Occurrence of Pathogenic Bacteria in Baked Pie Sold in Bouesti

Student: Precious Adesola Owolabi (Project, 2025)
Department of Biological Science(s)
Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State

Abstract

ABSTRACT The presence of pathogenic bacteria in baked pies poses significant public health concerns. This study investigates the occurrence and types of pathogenic bacteria found in baked pies, focusing on common pathogens such as Escherichia Spp., Staphylococcus aureus, and Bacillus cereus. These bacteria can contaminate pies through various ingredients, including raw flour, eggs, and dairy products, which may harbor these pathogens before baking. Despite the high temperatures used in baking, some bacteria can survive or contaminate the pies post-baking. The study employs standard microbiological techniques to isolate and identify bacterial strains from pie samples. Results indicate a notable presence of Escherichia Spp., Staphylococcus aureus and Bacillus cereus in the tested sample. The findings underscore the need for stringent hygiene practices and proper handling of ingredients to minimize contamination risks. This research contributes to the understanding of food safety in baked goods and highlights the importance of continuous monitoring and improvement of food safety protocols.

Keywords
Pathogenic bacteria food safety food borne illness
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