Determination of Total Microbial Bioload and Pathogen Testing from Bakery Products

Bakery products are the most widely consumed food on the planet. Microbiological spoilage is one of the most common reasons for bakery products having a short shelf life. This study reports on isolation of microorganisms from bakery products. The study aimed to prospect the isolation of bacteria, total colony count and pathogen testing were carried out nutrient agar media and specific media. Isolation of bacteria was done using nutrient agar medium, total colony count was prosecuted by colony counting method and pathogen testing was performed using specific media like mannitol salt agar, EMB agar, cetrimide agar and bismuth sulphite agar. Biochemical characterization was executed for the obtained pathogen. It was preceded by test like indol test, MRVP test, simmon’s citrate test, catalase test, gelatinase test and TSI test. After completion of these tests it was concluded the obtained microorganism was Salmonella species.