ASSESSMENT OF BACTERIA ASSOCIATED WITH BAKING EQUIPMENT IN SELECTED BAKERIES IN AGO-IWOYE, OGUN STATE, NIGERIA.

Microbial contamination arising from the poor hygiene of bakery equipment can result in foodborne
illnesses. This study was conducted to identify enteric bacteria associated with bread bakery
equipment. Sterile swab sticks were used to collect samples from the surfaces of pre-baking and postbaking equipment, such as cutting machines, millers, mixers, scales, tables, and baking pans, from
five bread bakeries in Ago-Iwoye. Pure cultures of isolates were tested for their cultural
characteristics and biochemical properties to identify them. Pseudomonas spp., Klebsiella spp.,
Salmonella spp., and E.coli were identified as bacteria genera. Klebsiella spp. has the highest
contamination frequency of 46.88%, followed by Pseudomonas spp. at 25%, Salmonella spp. at
18.75%, and Escherichia coli at 9.37%. To avoid food poisoning, strict hygiene practices should be
followed when handling this equipment, and the production environment should be kept clean