Bacteria Associated With The Deterioration Of Different Brands Of Bread Sold At Elele, Rivers State

Abstract

Bread is a widely consumed ready-to-eat food that is highly susceptible to microbial contamination and spoilage under poor hygienic and storage conditions. This study investigated the bacteria associated with the deterioration of different brands of bread sold in Elele. A total of ten (10) deteriorated bread samples comprising different commercial brands were collected from retail outlets within the study area and analyzed using standard microbiological methods. Total Heterotrophic Bacterial Count (THBC) was determined using the spread plate technique, while bacterial isolates were identified based on cultural, morphological, Gram staining, and biochemical characteristics. The results revealed varying bacterial loads among the bread samples, with Bread B recording the highest THBC (4.5 × 10³ CFU/g), followed by Bread D (2.5 × 10³ CFU/g), Bread C (1.2 × 10³ CFU/g), and Bread A (1.0 × 10³ CFU/g). A total of ten bacterial isolates were recovered, including Bacillus cereus, Pseudomonas spp, Escherichia coli, Staphylococcus spp, Klebsiella spp, Micrococcus spp, and Lactobacillus spp. Pseudomonas spp, Micrococcus and  Bacillus spp were the most predominant organisms, each accounting for 20% of the isolates. The presence of potentially pathogenic bacteria suggests poor hygiene, environmental contamination, and inadequate handling practices during bread processing and distribution. The study concludes that deteriorated bread sold in Elele may pose public health risks and highlights the need for improved hygienic practices, proper storage conditions, and regular microbiological monitoring of bakery products.