Fungal Investigation on Sold Bakery Production

Abstract

Joy Chinyere Ogbu, Godwin Etuk-Udo, Abdullahi Mohammed Shabako, J. Pondei and Jimba Rai Amos

Fungal contamination of bakery products poses significant public health concerns, especially due to the potential production of mycotoxins. This study investigated the fungal contamination of baked product samples sold in the market. A total of 30 bakery product samples were collected and analyzed for fungal presence using standard microbiological techniques. The samples were plated using spread plate method on sabouraud dextrose agar (SDA) and was inoculated at 25o C to 37o C for 72-120 hours. The total fungal count from baked bread product ranged from 2.4 x 103 to 3.0 x 103 Cfu/mL and the total fungal count from baked ckae product ranges from 2.1 x 103 to 2.9 x 103 Cfu/mL while the total fungal count from baked pastry product ranged from 2.3 x 103 to 3.3 x 103 Cfu/mL, indicating moderate contamination. Aspergillus flavus (30.0%), Aspergillus fumigatus (20.0%), Penicillium sp. (23.3%), and Mucor sp. (26.7%) were identified based on macroscopic and microscopic characteristics. The presence of these fungi suggests potential health risks, as some species produce aflatoxins and other harmful metabolites. The study concludes that poor handling, improper storage, and environmental exposure may contribute to fungal contamination and therefore recommends strict hygiene measures in proper storage practices, routine microbiological screening, and regulatory enforcement to minimize contamination and ensure food safety.

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