Assessment of Bacteria Isolates That Causes Food Spoilage in Bread.

Bread spoilage, often caused by bacterial contamination, is a serious concern for public health and food safety. This study looks into the types of bacteria involved in bread spoilage, focusing on their isolation, identification, and potential implications for food safety. Fresh bread samples were collected from a market in Ikere, Nigeria. The bread was stored for seven days to allow bacteria to grow to get spoilt sample. The study used standard microbiological methods, including cultural and biochemical tests. The result revealed the presence of several bacteria species, including, Pseudomonas, Bacillus, Lactobacillus, and Staphylococcus, with a higher prevalence of Staphylococcus and Pseudomonas in spoilt bread samples. Gram staining results showed both Gram-positive and Gram-negative bacteria, distinguished by their retention or loss of crystal violet stain, respectively. Biochemical tests, such as the catalase, indole, and oxidase tests, were carried out. The results highlight the variety of bacteria involved in bread spoilage and stress the importance of proper handling and storage to prevent contamination. This study also shows how identifying bacteria through biochemical tests can help the food industry improve bread preservation methods and ensure public health is protected. Keywords: Bread, Spoilage, Bacteria, Contamination, Pseudomonas, Staphylococcus, Bacillus, Lactobacillus.