ArticleThe Journal of the Egyptian Public Health Association2023
Microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.
Article in The Journal of the Egyptian Public Health Association, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 14 citations in OpenAlex.
- Application of Lamium album Leaves Powder in Wheat Bread Technology.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Lactic acid bacteria: beyond fermentation to bio-protection against fungal spoilage and mycotoxins in food systems.Frontiers in microbiology · 2025Review
- Microbiological Quality Assessment of Some Commercially Available Breads.Foods (Basel, Switzerland) · 2024Article
- Evaluating the Impact of Green Coffee Bean Powder on the Quality of Whole Wheat Bread: A Comprehensive Analysis.Foods (Basel, Switzerland) · 2024Article
- Exploring Chitosan Lactate as a Multifunctional Additive: Enhancing Quality and Extending Shelf Life of Whole Wheat Bread.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundBakery products are important food snacks consumed by people of all ages and economic groups. The growth of unwanted microorganisms that deteriorate products such as bacteria, moulds, and fungi in these foodstuffs may offer risks to consumers' health and generate considerable economic losses. This work aimed to assess the microbiological quality of some packed and unpacked bread products in Alexandria, Egypt.
methodsThis cross-sectional comparative study involved 168 local and branded bakery products that were collected randomly from 2 districts in Alexandria. Hygienic practices such as covering of the bread and wearing gloves during handling were observed and recorded. All bread samples were tested to determine the total plate count (TPC), presence/absence of Staphylococcus aureus (S. aureus), total yeasts and moulds in CFU/g and total coliform count (TC) in MPN/g.
resultsThe mean of the total yeasts and moulds and TC in the packed bread was lower than that of the unpacked bread (3.40 × 10
conclusionBread produced by local bakeries showed lower standards in packaging and microbial quality. Better manufacturing, packaging, storage, and handling initiatives should be introduced to avoid related food safety concerns in the future. The formal authorities should define and clarify standards and rules on bread safety.
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Registered trials
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