In Bangladesh most of local bakeries don’t have Bangladesh Standards and Testing Institution (BSTI) certification and manufacture bread in non-hygienic place or with low standard raw materials. The aim of this paper is to study microbial qualities of the bread manufactured locally in rural area. These samples were analyzed for bacterial contamination, using Standard Microbiological Procedure (Morphological & Biochemical test). All sample contain huge bacterial contamination; isolated organisms were Bacillus subtilis and, Bacillus cereus in most case, but one sample contain Staphylococcus sp. and E. coli which is alarming for public health.


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