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Microbiological quality of locally manufactured bread in rural area of Bangladesh

Md. Mehedi HASAN 1
Sezanur RAHMAN 2, *
Kamrul ISLAM 2
AKM. Nazmul HUDA 1

  1. Dept. of Biotechnology and Genetic Engineering, Islamic University, Kushtia, Bangladesh
  2. Biotechnology, Dept. of Biochemistry and Microbiology, School of Health and Life Sciences, North South University, Dhaka, Bangladesh
Correspondence to: Sezanur RAHMAN, Biotechnology, Dept. of Biochemistry and Microbiology, School of Health and Life Sciences, North South University, Dhaka, Bangladesh. Email: pvphuc@bmrat.org.
Volume & Issue: Vol. 3 No. 3 (2017) | Page No.: 55-58 |
Published: 2017-09-30

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Copyright © 2017 by the author(s).

Copyright The Author(s) 2017. This article is published with open access by BioMedPress. This article is distributed under the terms of the Creative Commons Attribution License (CC-BY 4.0) which permits any use, distribution, and reproduction in any medium, provided the original author(s) and the source are credited. 

Abstract

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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