Fungal Infustation On Bakery Product (Bread)
TABLE OF CONTENT
List of table
Table of contents
1.0 INTRODUCTION OF FUNGAL INFESTATION ON BAKERY PRODUCT DREAM
1.1 Background information
1.2 Aims and objective of study
1.4 Statement of problem
1.5 Significance of study
1.6 Limitation of studyCHAPTER TWO
2.0 LITERATURE REVIEW OF FUNGAL INFESTATION ON BAKERY PRODUCT DREAM
2.1 Composition of bread and its requirement
2.2 Sources of contamination
2.3 Infestation of bakery products
2.4 Types of spoilage in bread
2.5 The hazard analysis critical control point
2.6 Degradation and deterioration of bread
3.0 MATERIALS AND METHOD OF FUNGAL INFESTATION ON BAKERY PRODUCT DREAM
3.1 Sample collection
3.2 Material used for the preparation of the medium
3.3 Preparation the medium
3.4 Isolation and identification procedure
3.4.1 Isolation method
3.5 Identification of fungi
4.1RESULT OF FUNGAL INFESTATION ON BAKERY PRODUCT DREAM
5.0 CONCLUSION AND RECOMMENDATIONOF FUNGAL INFESTATION ON BAKERY PRODUCT DREAM
This project work is carried out using freshly purchase bread left after several days of production. The bread was left in its wrapper to under go spoilage at room temperature. This was done to determine if contamination occurred at site of production or risk
The sample is cultured after 8 days of purchase. After culturing, some relative level of contamination was observed it is the contaminaosure after baking and that the wrapping bags constitute a source of contamination. This is because the high temperature attained during baking procedure is sufficient to kill all fungal spores, (Christensen 1965, sprenger 199997). The samples were examined on daily basis as shown in Table 1″ of 4NT,4.1.
The colour change of the bread was seen/ viewed by the use of the naked eye, the odourpassived by the nose, the taste examined by the tongue and the Appearance of the fungal growth was viewed with the naked eye.
In table 2 of unit 4.1 the fugal load in the cultured medium of the dilution blank (10-2) had colony forming unit of 190 CFU when counted, that of 10-3 cultured medium had 110 Cfu and 10-4 had 90 CFU.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.
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
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