الفهرس 
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Abstract
Bakery products make a major component of our daily diet. In the past, people used to prepare and consume fresh food at home. Now the trends are changing as the people are trying to keep up with the hectic routines of busy life. Bakery products have economic importance due to having a balanced and nutritious diet since they are rich carbohydrates, which offer the essential energy for human body function. They are also supplied with several important B complex vitamins, vitamin E, mineral (calcium, iron), and dietary fiber, especially the whole grain and whole meal ones.
Bakery products are normally consumed in the same state they are sold and are considered to be ‘Ready to Eat’ (RTE) products. Bakery products are widely available in extensive variety of products ranging from apple slices to meat pies. Most fresh baked products have only a few days’ shelf life at ambient temperature. The spoilage problems of bakery products could be further classified or subdivided into the following: Physical spoilage (moisture loss, staling), Chemical spoilage (rancidity), Microbiological spoilage (yeast, mold, bacterial growth).Microbial growth on the products is the major cause of economic loss in the bakery industry.
This study aimed to study the microbiological quality of bakery products retailed in Alexandria, through determination of the microbiological quality of bakery products filled with different types of food, and identifying the counts of mold, yeast and bacteria in bakery products available in the Alexandria markets.
To fulfill this objective a total of 130 bakery products samples was purchased from open bakeries, supermarket, hypermarkets and grocery stores in Alexandria markets as follows:
• Seventy six salty bakery products (60 unpacked and 16 packed).
• Fifty four sweet bakery products (33 unpacked and 21 packed).
Assessment of hygienic quality of bakery products was carried out through Alexandria: enumeration of TPC (surface spread method), most probable number of (coliform, f.coliform, and E.coli), coagulase positive S.aureus, B.cereus, total osmophilic mold and yeast count.
The results of the present study revealed that:
1. Total bacterial count
Salty packed bakery products
• TPC ranged from 1.9 to 4.5 log10 CFU/g with a mean of 2.7 log10 CFU/g.
• 50% of samples had count of 102 to <103 CFU/g.
Salty unpacked bakery products
• TPC ranged from 1.6 to 5.3 log10 CFU/g with a mean of 2.9 log10 CFU/g.
• 43.3% of samples had count of 102 to <103 CFU/g.
Sweet packed bakery products
• TPC ranged from 1.3 to 4.2 log10 CFU/g with a mean of 2.4 log10 CFU/g.
• 61.9% of samples had count of 102 to <103 CFU/g.
Sweet unpacked bakery products
• TPC ranged from 1.5 to 4.5 log10 CFU/g with a mean of 3.1 log10 CFU/g.
• 21.2% of samples had count of 102 to <103 CFU/g.
2. Coliform
Salty packed bakery products
• 31.3% of samples were +ve for coliform, had count ranging from 0.96 to 1.4 log10 CFU/g with a mean of 0.3 log10 CFU/g
Salty unpacked bakery products
• 18.3% of samples were +ve for coliform had count ranging from 0.6 to 1.4 log10 CFU/g with a mean of 0.2 log10 CFU/g
Sweet packed bakery products
• 9.5% of samples were +ve for coliform with a mean of 0.09 log10 CFU/g.
Sweet unpacked bakery products
• 45.5% of samples were +ve for coliform had count ranging from 0.96 to 1.4 log10 CFU/g with a mean of 0.5 log10 CFU/g.
3. Fecal Coliform
Salty packed bakery products
• 12.5% of samples were positive for f.coliform, had count ranging from 0.6 to 0.96 log10 CFU/g with a mean of 0.1 log10 CFU/g
Salty unpacked bakery products
• 10.0% of samples were positive for f.coliform, had count ranging from 0.6 to 1.4 log10 CFU/g with a mean of 0.08 log10 CFU/g
Sweet packed bakery products
• F.coliform not found in sweet packed bakery products.
Sweet unpacked bakery products
• 33.3% of samples were positive for f.coliform had count ranging from 0.6 to 1.4 log10 CFU/g with a mean of 0.4 log10 CFU/g.
4. E.coli
Salty packed bakery products
• The incidence was 6.3% had most probable number of 0.96 log10 CFU/g
Salty unpacked bakery products
• The incidence was 6.7% had count ranging from 0.6 to 1.4 log10 CFU/g with a mean of 0.06 log10 CFU/g
Sweet packed bakery products
• E.coli was not found in sweet packed bakery products.
Sweet unpacked bakery products
• The incidence was 15.2% had count ranging from 0.96 to 1.4 log10 CFU/g with a mean of 0.2 log10 CFU/g.
5. S.aureus
Salty packed bakery products
• The incidence was 62.5% had count ranging from 1.5 to 2.5 log10 CFU/g with a mean of 1.1 log10 CFU/g
Salty unpacked bakery products
• The incidence was 60.0% had count ranging from 1.0 to 4.3 log10 CFU/g with a mean of 1.3 log10 CFU/g
Sweet packed bakery products
• The incidence was 57.1% had count ranging from 1.0 to 3.4 with a mean of 1.1 log10 CFU/g.
Sweet unpacked bakery products
• The incidence was 78.8% had count ranging from 1.0 to 4.5 Log10 CFU/g with a mean of 2.2 log10 CFU/g.
6. B.cereus
Salty packed bakery products
• The incidence was 18.8% had count ranging from 1.5 to 4.2 log10 CFU/g with a mean of 0.5 log10 CFU/g.
Salty unpacked bakery products
• The incidence was 16.7% had count ranging from 1.0 to 3.6 log10 CFU/g with a mean of 0.4 log10 CFU/g
Sweet packed bakery products
• The incidence was 9.5% had count ranging from 1.0 to 1.3 log10 CFU/g with a mean of 0.1 log10 CFU/g.
Sweet unpacked bakery products
• The incidence was 18.2% had count ranging from 1.0 to 2.4 log10 CFU/g with a mean of 0.3 log10 CFU/g.
7. B.subtilis
Salty packed bakery products
• The incidence was 56.3% had count ranging from 1.3 to 4.3 log10 CFU/g with a mean of 1.5 log10 CFU/g.
Salty unpacked bakery products
• The incidence was 80.0% had count ranging from 1.0 to 4.1 log10 CFU/g with a mean of 1.8 log10 CFU/g
Sweet packed bakery products
• The incidence was 76.2% had count ranging from 1.3 to 4.1 with a mean of 1.8 log10 CFU/g.
Sweet unpacked bakery products
• The incidence was 72.7% with counts ranging from 1.3 to 4.6 log10 CFU/g with a mean of 2.3 log10 CFU/g.
8. Mold
Salty packed bakery products
• 62.5% of samples were positive for mold had count ranging from 1.3 to 3.3 log10 CFU/g with a mean of 1.4 log10 CFU/g
Salty unpacked bakery products
• 45.0% of samples were positive for mold had count ranging from 1.0 to 3.6 log10 CFU/g with a mean of 0.9 log10 CFU/g
Sweet packed bakery products
• 76.2% of samples were positive for mold had count ranging from 1.0 to 3.5 log10 CFU/g with a mean of 1.6 log10 CFU/g
Sweet unpacked bakery products
• 63.6% of samples were positive for mold had count ranging from 1.0 to 3.2 log10 CFU/g with a mean of 1.2 log10 CFU/g.
9. Yeast
Salty packed bakery products
• 62.5% of samples were positive for yeast had count ranging from 1.6 to 4.3 log10 CFU/g with a mean of 1.4 log10 CFU/g
Salty unpacked bakery products
• 56.7% of samples were positive for yeast had count ranging from 1.0 to 4.2 log10 CFU/g with a mean of 1.2 log10 CFU/g
Sweet packed bakery products
• 23.8% of samples were positive for yeast had count ranging from 1.3 to 3.3 log10 CFU/g with a mean of 0.6 log10 CFU/g
Sweet unpacked bakery products
• 48.5% of samples were positive for yeast had count ranging from 1.0 to 4.4 log10 CFU/g with a mean of 1.2 log10 CFU/g.