Fungal Infestation On Bakery Product Bread

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 microorganism 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 technology and the identification of filamentation 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 microorganisms seen viewed under the microscope are as follows; 

Mucon SpP 

Aspergillus     flarus 

Aspergillus fumigatus 

Penicillium Spp 

Rhizopus Spp