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;
CHAPTER ONE
1.
INTRODUCTION
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.
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.
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.
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.
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.
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.