Detection of bacterial contamination in filled and dried biscuit products of young children

Abstract

The grain and Bakery products widely as a potential natural stores to various kinds of microorganism transmitted food due to consist of essential ingredient like carbohydrate, fats,proteins and minerals that have a role of microorganism propagation in products like biscuit made from cereal grains and kept under incorrect storage condition. This study was carried out on 100 local and imported samples of filled and dried biscuit collected from Baghdad governorates supermarkets randomly during ganuary to july (2019) to determine the microbial load of biscuits. Have been described bacterial isolates using a specific media and methods of diagnostic. These samples were analyzed for total Staphylococcus aureus (TSA), total coliforms (TC) and total Enterobacteriaceae (TE). The results showed that (TSA) and (TC) counts were significantly differences (p< 0.05) in local market samples compared to those of super markets samples in both filled and dried biscuit (Table 5) while (TE) counts were significantly higher (p< 0.05) in local market filled samples compared to other types of biscuit (Table 5).Was higher than the acceptable limits. This study demonstrates that biscuit in local markets are more contaminated than in biscuits from super markets in both filled and dried samples of biscuit.