Fungal Infustation On Bakery Product Bread

Click here to download our android mobile app to your phone for more materials and others

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

ORDER NOW

MAKE YOUR PAYMENT INTO ANY OF THE FOLLOWING BANKS:

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631

We also accept : ATM transfer , online money transfer

OR
PAY ONLINE USING YOUR ATM CARD. IT IS SECURED AND RELIABLE.

form>

Call Help Desk Line : 08074466939,08063386834.

After Payment Send Your Payment Details To

08074466939 Or 08063386834, The Project Title You Selected On Our Website , Amount Paid, Depositor Name, Your Email Address, Payment Date. You Will Receive Your Material In Less Than 1 Hour Once We Confirm Your Payment.

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

You may also need: web design company in Nigeria

Bulk sms company in Nigeria

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 cotanmination 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;

Mucon SpP
Aspergillus flarus
Aspergillus fumigatus
Penicillium Spp
Rhizopus Spp

Fungal Infustation On Bakery Product Bread

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
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 .

Fungal Infustation On Bakery Product Bread

CHAPTER ONE

1.0 INTRODUCTION
1.1 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…

Fungal Infustation On Bakery Product Bread

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

ORDER NOW

GTBANK Account Name : Chi E-Concept Int’l ACCOUNT NUMBER: 0115939447

First Bank: Account Name: Chi E-Concept Int’l Account Name: 3059320631

WE HAVE SECURITY IN OUR BUSINESS.

MONEY BACK GUARANTEE

ABSTRACT

Fungal Infustation On Bakery Product Bread

Fungal Infustation On Bakery Product Bread

Fungal Infustation On Bakery Product Bread

The relevance of population census to economic development of rural areas in nigeria

Fungal Infustation On Bakery Product Bread

Leave a Reply Cancel reply

all project topics and materials ,ASSISTING STUDENTS IN ACHIEVING EXCELLENT PROJECT WORK

GTBANK
Account Name : Chi E-Concept Int’l
ACCOUNT NUMBER: 0115939447

First Bank:
Account Name: Chi E-Concept Int’l
Account Name: 3059320631