Microbial analysis of three types of bread sold in Sokoto Metropolis

A Yabaya, M O Alayande


Pooled of 300 samples, 100 each of yellow, chocolate and white bread were microbially analyzed to detect the level of contamination and spoilage organism.  The following bacteria were isolated, Staphylococcus saprophyticus, S. aureus, Bacillus subtilis, B. alvei, B.licheniformis, Cornebacterium sp and Proteus sp from 230 loaves.  The fungi isolated were, Aspergillus niger A flavus, Mucor mich, Aspergillus oryzae, R. stolonifer and Penicillium sp.  The percentage occurrence in each bread were 70%, 60% and 100% in yellow, chocolate and white bread respectively.

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