Microbiological and Physiochemical Quality Assessment of commercially produced Biscuits and cake available in Sana'a, Republic of Yemen

Abstract

 Biscuits and cake of different brands, are imported from many countries around the world, and distributed over all Yemeni markets. The aim of this study is to determine the Physiochemical deterioration and microbial contamination of the cake and biscuits products of different commercial brands distributed in Yemeni markets according to Yemen Standardization and Metrology Organization (YSOM) Standards. A total of 83 samples from these two categories were selected to study for their Physiochemical and bacteriological properties. Where 18 Physiochemical and 5 bacterial tests has been done following the standard methods. All the test results were compared with YSOM Standards to their acceptability for human consumption. The physiochemical results showed that 9 samples were discrepant to YSOM Standards in their net weight and color, 10 samples were low quality as result to their moisture, 9 samples were shows non-homogenous in their texture, 3 samples showed irregular shape. 14 samples had broken parts, 14 samples were had bad package sealing, stick in to their sealing cover and design defect, 6 samples were not acceptable as result to their rancid smell, 10 samples contained foreign materials, burn and insect infestation, 23 samples had unacceptable levels of Aspartame, Saccharin and Acesulfame-K content respectively, compared with YSOM standards. 11 samples were showed high sorbic acid contain than YSOM permissible limit, 13 samples which have higher content of Cu, 4 samples were not acceptable as result to their fatty acid content and finally 22 samples were having increase amount of acid insoluble ash higher than the acceptable limit according to YSOM. The microbiological results of 16 samples were not acceptable due to their contamination by Staphylococcus aureus, Bacillus cereus and Escherichia coli O157:H7 respectively. All samples were free of Salmonella spp.