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ABSTRACT
This project work which is all about the fungal infestation of bakery
product BREAD, explain the kind or type of fungal organisms that are
responsible for the spoilage on contamination of bread. The infestation
of fungal organism on bread depends on the kind and number of the agent
present and upon the environment about them. this statement makes it
clear that micro organism infest foods having suitable environment
condition for their microbial activity. This project work is centered on
knowing the fungal micro-organisms that infests bread which emails the
isolation and identification of the fungal organisms, the source of
contamination a known standardized system called hazard analysis
critical control point which ensures hygienically produced breads. The
material and method email the collection of bread samples from five
different shops AT Artisan market, Enugu, the method used is the
isolation technoloque and the identification of filamention fungi and
yeast by wet mount and fluorescence microscopy. The result obtained were
gotten by counting the colonies grown on the culture medium (Nutrient
agar) and the mean of duplicate was then calculated, some fungal micro
organisms seen viewed unbder the microscope are as follows;
Mucon SpP
Aspergillus flarus
Aspergillus fumigatus
Penicillium Spp
Rhizopus Spp
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND INFORMATION.
Food can be
contaminated with spoilage on pathogenic organisms ( micro). Infestation
of these fungal organisms spoil 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
consipteration for fiutres 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 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. Effect
of contaminated bread in the society can lead to an epidemic of
gastrointestinal disorder where by that particular environment that
consumed the contaminate bread become affected there by developing
stomach upset. As a result of this a lot of consideration should be
given to breads that are sent into the community to be sold and this is
done by the standardized system called HACCP ie hazards Analysis
critical control point. This method is now generally considered as a
choice for ensuring safety of foods (jay 1996 de Boer and Beumer 1999)
hazzard analysis critical control point involves identifying places in
the production process where hazzard could occur. i.e. the CCp (critical
control point” and putting monitoring procedures in place to prevent
these hazards occurring even with this system in place samples still
need to be tested for the presence of micro organism.
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 method are sensitive and gives qualitative information on the
number and nature of the micro organism. Present in a food sample.
However, conventional methods require several day 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 sorbates 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
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 wont 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.
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.
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