H. Sule and S. Idris
1Department of Medical Laboratory Science, Faculty of Allied Health Sciences, Bayero University, Kano-Nigeria
*Corresponding author’s Email: sule.hamza@yahoo.com, doi.org/10.55639/607.02010063
ABSTRACT
Bakery products are easily prone to fugal contamination because they are rich source of sugar and can easily hold moisture when in poly bags, this situations or conditions are favourable to fungal growth and multiplication. The study aimed to identify the bakery products fungal contamination rate in the study area. As methodology, three types of bakery products (bread, doughnut and meat pie) were collected for the research. They were analysed using microscopy and culture methods for the identification of possible fungal species associated with spoilage of these important products. The finding showed that, Aspergilus flavus was the highest contaminant across the three products (5 isolates), followed by Aspergilus fumigatus (3 isolates), Aspergilus niger (2 isolates), Mucor heimalis (3 isolates), Penicilium species (2 isolates), while Rhizopus stolonifera had (only 1 isolates), Comparison of the contamination rate of the products showed that bread was the most readily spoiled by fungi while meat pie had the least spoilage rate. The percentage contamination of the products showed that bread had 56.25%, doughnut 25.0% while meat pie had 18.75%. We can base on this research finding conclude that bakery products are prone to contamination by variety of fungal species and bread is easily contaminated than other products.
Keywords:
Assessment,
Bakery products,
Fungal species,
Spoilage.

