Bacteriological Quality Assessment and Detection of Residual Potassium Bromate of Some Bread Sold in Fagge Local Government Area Kano State
Abstract
Bread is one of the staple foods most widely consumed around the world, including in Nigeria. The aim of the study was to assess bacteriological quality and detect residual potassium bromate of some bread sold in Fagge Local Government area Kano State. Bacteriological quality assessment was conducted using standard microbiological techniques. Spectrophotometric method was employed for determination of residual bromate in the bread samples. Bacteriological quality assessment of bread showed that, the bread consumed in Kano state are within acceptable microbial loads of 0 - 103 cfu/g and 105 cfu/g according to international commission for microbiological specification food (ICMSF, 2016) and food and Agricultural organization (FAO, 2019) standard limit respectively. It could be observed that mean aerobic bacterial count ranged between 1.0X106 Cfu/g to 5.1X105cfu/g from Fagge Local Government Kano state respectively. The occurrence of E.coli, Salmonella spp, S. aureus and B. cereus of the total of 10 bread samples Escherichia coli had 9(50%) were had 9 percentage of occurrence, followed by Staphylococcus aureus with 4(22.2%) percentage of occurrence then Bacillus cereus with 3(16.6%) percentage of occurrence the last one with lowest percentage of occurrence is Salmonella with 2(11.1%) percentage of occurrence for E.coli. Staphylococcus aureus recorded an occurrence of 4(22.2%) out of 10 samples examined.
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