IMPACT OF MICROORGANISMS ON BAKERY EQUIPMENT SURFACES ON THE MICROBIAL QUALITY AND SPOILAGE OF BAKED PRODUCTS

Abstract

Food quality and safety are critical public health concerns, particularly in the context of globalization and the increasing complexity of the food supply chain. Consumers are increasingly prioritizing both the nutritional value and safety of food to avoid health risks. Food safety aims to mitigate hazards such as microbial contamination, pesticide residues, misuse of food additives, and chemical or biological toxins. This study examines microbial contamination in bakery equipment and finished products across five locations in Chennai. Forty samples were collected, including swabs from equipment (e.g., cutting knives, baking ovens, trays) and finished products. Microbial analysis identified 47 bacterial, 7 fungal, and 6 yeast isolates