Abstract

A.A.T Taleat and *Bolaji A.S

ABSTRACT

Major diseases and illness of men were caused by consumption of contaminated food substances. Bread, a major staple food item eaten by people was analyzed for its nutritional value, the heavy metal and microbial contaminations using standard methods of analysis. Samples were found to contain about 40 % moisture content, 9 % protein, the crude fibre ranged between 0.35 – 0.57 % while the crude fat was about 3 %. Selected heavy metals analysed were Zn (181.10 mg/100g), Fe (85.72 mg/100g), Cd (0.29 mg/100g), and Pb (1.05 mg/100g) found in the exposed bread samples sold at bus terminal in Osogbo while exposed sample from Ikirun was found to contain Zn (105.36 mg/100g), and Fe (46.84 mg/100g). Cadmium (0.17 mg/100g) was detected in fresh bread sample from Ede. All other heavy metals analysed were not detected in other fresh bread samples. A total of 30 bacterial isolates were found in the bread samples and identified by biochemical tests. Enterobacter aerogenes (23 %), Salmonella typhi (20 %), Pseudomonas aeruginosa (17 %), Staphylococcus aureus (17 %) and Klebsiella pneumonia (13 %) were found to be present in the bread samples analysed. The samples were found to be nutritive and the exposed samples were found to contain a worrisome amount of heavy metals. Pathogenic micro-organisms were found in the bread samples though in limited amounts. Bread should be well packed in a protective manner for handling and marketing to prevent cross-contamination and safeguard the health of the consumers.