Final year project material on Fungal Infustation On Bakery Product Dream from chapter one to five with references ad abstract for download.
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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 theĀ 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 whichĀ 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 duplicateĀ was then calculated, some fungal micro organisms seen viewed unbder the microscope are as follows;
TABLE OF CONTENT
Title page
Certification
Dedication
Acknowledgement
Abstract
List of table
Table of contents
CHAPTER ONE
INTRODUCTION
Background information
Aims and objective of study
Hypothesis
Statement of problem
Significance of study
Limitation of study
CHAPTER TWO
LITERATURE REVIEW
Composition of bread and its requirement
Sources of contamination
Infestation of bakery products
Types of spoilage in bread
The hazard analysis critical control point
Degradation and deterioration of bread
Mycotoxin
Preservative
CHAPTER THREE
MATERIALS AND METHOD
Sample collection
Material used for the preparation of the medium
Preparation the medium
Isolation and identification procedure
Isolation method
Identification of fungi
CHAPTER FOUR
Result
Discussion
CHAPTER FIVE
Conclusion
Recommendation
REFERENCES
CHAPTER ONE
INTRODUCTION
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 ariseĀ through infatuation of food by organisms (micro) which secrete toxins which B their consumed. The cost ofĀ fungal infested bread resulting toĀ spoilage is alsoĀ 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 epidemicĀ of gastrointestinal disorderĀ 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 thisĀ is done by the standardized system called HACCP ie hazards Analysis critical control point.
This method is nowĀ generallyĀ considered as a choice for ensuring safety of foodsĀ (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 pointā and putting monitoring procedures in place to prevent these hazards occurring even with this system in place samples still need to be testedĀ 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).
PresentationĀ of bread commonly involves the use of propionates andĀ sorbates and sometime henzoates. PreservativesĀ 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 beenĀ bought also. The chief types of microbial spoilage of bread as a result of fungal infestation willĀ also studied which is moldiness. Rapines is alsoĀ 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 theĀ scope of study for this research work. AlsoĀ a spoilage not so common called CHALKY BREAD caused by a yeast like Fungi, will be diseased.
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.
HYPOTHESIS
H0-filamentous fungi and yeast has no effect on bread .
H1 ā filamentous fungi and yeast are responsible for spoilageĀ of bread when infested.
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.
SIGNIFICANCE OF STUDY
The justification of this research study is toĀ ensure that a well prepared baked bread devoid of fungal growth is being circulated on sold. It isĀ also carried out on the basic of selling well baked breads uncontaminated so as to avoid any donāt of food poisoning associated with the ingestion of bread.
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 ofĀ 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.
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