Baked Goods Fungi Spoilage and Anti-Fungi Activities

Abstract

Bread products are an important part of a balanced diet. It is an excellent source of nutrients, such as macronutrients and micronutrients essential for human health. Baked goods are prone to fungal decay. Many filamentous fungi such as Rhizopus, Mucor, Aspergillus and Fusarium are implicated in bread spoilage due to improper handling and sanitation. This study investigated spoilage of moldy baked goods and antifungal activities. The 30 bread samples used for this study were collected from various vendors in Enugu and exposed for 7 days at various locations around the University and observed daily for spoilage. Glassware used for this study was properly sterilized in a hot air oven at 160⁰C for two hours, other materials were autoclaved at 121⁰C for 15 minutes. The culture medium used for this experiment was Sabouraud Dextrose Agar (SDA), which is known to support the growth of fungal organisms only. Organisms associated with bread spoilage are strictly fungal organisms including; Rhizopus spp, Aspergillus spp, Mucor spp, Penicillium spp and Fusarium spp. These isolates are identified bacteriologically by their cultural morphological characteristics. After examining the samples, it was discovered that Rhizopus is the fungus commonly found in bread. Spoilage of baked foods can be a food health hazard and can cause a mild form of foodborne illness. Chemicals are harmful to human health, so the use of natural agents helps maintain human health. Does not affect the taste of food. Clove, lemongrass, cardamom, citrus and edible oil are commonly used in food products. These products also act as control measures for these fungi. This study focuses on fungal spoilage of bakery products and its control measures.

Keywords: fungi, bread, anti-fungi, spoilage