Ambreen Akhtar Saddozai and Samina Khalil*
A small scale survey of Islamabad bakeries was conducted to determine the microbial contamination in the most commonly consumed bakery products i.e., biscuit, cake, and bread. Samples were randomly collected from 12 sectors (main markets and sub-sector markets). These samples were analyzed for total plate count (TPC), total coliforms, fecal coliforms, E. coli, yeasts and moulds. None of the sample was found contaminated with E. coli, contamination of moulds was also negligible. TPC ranged from 1.0x102 to 1.0x104 cfu g-1 except in three cases, whereas total coliform ranged from 0 to 93 except in two cases, where yeast was 0-1600 g-1 and mould upto 250 g-1. All these samples were within permissible limits except one bread sample from I-9 and one cake sample from G-7 in which coliform count was higher than the permissible limit.