Project Materials

FUNGAL INFESTATION ON BAKERY PRODUCT BREAD

ABSTRACT

This project effort, which focusses on the fungal infestation of bakery products, explains the types of fungal organisms that cause rotting and contamination of bread. The infestation of fungal organisms on bread is determined by the type and amount of agents present, as well as the surrounding environment. This statement makes it obvious that microorganisms infest foods that are in an environment conducive to their microbial activities. This project focusses on understanding the fungal microorganisms that infest bread, which includes emailing the isolation and identification of the fungal organisms, the source of contamination, and a well-known standardised system known as hazard analysis critical control point, which ensures hygienic bread production. The material and procedure email the gathering of bread samples from five different stores. The isolation technique is used at the Artisan Market in Enugu, and filamention fungus and yeast are identified using wet mount and fluorescence microscopy. The results were acquired by counting the colonies grown on the culture medium (nutrient agar) and the mean of duplicate was then computed. Some fungal microorganisms seen under the microscope are as follows: MuCon SpP Aspergillus flarus. Aspergillus fumigatus, Penicillium Spp. Rhizopus Spp.

Chapter one

Introduction

1.1 Background of the study

Food can become contaminated by deterioration caused by harmful organisms. Infestation by these fungal organisms spoils the product, rendering it unfit for consumption; it also alters the taste, making the product unpalatable. The notion of fungal infestation in food is based on the consideration of consumption factors.

Infestation is defined as the presence of an organism in excess of what is required for growth and microbiological activity. However, pathogenic organisms are capable of causing food poisoning. Food poisoning can occur when organisms (micro) ingest food and emit poisons that are then eaten.

The expense of fungal-infested bread deterioration is high, as is the financial loss caused by raw material waste. Also, given the usefulness of this product in the community in terms of money management, it has aided in the sense that because it is considered a fast snack, it is purchased and consumed without further preparation.

The effect of contaminated bread in society can lead to an epidemic of gastrointestinal disorders, with those who ingest the contaminated bread becoming impacted and getting stomach distress.

As a result, careful consideration should be given to breads that are released into the community to be sold, which is accomplished through the use of a standardised approach known as HACCP (hazards analysis critical control points).

This method is currently commonly acknowledged as a choice for assuring food safety (Jay 1996; de Boer and Beumer 1999). Hazard analysis Critical control points entail recognising potential hazards in the manufacturing process. i.e. the CCp (critical control point), and putting monitoring measures in place to prevent these threats from arising. Even with this method in place, samples still need to be screened for the presence of microorganisms.