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 technology and the identification of filament-ion 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 .