Isolation Identification and Effect of Fungal Infestation on Bakery Product

Student: Hope Onechojo John (Project, 2025)
Department of Microbiology
Lens Polytechnic, offa, Kwara State.

Abstract

This study investigated the isolation, identification and effect of fungal infestation on bakery product a study of Alafia bread and buns. Samples were collected and subjected to serial dilution and plating techniques to determine total mold counts, followed by morphological and microscopic examination to identify fungal species. The results revealed the presence of Rhizopus spp., Aspergillus spp., Fusarium spp., Penicillium spp., and Mucor spp.. Sample B showed a higher total fungal load compared to Sample A, suggesting possible differences in handling or storage conditions. The percentage occurrence of isolated fungi indicated that Fusarium and Aspergillus species were the most dominant in both samples. Cultural and microscopic analyses further confirmed the identity of the fungi based on colony morphology and hyphal structures. The presence of these fungi, especially those known for mycotoxin production, raises concerns about food safety and shelf-life of bakery products. This study emphasizes the importance of hygienic processing, proper packaging, and appropriate storage conditions to limit fungal contamination. The findings provide useful baseline data for quality control in bakery product management and underline the need for continuous surveillance of fungal contaminants in ready-to-eat food products.

Keywords
Isolation bread buns bakery contamination dilution incubation
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