ASSESSMENT OF BAKE PRODUCTS AT DEHRADUN

In present study, local manufactured food products such as bread, pastry, bakery biscuits and one company product parle-G Biscuit were selected for microbial count and characterized the isolated contaminant on the basis of biochemical tests. In Local bread contained 2.86 x104 bacterial cells per gm, bakery biscuits find average 2.96x103 bacterial cells per gm and in pastry, and average 2.73 x103 bacterial cells per gm were present. But parle-G Biscuit did not contain any microorganism. Further, isolated contaminant were characterized by biochemical tests and observed that isolated strains were Bacillus spp., E. coil and Klebsiella spp.


Introduction
Microorganisms are responsible for spoilage as well as food borne infection. The food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics (Sahu and Bala, 2017). Spoiled foods may be safe to eat if they may not cause illness because there are no pathogens or toxins present but changes in texture, smell, taste, or appearance cause them to be rejected (Smith et al., 2004;Doyle, 2007;Edward, 2007; Montville and Matthews, 2008). These pathogenic microorganisms came from contaminated equipment, post processing or miss handling by workers. Adesetan et al. (2013) reported that 66.7% of the kitchen equipments were contaminated with S. aureus, 14.1% with B. subtilis, 7.7% with B. cereus and 11.5% had no bacterial growth. Strict hygienic practice should be observed when handling these equipments to guard against food poisoning. Saranraj et al. (2011) reported that many industrially produced baked goods emerge from the baking process with a surface that is essentially sterile but post bake handling can quickly lead to fungal, microbial surface contamination as a result of exposure to airborne contaminants as well as equipment contact. Rumes et al. (2013) suggested that rope spoilage is a bread disease which consists in bacterial decomposition of the bread crumb. Spoilage organisms are heat-resistant spores of bacteria  (Seiler, 2000). Present literature suggested that various types of microorganisms were responsible for spoilage so aim of present study was counting and isolation of microorganisms from local manufactured food products such as bread, pastry, bakery biscuits at Dehradun and one company product Parle-G were selected for microbial analysis.

Materials and Methods
Collection of samples: In present study, local manufactured food products such as bread, pastry, bakery biscuits and one company product parle-G were selected for microbial analysis.
Isolation of micro-organisms from food samples: Micro-organisms were isolated by serial dilution methods on different agar medium such as Nutrient Agar Medium, Eosin Methylene Blue Agar (EMB), and Bacillus Differentiation Agar Medium.
Characterization of isolated microorganisms: Isolated strains were characterized according to Bergey's manual of determinative bacteriology (Holt et al., 1994).

Results and Discussion
In the present study microbial count or load were determined by SPC (Standard Plate Count) as per the guidance of BIS. In Local bread, average 2.86 x10 4 bacterial cells per gm were present in three samples and it ranged from 2.5 x10 3 to 3.0x10 3 (Table 1). In bakery biscuits, average 2.96x10 3 bacterial cells per gm were present in three samples and it ranged from 2.6x10 3 to 3.3x10 3 (Table2). In pastry, average 2.73 x10 3 bacterial cells per gm were present in three samples and it ranged from 1.2 x10 3 to 3.3x10 3 ( Further, these isolated strains were identified by morphological as well as biochemical tests. The isolated culture strains of bakery biscuits were observing their colour as white pigmented colony, non-motile, rod shape. On the Bread culture strains were also observing their colour as whitish, dry, flat surface, spore forming colonies, rod shape. On the pastry culture strains were also observing color as greyshish white, rod shape, raised colony, moist, smooth, translucent disc and non motile are appeared on the NAM culture plate. Further, these isolated strains were chracterized by biochemical tests and obseved that in all local made products three pathogens i.e. Bacillus spp., E. coil and Klebsiella spp. were present (Table 4- Bacillus subtilis showed negative result in various biochemical tests such as Indole test, MR, VP, Citrate utilization, Nitrate reduction tests. All the results suggested that local bake product such as bread, pastry, bakery biscuits contained microorganisms and assume that these contamination may be due contaminated utensil, miss handling by workers, during storage. Company product parle-G Biscuit did not contain any microorganism which showed that company product is better than local products.     VP --+ -75% (-ve)