DETERMINATION OF MICROBIOLOGICAL QUALITY OF BREAD AND SANITATION CONDITIONS OF LOCAL BAKERIES IN ALIERO TOWN, KEBBI STATE

Abstract

Various changes and variations can occur during the bread-making and storage process that affect the safety, quality characteristics, and acceptability of the bread. The present study was aimed at the determination of the microbiological quality of bread and sanitation conditions of local bakeries in Aliero town, kebbi State. A total of 16 bread samples (3 from each bakery) were collected. Sociodemographic and sanitation condition data were collected through interviews and using an observational checklist. Standard microbiological methods were used for the enumeration, isolation, and identification of bacteria and fungi. The result of sanitary conditions shows that four bakeries (66%) use boreholes as source of water supply, two (33%) use well and none of them use pipe borne. In addition, zero (0%) use a flush system of latrine, and 66% have a pit-latrine while 33% have no latrine facility. All (100%) have stored refuse properly and also use open surface/ditch as a waste disposal method.