CHAPTER ONE

INTRODUCTION

1.1 BACKGROUND OF THE STUDY

Bread is one of the important staple foods in most countries. It is prepared

by baking dough primarily composed of flour and water. The combinations of

different flours and ingredients such as salts, fats, yeasts, eggs, sugars,

spices, fruits, vegetables, nuts and seeds have resulted in the wide variety of types,

sizes and textures. Bread is an important source of carbohydrates, proteins,

lipids, vitamins, fibers and minerals. Bread may be served in different forms

at any meal of the day, eaten as a snack and is even used as an ingredient in

other culinary preparations. As a food worldwide, bread has become significant in

religious rituals, secular cultural life and languages2. Bread is prone to spoilage

problems. These include physical, chemical and microbial spoilage. Mould

growth is the major economic importance of bread and is a serious and

costly problem for bakeries and consumers. The moulds involved in the

spoilage of bread include Rhizopus sp, Penicillium sp, Europium sp, Aspergillum

sp and Monilia sitophila. One of the most common is Rhizopus stolonifer, often

referred to as the bread mould.

Economic losses of bread due to mould spoilage are between 1% and

5% depending on the type of product, season and the method of processing.

1
In addition to the economic losses associated with bread, another concern is

the possibility of mycotoxins production by some moulds. The concentration

of nutrients also determines the rate of mould growth in bread. The growth

of mould in bread is a substrate-saprophyte relationship with the bread

providing nourishment and the mould surviving on it as long as favourable

environmental conditions prevail.

Mould growth in bread is also favoured by their ability to synthesize

proteolytic and amylolytic enzymes. Furthermore, moisture condensation on a

bread surface due to packaging while the product is not completely cool, may be

conducive to mould growth.

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 methods are sensitive and give qualitative information on the

number and nature of the micro organism. Present in a food sample. However,

conventional methods require several days 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 sorbets 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

2
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 won’t 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.

There were multiple sources of leavening available for early bread.

Airborne yeasts could be harnessed by leaving uncooked dough exposed to air for

some time before cooking. Pliny the Elder reported that the Gaul‟s and Iberians

used the foam skimmed from beer used a paste composed of grape juice and flour

that was allowed to begin fermenting, or wheat bran steeped in wine, as a source

for yeast. The most common source of leavening was to retain a piece of dough

from the previous day to use as a form of sourdough starter (Seiler, 2000).

1.2 AIM AND OBJECTIVES

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 infests bread at room temperature.

1.3 STATEMENT OF PROBLEM

Problems encountered by the society as a result of the consumption of

contaminated bread infested with fungal organism art circulation in the market

3
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 a

result of deposited toxins. This can lead to an epidemic, when a batch of count

ammoniated breading in circulation.

1.4 SIGNIFICANCE OF STUDY

The justification of this research study is to ensure that 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.

1.5 LIMITATION OF STUDY

As a result of time factor, the study was constrained to fit within the

stipulated time limit. Due to this fact, this study was limited only in stored spoilt

and decaying banana purchased from the market places.

Bakery Products: Foods produced through baking, including bread, cakes,

pastries, and other items. These products are typically made from flour, water, and

other ingredients, and are prone to fungal contamination due to their high nutrient

content and moisture.

4
1.6 DEFINITION OF TERMS

Characterisation: The process of identifying and describing the properties of

fungal isolates, including their morphological, physiological, and molecular

characteristics.

Contamination: The unintended presence of harmful microorganisms, such as

fungi, in food products. Contamination can occur at various stages of production,

handling, and storage, leading to spoilage and potential health risks.

Fungi: A diverse group of eukaryotic microorganisms that include yeasts, molds,

and mushrooms. Fungi play various roles in food production and spoilage, with

some species being beneficial for fermentation and others causing deterioration

and health hazards.

Isolation: The process of obtaining a pure culture of a microorganism from a

mixed sample.

5
 CHAPTER TWO

LITERATURE REVIEW

2.1 INTRODUCTION

Food can be contaminated with spoilage on pathogenic organisms (micro).

Infestation of these fungal organisms spoils 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 consultation for futures 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 bakery 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.

2.2 FORMULATION AND BREAD MAKING

Professional bakery recipes use a notation called baker’s percentages. The

amount of flour is usually 100%, and the amounts of the other ingredients are

expressed as a percentage of that amount by weight. Measurement by weight is

6
more accurate and consistent than measurement by volume, particularly for dry

ingredients. The proportion of water to flour is the most important measurement in

a bread recipe, as it affects texture and crumbs the most.

Hard US wheat flours absorbs about 62% water, while softer wheat flours

absorb about 56%. Common table breads made from this dough’s result in a fine

textured, light bread. Most artisan bread formulas contain anywhere from 60 to

75% water. In yeast breads, the higher the water percentages result in more Co2

bubbles and a coarser bread crumb. One pound (450g) of flour will yield a

standard loaf of bread or two French loaves. Calcium propionate is commonly

added by commercial bakeries to tetrad the growth of molds (Seiler, 1994).

2.3 FLOUR

Flour is a product made from grain that has been ground to a powdery

consistency. Flour provides the primary structure to the final baked bread. While

wheat flour is most commonly used for breads, flours made from rye, barley,

maize and other grains are also commonly available. Each of these grains provides

the starch and protein needed to form bred. The protein content of the flour is the

best indicator of the quality of the bread dough and the finished bread. While

bread can be made from all-purpose wheat flour, a especially bread flour,

containing more protein (12 – 14%), is recommended for high quality bread. If

one uses a flour with a lower protein content (9 -11%) to produce bread, a shorter

7
mixing time will be required to develop gluten strength properly. An extended

mixing time leads to oxidation of the dough, which gives the finished product a

whiter crumb, instead of the cream color preferred by most artisan bakers (Seiler,

2000). Wheat flour, in addition to its starch, contains three water- soluble protein

groups (albumin, globulin, and proteases) and two water- soluble protein groups

(glutenin and gliadins).

When flour is mixed with water, the water-soluble proteins dissolve,

leaving the glutenin and gliadin to form the structure of the resulting bread. When

relatively dry dough is worked by kneading, or wet dough is allowed to rise for a

long time, the glutenin forms strands of long, thin, chainlike molecules, while the

shorter gliadin forms bridges between the strands of glutenin. The resulting

network of strands produced by those two proteins is known as gluten. Gluten

development improves if the dough is allowed to autolyse.

2.4 PENICILLIUM SPP

Penicillium chrysogenum is a fungus, common in temperature and

subtropical regions and can be found on salted food products, but it is mostly

found in indoor environments, especially in damp or water-damaged buildings. It

is the source of several B-lactam antibiotics, most significantly penicillin. Other

secondary metabolites of P. chrysogenum include various penicillin, Roquefortine,

C. melsagrin, Chrysogenum, and Xanthocillins,

8
 However, P. chrysogenum cannot be identified based on color alone.

Observations of morphology and microscopic features are needed to confirm its

identity and DNA sequencing is essential to distinguish it from closely related

species such as Penicillium rubens. P. chrysogenum has been used industrially to

produce penicillin and xanthocillin x, to treat pulp mill waste, and to produce the

enzymes polyamine oxidase, phosphor-gluconate dehydrogenate, and glucose

oxidase (Jay, 1998).

2.5 MUCOR SPP

Mucor spp is a filamentous fungus found in the soil, digestive system,

decayed fruits, vegetables and old bread. Mucor spp may cause infection in man,

frogs, amphibian’s cattle and swine. Most of the mucor spp are unable to grow at

370C and the strains isolated from human infections are usually one of the few

Thom tolerant mucor spp (Ronald, 1994).

2.6 ECONOMICAL IMPORTANCE OF BAKERY PRODUCTS

Bakery products are an important source of nutrients viz., energy, protein,

iron, calcium and several vitamins. Commercial bread and biscuits contain around

7.5 per cent to 7.8 per cent protein respectively. Bakery products are good targets

for fiber enrichment, as the decline of fiber consumption in the European diet is

partially due to the refining of cereals. Most claims concerning fiber content refer

to the inherent fibers from wholegrain flour. Fibers enrichment of several bakery

9
products has recently been tested using an ingredient containing 95 per cent short

chain fructo-oligosaccharides. These soluble fibers are naturally found in many

vegetables including wheat, rye, onion, Jerusalem artichoke, and are structurally

close to sucrose, therefore behaving like sugar regarding theology.

The economic losses associated with bakery products, another concern is

the possibility of mycotoxins production. Eurotium species are usually the first

fungi to colonize improperly dried, stored commodities, and when they grow, they

increase the level of available water allowing other species (e.g. Aspergillus and

Penicillium) to thrive. Eurotium sp. does not produce any significant mycotoxins.

Hunt and Robbins (2009). IJPBA, Jan - Feb, 2012, Vol. 3, Issue, 1 , told that

bakery products accounted for approximately 9 per cent of total food expenditure,

with bread king the most important, accounting for 27 per cents of each dollar

spent. However, the consumption of white bread has decreased in the last two

decades in western societies while sales of whole wheat bran bread have increased

due to health concerns.

In the last few years, the bakery products and flour confectionary sector has

witnessed particularly intense technological progress which has brought clear and

tangible changes, not only in terms of commercial and qualitatively characteristics

of the products, but also in terms of process innovation. Usually bakery products

are packaged in plastic films after baking and cooling and they consumed within

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1or 2 months post process contamination is unavoidable. Bakery products are

classified as products of intermediate moisture content on the other hand the

nutritional composition of different bakery products will differ and influence

fungal growth. Contamination by xerophilic organisms in these kind of products

usually comes from the post baking cooling period, as the cooking temperature is

normally enough to eliminate previous contamination.

Bakery products are an important part of food expenditure. Consumption of

bakery products have been falling since the end of world war two in some

industrialized countries such as the USA, Canada, the UK and Australia.

According to Hunt and Robbins (2009).] bakery products accounted for 9 per cent

of the average weekly food consumption. Anon (2000). ] Estimated the

consumption of bread in the UK was still 41.5 kg per person in 1990. Baur (2001),

estimated the western European bread market to be 23.000 million French francs.

For several thousands of years, man has used wheat and other cereals to produce

bread with an average consumption of about 65 kg of bread per capita per year in

Europe, it remains and important constituent of a balanced healthy diet

convenience, taste and freshness determine to a great extent the appeal of bread

products and are expected to remain the driving factors for purchases of bakery

products.

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2.7 MICROBIAL SPOILAGE OF BAKERY PRODUCTS

Microbiological spoilage is often the major factors limiting the shelf life of

bakery products. Spoilage from microbial growth causes economic loss for both

manufacturers and consumer. These losses could be due to many individual cases

such as, packaging, sanitary practice in manufacturing, storage conditions and

product turnover. Rachel Needham et al. (2004). Tested the microbial spoilage

caused by bacteria, yeast and fungi and enzymic spoilage caused by lipoxygenase

can be differentiated from one another and from unspoiled bread analogues after

48 hours using Cluster analysis, prior to signs of visible spoilage. Analysis of the

bread analogues with gas chromatography mass spectrometry identified volatiles

produced by the different spoilage types and unspoiled bread analogues. Microbial

analysis showed that the levels of each microorganism used increased with time.

Francesca Valerio et al. (2009). Characterized 125 presumptive LAB isolates by

repetitive extra genic palindromic – PCR (REP-PCR) and sequence analysis of the

16s rRNA gene, leading to the identification of the following species: Weissella

confusa, Weissella cibaria, Leuconostoc citreum, Leuconostoc mesenteroides,

Lactococcus lactis, Lactobacillus rossiae and Lactobacillus plantarum. The REP-

PCR results delineated 17 different patterns whose cluster analysis clearly

differentiated Weissella cibaria from Weissella confusa isolates.

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2.8 MOULDS

Mould, subsets of fungi, which are ubiquitous on our plants. Fungi are in

every ecological niche, and are necessary for the recycling of organic building

blocks that allows plants and animals to live included in the group “fungi” are

yeast, molds and mildews, as well as large mushrooms, puffballs and bracket

fungi that grow on dead trees. Fungi need external organic food sources and water

to be able to grow. Molds can grow on cloth, car pets, leather, wood, sheets, rods,

insulation (and on human foods) when moist conditions exist (Bravesen et al

1999). Because molds grow in moist or wet indoor environment s, it is possible

for people to be exposed to molds and their products, either by direct contract on

surfaces, fragments, many moulds reproduce in moist food source, can germinate

and begin producing a branching network of cells called hyphen.

Moulds have varying requirements for moisture, food, temperature and

other environmental conditions for growth. Indoor spaces that are wet and have

organic materials that mould can use as food source can and do support mold

growth. Mould spore s or fragment12 that become air borne can expose people

indoors through inhalation or bin contact, (Crude J. 1992).

Mould grow on banana when their spores floats through the air, land on a wet

spot and causing spoilage. Actually, the presence of moulds implies decay. The

13
molds involves in spoilage include black mold with the characteristic black fluffy

growth, white mold – white fluffy mold, gray mold, all these give the banana

patches all over and capable of turning the edible part of the fruit from yellow to

green or black.

2.9 SPOILAGE FACTORS

The grains are low moisture commodities due to which they are less

susceptible to spoilage and have greater shelf-life. The spoilage mainly occurs due

to moisture absorption during storage leading to fungal growth at high

temperature and humidity. Before bulk packaging and storage, the whole grains

are fumigated to reduce microbial load and increase storage period. The factors

influencing the quality of cereals are:

a. Physical

Physical losses are caused by spillages, which occur due to use of faulty

packaging materials.

b. Physiological

Physiological losses include respiration and heating in grains, temperature,

humidity and oxygen.

c. Biological

Biological losses occur due to micro-organisms, insects, rodents, etc.

The sources of contamination in cereals are:

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 • Soil

• Air

• Insects

• Natural microflora of harvested grains

2.10 CEREAL GRAINS AND FLOURS

At initial stages, the grains are contaminated by Pseudomonas, Micrococci,

Lactobacillus and Bacillus. The initial bacterial population may vary from 103 to

106 per gram while mold population may be more than 104 spores per gram.

Due to low moisture content grains and flours usually have long shelf life if

these are properly harvested or stored under proper conditions as microbial growth

is not supported. If due to any reason they attain moisture, the microbial growth

may occur with molds growing at initial stages of moisture while yeasts and

bacteria may grow with increasing moisture.

Spoilage of stored grains by molds is attributed to the following factors:

• Type and number of microorganisms

• Moisture content of more than 12-13%

• Storage temperature

• Physical damage

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 Most common species of molds are Aspergillus, Rhizopus, Mucor,

Fusarium. A significant aspect of spoilage of molds is production of mycotoxins,

which may pose danger to health.

The process of flour making such as washing, milling reduce the microbial

content. Moisture content of less than 15% does not allow growth of molds. Most

molds and bacteria in flours can grow only above 17% moisture, thus moistening

of flours is essential for spoilage by microbes .

Storage fungi- Penicillium, Aspergillus and Fusarium when grain stored

under moist conditions.

2.11 SPOILAGE OF BREAD

Bread is a major product prepared using flours. Dough is prepared from

flours which undergo fermentation for which desirable microorganisms must

grow. If this fermentation exceeds the required limits, it causes souring. Excessive

growth of proteolysis bacteria reduces the gas holding capacity which is otherwise

required for dough rising. Spoilage of bread is usually of two types viz. moldiness

and ropiness.

During bread making, it is baked at very high temperature, thereby there are

less chances of survival of microorganisms. Thus the contamination usually

occurs when cooling is done as well as during packing, handling and from the

environment. The molds which are prevalent are Rhizopusstolonifer (referred as

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bread mold), Penicilliumexpansum, Aspergillusniger. Mucor and Geotrichum also

develop.

Ropiness in bread is usually due to bacterial growth and is considered more

prevalent in homemade breads. The chief causative organism is Bacillus subtilis

or B. licheniformis. These are spore forming bacteria with their spores surviving

baking temperatures. These spores can germinate into vegetative cells, once they

get suitable conditions as heat treatment activates them. In ropiness, the hydrolysis

of bread flour protein (gluten) takes place by proteinases. Starch is also

hydrolysed by amylases, which encourage ropiness. The manifestation of ropiness

is development of yellow to brown color and soft and sticky surface. It is also

accompanied by odor.

Another type of spoilage of bread is chalky bread which is caused by

growth of yeast like fungi Endomycosisfibuligera and Trichosporonvariable. This

spoilage is characterized by development of white chalk like spots.

An unusual spoilage of bread is Red or Bloody bread, which is due to the

growth of bacteria Serratiamarcescens. This organism produces brilliant red color

on starchy foods giving blood like appearance. Neurospora and Geotrichum may

also be involved in imparting pigmentation during spoilage of bread.

Some spoilage of bread are summarized below:

1 Green spored mold- Penicilliumexpansum

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 • Bread mold- Rhizopusstolonifer.

• White cottony mycelium and black spots

2 Red bread mold- Neurosporasitophila

• Ropiness of home-made breads- Bacillus subtilis (Bacillus mesentericus).

• Ropyness due to hydrolysis of flour protein by proteinase of the bacillus

and capsulation of bacillus

3 Chalky bread

• Chalky bread—chalk like white spots due to yeast like fungi ----

Endomycopsisfibuligera and TrichonosporaM

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2.12 CONTROL OF MICROBIAL GROWTH IN BAKERY PRODUCTS

Several methods can be used to control mold growth on bakery products

including reformulation, freezing, and most commonly, the use of preservatives.

Reformulation to reduce product a

Reformulation involves a reduction of available water e.g., a in bakery

products to obtain a longer shelf life. Reduction in product can be achieved by

dehydration, either through evaporation or freeze-drying or by high osmotically

18
active additives e.g., sugars and salts, incorporated directly into the food. The

degree of reduction is of practical significance in making a food non-perishable.

The response to a given degree of varies greatly among microorganisms in

different environments.

Water contained in solutions of sugars and salt becomes unavailable to

microbes due to the increased concentration of crystalloid. Furthermore, microbes

are directly damaged osmotically by concentrations of these substances. This

effect may be due to the adverse influence of lowered water availability on all

metabolic activities, since all chemical reaction of cells require an aqueous

environment. Control of mold growth in bakery products normally relies on

maintaining a sufficiently For example, an of 0.75 can give a 6 month extension in

mold free shelf life.

Higher levels e.g., above 0.77 will only result in a short extension of shelf

life. However, since low aw can adversely affect the quality of the product and

cause changes in shape and texture, care must be taken when reducing product

Freezing has been used for long term preservation of bakery products particularly,

19
cream filled products. Quick freezing is important in controlling the formation of

ice crystals. Large ice

Freezing

Freezing has been used for long term preservation of bakery products

particularly, cream filled products. Quick freezing is important in controlling the

formation of ice crystals. Large ice crystals are formed when the rate of freezing is

slower; the large crystals can disrupt membranes and internal cellular structures.

Cakes, cookies, short cake, and pancakes are commonly frozen and marketed in

the frozen form. Bread has been held fresh for many months by storage at -22°C.

In contrast to fresh bread, which stales in less than a week, frozen bread stales

very slowly. Therefore, the lower the temperature, the more slowly it stales.

Desrosier (2006) reported that bread frozen quickly after baking and held for one

year at -18°C, was equivalent in softness to fresh bread held for two days at 20°C.

Preservatives

Preservatives are most commonly used to control mold growth in baked

goods. The Code of Federal Regulations (CFR) defines preservatives “as an

antimicrobial agent used to preserve food by preventing growth of

microorganisms and subsequent spoilage”. There are two classifications of

preservatives: chemical and natural permitted chemical mold inhibitors in bread

include acetic, sorbic, prop ionic acids and their salts. Natural food preservatives,

20
such as cultured products, raisins, vinegar, are identified by their common name

on the ingredient statement.

21
 CHAPTER THREE

3.1 MATERIALS AND METHOD

3.2 MATERIALS; SAMPLE (BREAD AND CAKE)

Petri dishes, test tubes, beakers, conical flask, Ethanol, sterile distilled

water, potatoes dextrose agar, Aluminum for, masking tape, cotton wool

Microscope, Autodave Incubator.

3.3 COLLECTION OF SAMPLE.

Some bread and cake samples were purchases from several vendors within Auchi

local Markets. They were carefully labeled and transported to the laboratory.

Auchi Polytechnic, Auchi

3.4 STERILIZATION MATERIALS

All glassware’s were carefully sterilized using an autodave at 121 0c for 15

minute prepared potatoes dextrose agar was also sterilized at 121 0C for 15minutes.

Cotton wool soaked with ethanol was used to do sterilize work benches/surfaces

and other non-glass materials.

Microbial analysis

Five samples of Bread labeled BrI to for 5, cake samples labeled Ca1 Tp

Ca5 were left in the laboratory for 4-5 days to allow microbial spoilage.

Enumeration and isolation of Microorganisms.

22
 Firstly Serial dilution was carried on the samples; 10g of each sample was

weighed respectively. On each sample, a fivefold serial dilution was carried out b

y filling five test tubes each with 9ml of distilled water 10g of a sample is placed

10ml of distilled water in a conical flask to form the stock sample. From the stock

sample, withdraw 1ml using a sterile pipette and place into the first sample

containing 9ml of sterile distilled water, shake the test tube. Again, using a sterile

pipette, withdraw 1ml from the fist tube into the 2 nd test tube. Repeat till the fifth

test tube and for all other samples respectively.

At the end of the serial dilution there.

Pour plate method was done by introducing 1ml of the divinity sample into

A Clean sterile Petri dish ,already sterilized potatoes ,dextrose agar that was

allowed to cool to 40 c was introduced into the Petri dish containing 1ml of the

diluents sample .the Petri dish was swirled carefully to allow in colon to mix with

midis ,is is allowed to solidify ,this method is repeated for all samples all ten plate

are labeled accordingly and then incubated upside down in an incubator at 25 c for

48 hours.

At the end of incubation period colonies are enumerated using colony

counter .isolation, characterization and identification of fungal isolation.

23
Fungal isolated after enumeration are isolated and identified based on cultural

characteristics and m microscopy examination of spores, hyphae/my cellia and

buds.

24
 CHAPTER FOUR

4.1 RESULTS

Ten Samples of bakery products (5 sample of bread and 5 samples of cake) were

investigated for fungal spoilage. Tables 1 and 2 shows the fungal had of the

bakery samples and characterization of the fungi isolated. Fungal load Ranged

from 1.0x105cfu/ml to 7.0x105 cfv/ml. four fungal isolates was identified. They

include; mucor sp, Rhizopus sp, Aspergillums and Penicillive sp

Table 1: Fungal load of bakery (Bread and Cake) sample investigated

Sample Fungal load cfv/ml

Br 1 2.0x105

Br 2 1.0x105

Br 3 1.0x105

Br 4 -

Br 5 3.0x105

Ca 1 5.0x105

Ca 2 -

Ca 3 1.0x105

Ca 4 2.0x105

Ca5 3.0x105

4.2 Table characteristics of fungal isolated Identified

25
Fungal Isolates Microscopy Cultural Characteristic

Mucor sp

Rhizopus sp

Aspergillums sp

Pernicillium sp

Ca5

26
 CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 DISCUSSION

Bread samples had a fugal load of 1.0x10 5 cfu/ml to 3.x105 cfv/ml with one

of the bread sample (Br 4) not recording any fungal presence. Cake samples had a

fungal load of 1.0x105 cfv/ml to 7.0x105 cfv/m with of to the cake sample (Ca 2)

not recording any fungal result. The presence of fungi in bread may have been as a

result of high humidify where the bread samples were stored before purchase and

dung pre-microbial analysis or may be the bread was wrapped while still warm

(Jay, 2005).

Baking process of cakes is sufficient to destroy microbes; however fungi

and other related micro organisms may find their way into cakes from king, other

handling procedures and even from the air. Some others could be associated with

the fruits and nuts used for decorating the cake surface.

High humidity is also a factor for fungi in cakes [Jay, 2005].

5.2 CONCLUSION AND RECOMMENDATION

Bakery products especially commercially produced breads and cakes when

properly handled and produced, lacks sufficient amount of moisture that will

allow the growth of spoilage micro-organisms like fungi.

27
 Banking temperature are sufficient to inhabit the growth of most spoilage

bacteria and fungi excepting when post banking procedure are not effective

against microbe .the following are possible recommendation to avoid fungal

spoilage of bread and cake.

1. Allow breads sufficiently cool before wrapping.

2. Maintain proper and safe hygiene before, during and after baking.

3. Adapt measures that will preserve and protect the baked products from

fungal attack when using kings, fruits and ruts.

4. Storage of breads and cakes should follow due procedures or laid down

roles and regulation.

28
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 ACKNOWLEDGEMENTS

Our Profound gratitude goes to Almighty God for His guardian and protections while

preparing his work.

Our special thanks go to our project supervisor, MR. REMISON .A. whose encouragements

aided in no small measure in the final completion of this project work.

Several people also served in various ways to facilitate the successful completion of this

work. To them all, we owe a great deal of gratitude and appreciation.

We also appreciate our parents, brothers and sisters, for their immense support towards

the completion of this work. They have contributed financially and in prayers.

This part of the work will not be complete if we do not appreciate the efforts of our senior,

Haruna Genesis for his advice and efforts toward the completion of this work.

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