Microbial Quality and Aflatoxin Levels of Bread and Flour Products Vended in Akure Metropolis, Ondo State, Nigeria

Abstract

Aim: This study evaluated the microbial quality characteristics of bread and flour-made products vended for human consummation in Akure metropolis. Methods: The sample products including bread, buns, puff puff, meat pie and cake collected from different locations were analysed using standard microbiological methods to enumerate the bacterial and fungal consortia. Macro and micro-morphological identification of the implicated fungi in the food samples were done via standard techniques. The presence and quantity of some aflatoxin types were also investigated using standard techniques. Results: The fungal organisms enumerated include species of Fusarium, Aspergillus, Cladosporium, Mucor, Sacharomyces cerevisiae, Rhizopus and Penicillium. Bacteria consortium implicated in sample products include; Staphylococcus aureus, Bacillus sp., Escherichia coli, Clostridium sp., Pseudomonas aeruginosa and the likes. The levels of aflatoxin B1 and B2 produced were predominantly associated with Aspergillus flavus enumerated from bread products which serve as a rider to the aflatoxin contamination in vended flour products. Conclusion: The toxicity and potency of aflatoxins make them a primary health hazard and as well accountable for losses associated with contamination of processed foods and ready-to-eat foods. It is recommended that bakers should implement the use of heat-treated flour in the production process of ready-to-eat products for human safety.