Microbial Evaluation and Proximate Composition of Pastries Sold Within the University of Uyo Campuses

Abstract

Microbiological evaluation and proximate composition of pastries sold within the University of Uyo Campuses were determined using standard microbiological and analytical techniques. A total of 28 pastries comprising buns, chin chin, cake and doughnut were bought from different locations within the three campuses (Main campus, Town campus and Annex campus). Microbiological analysis included total aerobic plate count, coliform count and fungal count. Moisture, crude protein, fat, crude fiber, ash and carbohydrate contents were determined by methods of Association of Official Analytical Chemist. Mean total aerobic plate count ranged from 1.5×103 to 4.7×105 cfu/g, fungal count ranged from 2.5×103 to 4.7×104 cfu/g while coliforms were not detected.  Among the isolated organisms were potential foodborne pathogens and/or spoilage organisms: Staphylococcus aureus, Bacillus sp., Shigella sp., Salmonella sp., Aspergillus niger, Rhizopus sp. and Fusarium sp. There were high microbial population from Town and Annex campuses with buns having the highest level of microbial contamination. The percentage moisture, protein, fat, ash, fiber and carbohydrate content ranged from 6.13-16.10, 1.08-8.00, 0.40-16.00, 0.90-1.52, 0.50-2.15 and 60.00-85.98% respectively. These potential foodborne pathogens are of public health significance and require further monitoring.