ABSTRACT
The analysis of toasted bread was carried out to determine the microbial load. A total of two sample were collected from Douglas market. The analysis was performed in the microbiology laboratory, Imo State University. From the analysis, the microbial count of the Total Heterophilic bacteria count ranges from 1.2-2.8 X106, Total coliform count ranges from 7.8-9.8 X106, TSC ranges from 1.9-2.3 X106, and Total fungi count ranges from 1.6-1.7 X106. Further identification scheme carried out on microbial isolates showed the presence of five bacteria which are Escherichia coli., Salmonella spp., Bacillus spp., Staphylococcus spp., and Klebisella spp. and three fungi which are Rhizopus spp., Mucor spp., and Aspergillus spp. Toast bread which is a good source of nutrients, however microbial loads above 105 tolerant limits and the presence of coliform calls for concern, adequate hazard analysis and critical control point (HACCP) measures the effective good manufacturing practice (GMP) is imperative in the production of bread.