Assessment of Microbiological Quality and Potential Health Risks from Contaminant Microorganisms in Packaged and Bulk Flours

Abstract

This study evaluated the microbiological quality of eight flour samples (wheat, corn, rice, and oat), both packaged and sold in bulk, collected from markets in the Guelma region. The analysis focused on mesophilic aerobic bacteria, total and fecal coliforms, E. coli, Staphylococcus aureus, yeast and molds, Bacillus cereus, Salmonella, and Shigella. Results revealed the absence of major foodborne pathogens such as E. coli, Salmonella, Shigella, and B. cereus. However, several samples particularly some packaged and bulk flours exceeded acceptable microbiological limits for mesophilic flora and S. aureus. Oat flour showed the highest fungal contamination, likely due to its higher fat and fiber content. Variations in contamination levels were attributed to differences in raw material composition, hygienic practices during processing, packaging conditions, and environmental exposure. Although this study did not assess productions facilities or supply chains directly, the microbiological noncompliance observed in market ready products underscores the need for improved post- harvest handling, secure packaging, and regular microbiological monitoring. These findings support the recommendation for broader implementation of food safety systems such as Hazard Analysis and Critical Control points (HACCP) to enhance the microbial safety of cereal-based products in traditional and small-scale market settings.