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首页> 外文期刊>Journal of Applied Life Sciences International >Microbial Evaluation and Proximate Composition of Pastries Sold Within the University of Uyo Campuses
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Microbial Evaluation and Proximate Composition of Pastries Sold Within the University of Uyo Campuses

机译：于友大学校园内出售的糕点的微生物评估和附近成分

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Microbiological evaluation and proximate composition of pastries sold within the University of Uyo Campuses were determined using standard microbiological and analytical techniques. A total of 28 pastries comprising buns, chin chin, cake and doughnut were bought from different locations within the three campuses (Main campus, Town campus and Annex campus). Microbiological analysis included total aerobic plate count, coliform count and fungal count. Moisture, crude protein, fat, crude fiber, ash and carbohydrate contents were determined by methods of Association of Official Analytical Chemist. Mean total aerobic plate count ranged from 1.5×103 to 4.7×105 cfu/g, fungal count ranged from 2.5×103 to 4.7×104 cfu/g while coliforms were not detected. Among the isolated organisms were potential foodborne pathogens and/or spoilage organisms: Staphylococcus aureus, Bacillus sp., Shigella sp., Salmonella sp., Aspergillus niger, Rhizopus sp. and Fusarium sp. There were high microbial population from Town and Annex campuses with buns having the highest level of microbial contamination. The percentage moisture, protein, fat, ash, fiber and carbohydrate content ranged from 6.13-16.10, 1.08-8.00, 0.40-16.00, 0.90-1.52, 0.50-2.15 and 60.00-85.98% respectively. These potential foodborne pathogens are of public health significance and require further monitoring.
机译：使用标准的微生物学和分析技术确定了大学校园内出售的糕点的微生物学评估和附近成分。从三个校区（主校区，城镇校区和附楼校区）的不同位置购买了总计28种糕点，包括面包，下巴，蛋糕和甜甜圈。微生物学分析包括总需氧板数，大肠菌群数和真菌数。水分，粗蛋白，脂肪，粗纤维，灰分和碳水化合物含量通过官方分析化学家协会的方法测定。平均总需氧菌数范围为1.5×10 3 至4.7×10 5 cfu / g，真菌数范围为2.5×10 3 至4.7×10 4 cfu / g，未检出大肠菌。在分离出的生物中有潜在的食源性病原体和/或腐败生物：金黄色葡萄球菌，芽孢杆菌属，志贺氏菌属，沙门氏菌属，黑曲霉，根霉属。和镰刀菌来自城镇和附楼校园的微生物数量很高，而面包的微生物污染水平最高。水分，蛋白质，脂肪，灰分，纤维和碳水化合物的百分比含量分别为6.13-16.10、1.08-8.00、0.40-16.00、0.90-1.52、0.50-2.15和60.00-85.98％。这些潜在的食源性病原体具有公共卫生意义，需要进一步监测。

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