Our Archives

Call 08068929770 or 08122972656 for any enquiries.

Project Topic:

FUNGAL INFUSTATION ON BAKERY PRODUCT (BREAD)

Project Information:

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 24 ::   Attributes: Data Analysis ::   1,958 people found this useful

Project Body:

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 coutanmination 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

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

 

 

Title page                                                                                

 

Certification                                                                           

 

Dedication                                                                              

 

Acknowledgement                                                                  

 

Abstract                                                                        

 

List of table                                                                                      

 

Table of contents          

 

                                                         

 

CHAPTER ONE

 

INTRODUCTION

 

 

  1. Background information

 

  1. Aims and objective of study

 

  1. Hypothesis

 

  1. Statement of problem

 

  1. Significance of study

 

  1. Limitation of study

CHAPTER TWO

LITERATURE REVIEW

 

 

  1. Composition of bread and its requirement

 

  1. Sources of contamination

 

  1. Infestation of bakery products

 

  1. Types of spoilage in bread

 

  1. The hazard analysis critical control point

 

  1. Degradation and deterioration of bread

 

  1. Mycotoxin

 

  1. Preservative

 

CHAPTER THREE

 

MATERIALS AND METHOD

 

 

  1. Sample collection

 

  1. Material used for the preparation of the medium

 

  1. Preparation the medium

 

  1. Isolation and identification procedure

 

  1. Isolation method

 

  1. Identification of fungi

 

CHAPTER FOUR

 

 

  1. Result

 

  1. Discussion

 

CHAPTER FIVE

 

 

  1. Conclusion

 

  1. Recommendation

REFERENCES

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CHAPTER ONE

 

 

 

 

  1. INTRODUCTION

 

  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 bacterial organism which unfortunately is not a fugal organisms and as a result is not in the  scope of study for this research work. Also  a spoilage not so common called CHALKY BREAD caused by a yeast like Fungi, will be diseased.

 

 

 

 

  1. 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.

 

 

 

  1. HYPOTHESIS

H0-filamentous fungi and yeast has no effect on bread .

H1 – filamentous fungi and yeast are responsible for spoilage  of bread when infested.

 

 

 

 

  1. 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.

 

 

 

  1. SIGNIFICANCE OF STUDY

The justification of this research study is to  ensure that a well prepared baked bread devoid of fungal growth is being circulated on sold. It is  also carried out on the basic of selling well baked breads uncontaminated so as to avoid any don’t of food poisoning associated with the ingestion of bread.

 

 

 

 

 

  1. 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 of  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.


Get The Complete Project »

Project Department:

MORE SCIENCE LABORATORY AND TECHNOLOGY FREE UNDERGRADUATE PROJECT TOPICS AND RESEARCH MATERIALS

Instantly Share this Project On Social Media:

CLOSELY RELATED SCIENCE LABORATORY AND TECHNOLOGY FREE UNDERGRADUATE PROJECT TOPICS AND RESEARCH MATERIALS

CONSTRUCTION OF LOW POWER INDICATOR

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 25 ::   Attributes: EXPERIMENT  ::   2299 engagements

CHAPTER ONE 1.0 INTRODUCTION A Low Power Indicator can be defined as an indicator that is having a very low electrical supply or current situated in an electrical instrument which indicates the amo...Continue reading »

PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENT IN NATIONAL ORTHOPEDIAE HOSPITAL ENUGU

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 40 ::   Attributes: EXPERIMENT  ::   2041 engagements

ABSTRACT The prevalence of viral hepatitis B among patients in National Orthopedic Hospital Enugu was studied. The samples comprised that of men , woman and children 200 in numbers, all patient of o...Continue reading »

PREVALENCE STUDY OF HEPATITIS B (AUSTRALIAN ANTIGEN) AMONG PATIENT IN NATIONAL ORTHOPEDIAE HOSPITAL ENUGU

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 40 ::   Attributes: EXPERIMENT

ABSTRACT The prevalence of viral hepatitis B among patients in National Orthopedic Hospital Enugu was studied. The samples comprised that of men , woman and children 200 in numbers, all patient of o...Continue reading »

AN EPIDEMOLOGY SURVEY FOR SCTRISTOSOMIASIS AMONG PUPILS IN AMAGUNZE COMMUNITY IN NKANU LOCAL GOVERNMENT AREA IN EENUGU

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 35 ::   Attributes: Questionnaire, Data Analysis  ::   1944 engagements

ABSTRACT The survey of urinary sehistomiass in Ishele in Amagunze, Nkanu East local Government was carried out using two methods of diagnosis i.e combination of questionnaire on clinical signs and ...Continue reading »

EXTRACTION, CHARACTERIZATION AND ANTI-MICROBIAL SCREENING OF WHITE STAR APPLE Crysophyllum albidum SEED OIL

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 60 ::   Attributes: Data Analysis

ABSTRACT Crysophylum albidum oil was extracted from its seed. The percentage yield was 2.56%. The characterization of the oil showed showed that the refractive index is 1.487, peroxide value is 45.4m...Continue reading »

PRELIMINARY PHYTOCHEMICAL AND ANTIMICROBIAL SCREENING OF FLOWER AND STALK OF Mangifera indica (opioro mango)

 Format: MS WORD ::   Chapters: 1-5 ::   Pages: 60 ::   Attributes: Data Analysis

CHAPTER ONE 1.0 INTRODUCTION Origin: Mango (Mangifera indica) (Opioro) is a native to Southern Asia especially Burma and Eastern India. It is a member of cashew family (Anacardiacee) on of the mos...Continue reading »

What are you looking for today?

TESTIMONIALS:

  • 1. Grace Madu from IMT enugu said "Thank you so much; i will tell my friends about you guys!!! Please give them a good job just like mine!!! God bless you!!!".
    Rating: Excellent
  • 2. Favour Adeoti from Unimaid said "For the good deeds and help to students like me, may God almighty continue to bless u and empower you to do more. Thank u very much...".
    Rating: Excellent
  • 3. Saddiq Abubakar Shuaibu from ESAE BENIN UNIVERSITY said "I check your site because I want you to help do this project thank you".
    Rating: Excellent
  • 4. Temitope Olumide from UAM makurdi said "I can not believe i could trust online platforms but you prove to me that there are still some good people out there. Thank you Mr Donald".
    Rating: Excellent
  • 5. Topeola Atinuke from the bells said "hmmmm, not sure yet about all dis comment still working on dem yet....tank u".
    Rating: Average
  • 6. Michael G. from FUTO said "Good job boys!!! Great content. You guys just saved me. God bless u...".
    Rating: Very Good

Paper Information

Format:ms word
Chapter:1-5
Pages:24
Attribute:Data Analysis
Price:₦3,000
Get The Complete Project »

Best Selling Projects

Our Archives