Department of Biology, Jimma University, P.O. Box 378, Jimma, Ethiopia
Mola, Y., Department of Biology, Jimma University, P.O. Box 378, Jimma, Ethiopia; Dabassa, A., Department of Biology, Jimma University, P.O. Box 378, Jimma, Ethiopia; Demissie, S., Department of Biology, Jimma University, P.O. Box 378, Jimma, Ethiopia
Bakery products are moracious and staple foods consumed among most of the world's population. These products are prepared from cream, nut, nougat. These delicious foods can cause food borne diseases particularly halophile pathogenic microbes such as Staphylococcus aureus in case of poor hygienity. This study was aimed to evaluate the extent of cream filled bakery products contaminated with Staphylococcus aureus. A total of 30 samples were purchased from randomly selected cafeterias in Jimma town and transported to research and postgraduate laboratory of Biology department. A serial dilution was made accordingly and 0.1 mL aliquot sample was plated on pre-solidified Mannitol Salt Agar (MSA) and incubated at 35°C for 48 h. Samples were collected from three sites (Merkato, Agip and Kochi). The result of the study showed that the mean count (CFU g-1) of S. aureus was dominant (6.3±0.1) in cream cake followed by donut (4.5±0.2) while the lowest mean count was recorded in zebib (4.3±0.2). Most (73.3%) of the food samples were positive for S. aureus. The isolates of S. aureus were resistant to penicillin G, methicillin and oxacillin, however; 75% of isolates were sensitive to erythromycin. Generally, the microbial safety of cream filled bakery products was poor and needs special attention. © Academic Journals Inc.