Isolation and Identification of Fungi spp Associated with Bread Spoilage in Lapai, Niger State
DOI:
https://doi.org/10.71637/tnhj.v25i1.991Keywords:
Bread Spoilage, One Health, Fungi spp, Antifungal resistanceAbstract
Background: Bread is a widely consumed perishable food that undergoes physical, chemical, sensory, and microbiological changes during storage, leading to spoilage. Contaminated bread can cause intestinal disorders, disease outbreaks, and antifungal resistance. This study investigated fungal contamination in bread sold in Lapai, Niger State, Nigeria, and assessed its proximate and physicochemical properties.
Methods: Bread samples were collected from five street-vended locations in Lapai and analyzed in the microbiology laboratory. Samples were inoculated on Sabouraud Dextrose Agar (SDA) with chloramphenicol to inhibit bacterial growth.
Results: A total of 15 bread samples were analyzed, with fungal isolates including Aspergillus spp. (50%), Mucor spp. (18.75%), Fusarium spp. (6.25%), Penicillium spp. (12.5%), and Rhizopus spp. (12.5%).
Conclusion: Mold spoilage reduces bread shelf life, leading to economic losses in the bakery industry. Poor hygiene and post-production contamination contribute to fungal growth and antifungal resistance. Implementing strict hygiene practices, heat treatments, and proper packaging can help mitigate bread spoilage and associated health risks.
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