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 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 .
