Microbial analysis of icing sugar of spoiled cake and its implications

Description

Microbial analysis of icing sugar of spoiled cake and its implications.

Abstract

The study was about the Microbial Analysis of Icing Sugar of Spoiled Cake and its Implications. Ikot Ekpene metropolis in Akwa Ibom state was used as the study location. Samples of cake were collect from bakeries and eateries in Ikot Ekpene, Akwa Ibom. Microorganisms associated with cake spoilage were evaluated. Samples of cakes were collected from bakeries and eateries. This research assesses the following topics: economic importance of bakery products, microbial spoilage of bakery products, physical factors affecting microbial growth, control of microbial growth in bakery products by using chemical preservatives and bio preservatives. Bacteria and Fungi were isolated using Nutrient and Czapek agar respectively. Three bacterial species and five fungal species were isolated from the spoilt cake samples. The bacterial isolated were, Bacillus laterosporus, Staphylococcus epiderdimis and Staphylococcus aureus. Fungal isolated were, Rhizopus stolonifer, Aspergillus fumigatus, Aspergillus niger, Aspergillus flavus, Penicillum citrinum and, Penicillum chrysogenum. The organisms isolated were listed in order of frequency of occurrence. It then means that most cakes sold in shops and served in parties were not properly prepared and preserved thus, there is a need to employ standard conditions in baking.