期刊名称：Journal of Environmental Science and Natural Resources
印刷版ISSN：2408-8633
出版年度：2017
卷号：10
期号：1
页码：81-84
DOI：10.3329/jesnr.v10i1.34699
出版社：Bangladesh Society for Conservation of Environment and Natural Resources
摘要：The study was carried out to assess the microbial quality for shelf life of different bread and cake samples, locally produced in Tangail city of Bangladesh. A total 10 samples of different brand bread and cake were collected from different shop kipper for microbiological analysis. The total viable count (TVC) of samples ranged from 1.0 × 10 2 cfu/g to 1.3 × 10 6 cfu/g at first day, 1.17 × 10 8 cfu/g to 7.3 × 10 10 cfu/g at third day and 2.35 × 10 14 cfu/g to 1.2 ×10 18 cfu/g at fifth day, where WHO permitted maximum 2.0x10 5 cfu/g for TVC. Total coliform count (TCC) ranged from 2 cfu/g to 244 cfu/g at first day, 1.07× 10 5 cfu/g to 3.3× 10 8 cfu/g at third day and 2.08 × 10 10 cfu/g to 1.9 × 10 14 cfu/g at fifth day (maximum permitted value 200 cfu/g). Again, total fungal count (TFC) ranged from 6 cfu/g to 1.1 × 106 cfu/g at first day, 1.23× 10 6 cfu/g to 2.2 × 10 12 cfu/g at third day and 1.82× 10 13 cfu/g to 9.2 × 10 17 cfu/g at fifth day (maximum permitted value 1×10 5 cfu/g). According to the WHO Standard, the microbiological parameters of all collected bread and cake were out of the permitted standards after third day. It was postulated that lack of good manufacturing practices including poor hygiene and sanitation, nutrient rich bread and cake makes a good medium for microbial growth. Therefore, an immediate step should be taken to aware the bakery owner as well as consumers about the sanitation and hygiene to make safety food products. J. Environ. Sci. & Natural Resources, 10(1): 81-84 2017
其他摘要：The study was carried out to assess the microbial quality for shelf life of different bread and cake samples, locally produced in Tangail city of Bangladesh. A total 10 samples of different brand bread and cake were collected from different shop kipper for microbiological analysis. The total viable count (TVC) of samples ranged from 1.0 × 10 2 cfu/g to 1.3 × 10 6 cfu/g at first day, 1.17 × 10 8 cfu/g to 7.3 × 10 10 cfu/g at third day and 2.35 × 10 14 cfu/g to 1.2 ×10 18 cfu/g at fifth day, where WHO permitted maximum 2.0x10 5 cfu/g for TVC. Total coliform count (TCC) ranged from 2 cfu/g to 244 cfu/g at first day, 1.07× 10 5 cfu/g to 3.3× 10 8 cfu/g at third day and 2.08 × 10 10 cfu/g to 1.9 × 10 14 cfu/g at fifth day (maximum permitted value 200 cfu/g). Again, total fungal count (TFC) ranged from 6 cfu/g to 1.1 × 106 cfu/g at first day, 1.23× 10 6 cfu/g to 2.2 × 10 12 cfu/g at third day and 1.82× 10 13 cfu/g to 9.2 × 10 17 cfu/g at fifth day (maximum permitted value 1×10 5 cfu/g). According to the WHO Standard, the microbiological parameters of all collected bread and cake were out of the permitted standards after third day. It was postulated that lack of good manufacturing practices including poor hygiene and sanitation, nutrient rich bread and cake makes a good medium for microbial growth. Therefore, an immediate step should be taken to aware the bakery owner as well as consumers about the sanitation and hygiene to make safety food products. J. Environ. Sci. & Natural Resources, 10(1): 81-84 2017
关键词：Bread;Cake;Microbial Quality;Sanitation and Shelf-life
