ISOLAATION OF PATHOGENIC MICROORGANISMS OF DIFFERENT BAKERY PRODUCTS AND DETERMINATION OF THEIR ANTIBIOTIC RESISTANCE PATTERNS IN GBOKO, BENUE STATE.

Abstract Bakery products such as bread, cakes, meat pies, and doughnuts are widely consumed due to their convenience, affordability, and nutritional value. However, these products may become contaminated with pathogenic microorganisms during production, handling, storage, or distribution. This study aimed to isolate pathogenic microorganisms from selected bakery products sold in Gboko, Benue State, and determine their antibiotic resistance patterns. Samples of commonly consumed bakery products were collected from various retail outlets and analyzed using standard microbiological techniques. The isolates obtained were subjected to antibiotic susceptibility testing using the disc diffusion method. Results revealed the presence of several pathogenic bacteria, including Staphylococcus aureus, Escherichia coli, Salmonella species, and Bacillus species. Antibiotic susceptibility tests indicated varying levels of resistance among the isolates, with some organisms showing resistance to commonly used antibiotics. The findings highlight the potential public health risk associated with contaminated bakery products and emphasize the need for strict hygiene practices during food preparation and handling. Continuous monitoring of antibiotic resistance patterns among foodborne pathogens is also recommended. Keywords: Pathogenic microorganisms, bakery products, antibiotic resistance, food safety, Gboko.