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Bakery products play an important part in the diet of daily life and provide vital nutrients to human. But pathogenic microorganisms may get entry to bakery items through improper handling and storage which may lead some disease to consumers. For this reason, the objective of this study was to detect pathogenic bacteria in different bakery products collected from different places of Dhaka city. In this study, commonly consumed bakery items such as sweets, biscuit, cake and bread samples were collected from different locations for the detection of pathogenic microorganism. Here, all the samples were found to be contaminated huge microbial count up to 10 CFU/g. Klebsiella spp. and Pseudomonas spp. were most predominate among all. On the other hand, Escherichia coli was totally absent in all the samples. This result indicated that bakery products prepared under unhygienic environments and which may serve as a reservoir of various pathogenic bacteria and most of them were showed resistance against common antibiotics. To ensure the health safety of consumer’s government should take necessary actions to educated food handlers.

food research

Isolation of pathogenic microorganisms and determination of their antibiotic resistance patterns collected from different bakery products of Dhaka city