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.
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For the full publication, please contact the author directly at: preciousowolabi497@gmail.com
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- Covenant Polytechnic, Aba, Abia State 1
- Covenant University, Canaan Land, Ota, Ogun State 4
- Crawford University of Apostolic Faith Mission Faith City, Igbesa, Ogun State 2
- Crescent University, Abeokuta, Ogun State 1
- Cross Rivers University of Technology, Calabar, Cross Rivers State 142
- Delta State Polytechnic, Ogwashi-Uku, Delta State 11
- Delta State Polytechnic, Otefe, Delta State 13
- Delta State University, Abraka, Delta State 139
- Ebonyi State University, Abakaliki, Ebonyi State 17
- Edo University, Iyamho, Edo State 10