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 coutanmination 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
LIST OF TABLES
Table 1 Composition of the medium
Table 2 Daily observation of
bread at room temperature
TABLE 3 Fungal load of the cultured bread
Table 4 Cultural and morphological
characteristics
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
List of
table
Table of contents
CHAPTER ONE
INTRODUCTION
1.1
Background information
1.2
Aims and objective of study
1.3
Hypothesis
1.4
Statement of problem
1.5
Significance of study
1.6
Limitation of study
CHAPTER TWO
LITERATURE REVIEW
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
2.7
Mycotoxin
2.8
Preservative
CHAPTER THREE
MATERIALS AND METHOD
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
CHAPTER FOUR
4.1
Result
4.2
Discussion
CHAPTER FIVE
5.1
Conclusion
5.2
Recommendation
REFERENCES
.
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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