Fungal Infestation On Bakery Product Bread

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.