Egberongbe, HO, Onajobi, IB, Oyeyipo, FM, Balogun-Abiola, HT, Wahhab, KA, Odunsi, OM and Abesin, TM

• access_time16 December, 2023

  subjectCategory: Biological Sciences

• Microbial contamination arising from the poor hygiene of bakery equipment can result in foodborne illnesses. This study was conducted to identify enteric bacteria associated with bread bakery equipment. Sterile swab sticks were used to collect samples from the surfaces of pre-baking and postbaking equipment, such as cutting machines, millers, mixers, scales, tables, and baking pans, from five bread bakeries in Ago-Iwoye. Pure cultures of isolates were tested for their cultural characteristics and biochemical properties to identify them. Pseudomonas spp., Klebsiella spp., Salmonella spp., and E.coli were identified as bacteria genera. Klebsiella spp. has the highest contamination frequency of 46.88%, followed by Pseudomonas spp. at 25%, Salmonella spp. at 18.75%, and Escherichia coli at 9.37%. To avoid food poisoning, strict hygiene practices should be followed when handling this equipment, and the production environment should be kept clean.
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