109
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Local and Branded Bakery Products, Packaging, Microbial Quality, Spoilage

References
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[3] S. O. Oluwajoba, O. Malomo, O. A. B. Ogunmoyela, O. E. O. Dudu, and A. Odeyemi, “Microbiological and nutritional quality of warankashi enriched bread,” Journal of Microbiology, Biotechnology and Food Sciences, vol. 2, no. 1, pp. 42–68, 2012.
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[6] A. K. Huq O., Md. Uddin J., K. M. Haque F., Roy P., M. Hossain B. (2013). Health, Hygiene Practices and Safety Measures of Selected Baking Factories in Tangail Region, Bangladesh; 10(2): 68-75.
[7] Ponte, J G and Tsen, C C (1978) Bakery products in Food and Beverage Mycology (ed, L. R. Beuchat); 191-223.
[8] Banwart, G. J. (2004). Basic Food Microbiology. A Westport Publication. Pp. 505-544.
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[16] Abdulkareem. L., Garba. D and Abubakar. A, “A study of cleanliness and sanitary practices of street food vendors in Northern Nigeria”, Advances in Food Science and Technology Vol. 2 (5), pp. 209-215, May, 2014.
[17] Gilbert, R. G. (2000). Guidelines for the microbiological quality of some ready-to-eat food samples at the point of sale. Communicable Disease and public health 3: 163-167.
[18] Daniyan, S. Y., and Nwokwu, O. E. (2011). Enumeration of microorganisms associated with the different stages of bread production in Futmin bakery, Nigeria. Int. Res. J. Pharmacy. 2 (7): 88–91.
[19] Afsana, K., Tahmina, S. and Kabir, M. S. (2016). Determination of microbiological quality of packed and unpacked bread. Stamford J. microbiology; 6(1): 24-29.
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[21] Lakshmi J, “Theory study materialof Bakery and Confectionary Products”, 2011. (ICMSF, 1978).
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  • APA Style

    Md. Shovon Al-Fuad, Md. Shamimuzzaman, Raju Ahmed, Hd. Razu Ahmmed, Md. Tarek Hasan, et al. (2018). Packaging and Microbial Status of Local & Branded Bakery Products: A Comparative Study on Jessore Region, Bangladesh. Frontiers in Environmental Microbiology, 4(4), 103-109. https://doi.org/10.11648/j.fem.20180404.12

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    ACS Style

    Md. Shovon Al-Fuad; Md. Shamimuzzaman; Raju Ahmed; Hd. Razu Ahmmed; Md. Tarek Hasan, et al. Packaging and Microbial Status of Local & Branded Bakery Products: A Comparative Study on Jessore Region, Bangladesh. Front. Environ. Microbiol. 2018, 4(4), 103-109. doi: 10.11648/j.fem.20180404.12

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    AMA Style

    Md. Shovon Al-Fuad, Md. Shamimuzzaman, Raju Ahmed, Hd. Razu Ahmmed, Md. Tarek Hasan, et al. Packaging and Microbial Status of Local & Branded Bakery Products: A Comparative Study on Jessore Region, Bangladesh. Front Environ Microbiol. 2018;4(4):103-109. doi: 10.11648/j.fem.20180404.12

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  • @article{10.11648/j.fem.20180404.12,
      author = {Md. Shovon Al-Fuad and Md. Shamimuzzaman and Raju Ahmed and Hd. Razu Ahmmed and Md. Tarek Hasan and Rajib Kanti Roy},
      title = {Packaging and Microbial Status of Local & Branded Bakery Products: A Comparative Study on Jessore Region, Bangladesh},
      journal = {Frontiers in Environmental Microbiology},
      volume = {4},
      number = {4},
      pages = {103-109},
      doi = {10.11648/j.fem.20180404.12},
      url = {https://doi.org/10.11648/j.fem.20180404.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.fem.20180404.12},
      abstract = {Background: Most of the people in Bangladesh due to their hectic lifestyles are now increasingly dependent on various bakery products as a source of ready-to-eat foods. Generally, majority of these widely consumed bakery products mainly bread and cakes are supplied by local bakeries. Any chance of unwanted microbial contamination of these popular food products due to any poor manufacturing, handling and packaging practices can lead to major food safety and public health problems. Objectives: This study was aimed to determine and compare the microbiological quality of the locally produced bakery products of Jessore based bakeries with those of branded bakery products produced by renowned food bakeries as well as assessing their relative packaging conditions in respective shops. Method: 120 bakery shops were randomly selected in Jessore region for a questionnaire based data collection. Three types of bakery shops; tea stalls, confectionaries, and variety stores were inspected against their vending extent of branded and local bakery products with associated packaging and visual appearance. Later, 20 samples of cakes (n=10) and breads (n=10) were tested to determine the total fungal count (TFC), total bacterial count (TBC), total Staphylococcus aureus (TSA), total Enterobacteriaceae (TE), and total coliforms count (TC) in cfu/g. For required statistical data analysis Statistical Package for Social Science (SPSS)-16 software was used. Results: Most of the open (44.6%) and spoiled (49.4%) bakery products were found in the Tea stalls. Locally produced bakery products had greater percentage of spoiled bread and cakes compared to their branded counterparts. Breads were more visually spoiled than cakes irrespective of their brands. The number of visually spoiled breads and cakes positively and significantly increased with the number of opened or partially sealed breads and cakes (r=0.64, p7 ± 3.63×107 vs 37.8×107 ± 19.1×107, p=0.024 and Cake, 10.2×107 ± 3.20×107 vs 30.8×107 ± 21.7×107, p=0.003). Coliform count in unpacked sample (4.7×104 cfu/g) was observed much higher than the safety limit for human consumption. Bread and cake produced by local bakeries showed lower standard in packaging and microbial quality. A better manufacturing and packaging initiatives can be introduced to avoid its related food safety concerns in future.},
     year = {2018}
    }
    

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  • TY  - JOUR
    T1  - Packaging and Microbial Status of Local & Branded Bakery Products: A Comparative Study on Jessore Region, Bangladesh
    AU  - Md. Shovon Al-Fuad
    AU  - Md. Shamimuzzaman
    AU  - Raju Ahmed
    AU  - Hd. Razu Ahmmed
    AU  - Md. Tarek Hasan
    AU  - Rajib Kanti Roy
    Y1  - 2018/09/05
    PY  - 2018
    N1  - https://doi.org/10.11648/j.fem.20180404.12
    DO  - 10.11648/j.fem.20180404.12
    T2  - Frontiers in Environmental Microbiology
    JF  - Frontiers in Environmental Microbiology
    JO  - Frontiers in Environmental Microbiology
    SP  - 103
    EP  - 109
    PB  - Science Publishing Group
    SN  - 2469-8067
    UR  - https://doi.org/10.11648/j.fem.20180404.12
    AB  - Background: Most of the people in Bangladesh due to their hectic lifestyles are now increasingly dependent on various bakery products as a source of ready-to-eat foods. Generally, majority of these widely consumed bakery products mainly bread and cakes are supplied by local bakeries. Any chance of unwanted microbial contamination of these popular food products due to any poor manufacturing, handling and packaging practices can lead to major food safety and public health problems. Objectives: This study was aimed to determine and compare the microbiological quality of the locally produced bakery products of Jessore based bakeries with those of branded bakery products produced by renowned food bakeries as well as assessing their relative packaging conditions in respective shops. Method: 120 bakery shops were randomly selected in Jessore region for a questionnaire based data collection. Three types of bakery shops; tea stalls, confectionaries, and variety stores were inspected against their vending extent of branded and local bakery products with associated packaging and visual appearance. Later, 20 samples of cakes (n=10) and breads (n=10) were tested to determine the total fungal count (TFC), total bacterial count (TBC), total Staphylococcus aureus (TSA), total Enterobacteriaceae (TE), and total coliforms count (TC) in cfu/g. For required statistical data analysis Statistical Package for Social Science (SPSS)-16 software was used. Results: Most of the open (44.6%) and spoiled (49.4%) bakery products were found in the Tea stalls. Locally produced bakery products had greater percentage of spoiled bread and cakes compared to their branded counterparts. Breads were more visually spoiled than cakes irrespective of their brands. The number of visually spoiled breads and cakes positively and significantly increased with the number of opened or partially sealed breads and cakes (r=0.64, p7 ± 3.63×107 vs 37.8×107 ± 19.1×107, p=0.024 and Cake, 10.2×107 ± 3.20×107 vs 30.8×107 ± 21.7×107, p=0.003). Coliform count in unpacked sample (4.7×104 cfu/g) was observed much higher than the safety limit for human consumption. Bread and cake produced by local bakeries showed lower standard in packaging and microbial quality. A better manufacturing and packaging initiatives can be introduced to avoid its related food safety concerns in future.
    VL  - 4
    IS  - 4
    ER  - 

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Author Information
  • Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jessore, Bangladesh

  • Department of Microbiology, Jessore University of Science and Technology, Jessore, Bangladesh

  • Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jessore, Bangladesh

  • Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jessore, Bangladesh

  • Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jessore, Bangladesh

  • Department of Nutrition and Food Technology, Jessore University of Science and Technology, Jessore, Bangladesh

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