Fungal Infestation On Bakery Product Bread
Fungal infestation on bakery products like bread can pose significant challenges to both producers and consumers. Such infestations not only compromise the quality and taste of the bread but also raise concerns about food safety and health risks associated with consuming contaminated products. Addressing fungal infestation requires meticulous attention to hygiene practices throughout the production process, including proper storage conditions, temperature control, and sanitation measures. Implementing preventive measures such as using preservatives, packaging techniques that inhibit fungal growth, and regular inspections can help mitigate the risk of fungal contamination. Additionally, educating consumers about proper storage and handling of bread products can contribute to reducing the incidence of fungal infestation and ensuring the quality and safety of bakery goods.
This project work which is all about the fungal infestation of bakery product BREAD, explain the kind or type of fungal organisms that are responsible for the spoilage on contamination of bread. The infestation of fungal organism on bread depends on the kind and number of the agent present and upon the environment about them. this statement makes it clear that micro organism infest foods having suitable environment condition for their microbial activity. This project work is centered on knowing the fungal micro-organisms that infests bread which emails the isolation and identification of the fungal organisms, the source of contamination a known standardized system called hazard analysis critical control point which ensures hygienically produced breads. The material and method email the collection of bread samples from five different shops AT Artisan market, Enugu, the method used is the isolation technoloque and the identification of filamention fungi and yeast by wet mount and fluorescence microscopy. The result obtained were gotten by counting the colonies grown on the culture medium (Nutrient agar) and the mean of duplicate was then calculated, some fungal micro organisms seen viewed unbder the microscope are as follows;
Mucon SpP
Aspergillus flarus
Aspergillus fumigatus
Penicillium Spp
Rhizopus Spp
Title page
Certification
Dedication
Acknowledgement
Abstract
List of table
Table of contents
CHAPTER ONE
INTRODUCTION
1.1 Background information
1.2 Aims and objective of study
1.3 Hypothesis
1.4 Statement of problem
1.5 Significance of study
1.6 Limitation of study
CHAPTER TWO
LITERATURE REVIEW
2.1 Composition of bread and its requirement
2.2 Sources of contamination
2.3 Infestation of bakery products
2.4 Types of spoilage in bread
2.5 The hazard analysis critical control point
2.6 Degradation and deterioration of bread
2.7 Mycotoxin
2.8 Preservative
CHAPTER THREE
MATERIALS AND METHOD
3.1 Sample collection
3.2 Material used for the preparation of the medium
3.3 Preparation the medium
3.4 Isolation and identification procedure
3.4.1 Isolation method
3.5 Identification of fungi
CHAPTER FOUR
4.1 Result
4.2 Discussion
CHAPTER FIVE
5.1 Conclusion
5.2 Recommendation
REFERENCES
1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION.
Food can be contaminated with spoilage on pathogenic organisms ( micro). Infestation of these fungal organisms spoil the product so that it is not fit to eat; it also changes the taste so that the product is not desirable. The concept of food infestation of fungal organisms is based on the consipteration for fiutres of consumption. Infestation is defined as the over presence alone has led to its growth and microbial activity. Pathogenic organisms however can cause food poisoning. Food poisoning can arise through infatuation of food by organisms (micro) which secrete toxins which B their consumed. The cost of fungal infested bread resulting to spoilage is also great with loss of money due to wastage of the raw materials. Also considering the usefulness of this product in the community with the management of money being spent it has also helped in the sense that since it is regarded as a fast food it is being bought and consumed directly without further preparations done. Effect of contaminated bread in the society can lead to an epidemic of gastrointestinal disorder where by that particular environment that consumed the contaminate bread become affected there by developing stomach upset. As a result of this a lot of consideration should be given to breads that are sent into the community to be sold and this is done by the standardized system called HACCP ie hazards Analysis critical control point. This method is now generally considered as a choice for ensuring safety of foods (jay 1996 de Boer and Beumer 1999) hazzard analysis critical control point involves identifying places in the production process where hazzard could occur. i.e. the CCp (critical control point” and putting monitoring procedures in place to prevent these hazards occurring even with this system in place samples still need to be tested for the presence of micro organism.
Detection of most of the micro organisms requires growth of the organism on selective media which can take a number of days from isolation to identification. These method are sensitive and gives qualitative information on the number and nature of the micro organism. Present in a food sample. However, conventional methods require several day to produce result because they rely on the ability of micro organisms to multiply to visible colonies (De Boser and Beumer 1999). Presentation of bread commonly involves the use of propionates and sorbates and sometime henzoates. Preservatives are added to retain on to increase the shelf life by preventing the micro-organism responsible for the contamination of that food. There alter natives to preservatives have been bought also. The chief types of microbial spoilage of bread as a result of fungal infestation will also studied which is moldiness. Rapines is also another type of bread spoilage but unfortunately it wont be studies due to the fact that it is caused by bacterial organism which unfortunately is not a fugal organisms and as a result is not in the scope of study for this research work. Also a spoilage not so common called CHALKY BREAD caused by a yeast like Fungi, will be diseased.
1.2 AIMS AND OBJECTIVES OF THE STUDY
This project is based on the isolation and identification of the fungi organism responsible for the spoilage of bread. To examine the species of fungi that infest bread at room temperature.
1.3 HYPOTHESIS
H0-filamentous fungi and yeast has no effect on bread .
H1 – filamentous fungi and yeast are responsible for spoilage of bread when infested.
1.4 STATEMENT OF PROBLEM
Problems encountered by the society as a result of the consumption of coutaininated bread infested with fungal organism art circulation in the market places are related health wise, in the sease that when contaminated. Breads are eaten; it leads to caster or intestinal disorder by some fungal organism which is an a result of deposited toxins. This can lead to an epidemic, when a batch of count ammoniated breading in circulation.
1.5 SIGNIFICANCE OF STUDY
The justification of this research study is to ensure that a well prepared baked bread devoid of fungal growth is being circulated on sold. It is also carried out on the basic of selling well baked breads uncontaminated so as to avoid any don’t of food poisoning associated with the ingestion of bread.
1.6 LIMITATION OF THE STUDY
This project work is limited to the isolation and identification of fungal organism present filamentous fungi and yeast. This is also limited restricted on the examination of the end product which is the baked bread and not its raw material which is the flour, practical works is carried out on the pathogenically of species identified as this could be another area of study for interested microbiologists.
Fungal infestation on bakery products like bread can be a common issue if proper hygiene and storage conditions are not maintained. Fungi, such as molds, can grow on bread when it is exposed to moisture, warmth, and air. Here are some factors to consider and tips to prevent fungal infestations on bread:
Moisture Control: Moisture is one of the primary factors that promote fungal growth. Ensure that your bakery environment is dry, and avoid using wet utensils or hands when handling bread.
Proper Storage: Store bread in a cool, dry place in an airtight container or a plastic bag. This helps to prevent moisture from reaching the bread and creating a suitable environment for fungi to grow.
Cleanliness: Maintain a clean and sanitized workspace in your bakery. This includes cleaning baking surfaces, utensils, and equipment regularly to prevent contamination.
Good Hygiene Practices: Ensure that your hands are clean and sanitized when working with bread. Contaminated hands can introduce fungi to the bread.
Temperature Control: Keep the bakery at a temperature that discourages fungal growth. Cooler temperatures are generally better for bread storage.
Quality Ingredients: Use high-quality ingredients for your bread production. Lower quality ingredients may have higher levels of contaminants that can contribute to fungal growth.
Preservatives: Consider using preservatives in your bread recipe. Some common preservatives, like calcium propionate, can help extend the shelf life of bread by inhibiting fungal growth.
Regular Inspection: Routinely check your bread for signs of fungal growth, such as mold spots. If you see any, remove the affected areas immediately to prevent further contamination.
Packaging: If you’re selling bread, ensure that your packaging is airtight and seals properly. This will help keep moisture and contaminants out.
Rotation: If you have a bakery, make sure to rotate your stock to use older bread first. This prevents bread from sitting too long, which can increase the chances of fungal infestation.
If you encounter fungal infestation on bread, it’s essential to discard the affected portions and thoroughly clean the area where the bread was stored to prevent the spread of spores. Additionally, investigate the root cause of the infestation to prevent it from happening again in the future.
Remember that food safety regulations and guidelines may vary by location, so be sure to follow local food safety standards and consult with relevant authorities or experts if needed to ensure the safety of your bakery products.