Fungal Infestation on Bakery Product Bread
CHAPTER ONE
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.
CHAPTER TWO
LITERTURE REVIEW
COMPOSITION OF BREAD AND ITS REQUIREMENT
Bread has become an essential part of Nigeria diet, principally become of its ready availability and relatively cheap cost when compaserd to other bakery products. Nearly all the commercial bread available In Nigeria are white in colour sweat in taste and spongy in textile and usually produced by the straith dough method. bread from the nutritionist perspective may be deigned as the product obtained by doughinmg, fermenting and baking of the wheat flour with on without other ingredients, miller 1991) flour is characterized by relatively low protein and high carbohydrate content and the carbohydrate sugars of which 90 % or more is starch. Although not an outstanding good source of most nutrients (Udoh 1980).
Enrichment of bread with vitamins and minerals have been instrumental in improving the nutritional adequacy of our diet, supplementing bread with protein concentrate and pure amino acids like “ lysine”shows great promise improving the source of nutrient, (ludoh 1980) The tissue of the loag consists of proteins without gluter or leaves could be made.
CHAPTER THREE
MATERIALS AND METHOD
SAMPLE COLLECTION
The ten loaves of bread were collected from five different shops at artisan market Enugu. They were taken to the laboratory and left at room temperative for a maximum of 8 days. Samples were picked randomly from the loaves of bread and cultured on a suitable medium.
CHAPTER FOUR
RESULT AND DISCUSSION
RESULT
TABLE 1: daily observation of bread at room temperature
CHAPTER FIVE
CONCLUSION AND RECOMMENDATION
CONCLUSION
Conclusively the over all degree of contamination determine the quality of the sample a and form all indications. Bread spoilage be attributed to poor handling and storage condition since the temperature of 2300c attained during the baking procedure would have killed all mold spores, (Christensen 1965; Sammuel 1972, Frazier 1978)
There should be prompt and adequate cooling of the bread loaves before wrapping so as to reduce condensation of moisture beneath the wrapper since heavy contamination after baking is prone to heavily laden with mold spore, a long cooling time and considerable air circulation all favour mold growth, (Frazier 1978) incorporation into bread dough of some mycostatic chemicals could also control bread spoilage.
RECOMENDATION
In order to reduce on probably eliminate this incidence of contamination and spoilage of bread, bakeries and other food industries should maintain adequate cleaning and sanitation of equipment.
This is essential for reasons of producing an uncontaminated acceptable produce. Since bread has become an essential part of the Nigerian diet which is also relatively cheap compared to other bakery product. The world heath organization (WHO) or the government could assist in ensuring the production of uncontaminated bread. This could be done by setting up microbiological standard and dispiriting sanitary inspectors to different bakeries and other food industries without notifying them. They will then examine the personal hygiene and working conditions of the workers. This will go a long way to ensure that their finished product will not be hazardous to human health and the population at large.
REFERENCES
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- Barnett, G.A and B.H Hunter (1973), illustrated General of Imperfect Fungi. Burgen Publishing Company Minneapolis.
- De Boer, E and R.R Beumer (1999)’ Methodology for detection and typing of food borne Micro organisms International Journal of food Microbiology, Vol. 6, No 3, page 23- 30 oxford university press.
- Frazier W.C (1978) Food microbiology, 3rd edition, Graw Hill and Co. INC, New York Page 179-182.
- Joy, J.M (1996) Modern food microbiology 5th edition New York, Chapman and Hall.
- Miller M (1991) Consumers Perception of Food safety. London page 1-5
- Rose A.H (1980) Microbial enzyme and Bioconversion. Academy Press Inc. London Ltd.
- Scholte R.P.M (1996) spoilage fungal in the industrial processing of food” in introduction to food Borne fungi, 5th edition, page 16-28, London Press
- Seiler DAL (1981) Microbiological spoilage of Bakery Production Swiss food No 2 page 42-44
