ABSTRACT

Bread is one of the staple foods in the world and it is recognized as a semi perishable commodity. Usually the spoilage of bread is due to improper storage. The fungi associated with the spoilage of bread were studied. Mould spoilage of bread is due to post processing contamination. The aim of this work was to determine the species of fungi associated with deteriorated loaves of bread. Five (5) loaves of bread were purchased from different shops in the local market in Umuahia. The fungi involved during spoilage were isolated and identified based on the cultural and morphological characteristics. The results obtained from this study showed that four fungi species namely; Mucor sp, Rhizopus sp, Penicillium sp and Aspergillus sp. were isolated and identified. The percentage frequency occurrence of fungi from deteriorated loaves of bread shows that Mucor sp had the highest percentage occurrence of 5(50%) followed by Rhizopus sp 2(20%) and Penicillium sp. (20%) while Aspergillus sp (10%) had the lowest percentage occurrence. Since bread have been very important in human nutritional qualities, this then calls for proper handling of the produce from the production to consumption. Finally, the bakery who produce breads into bags for transportation, the marketers and consumers should take necessary precautions in preventing contamination and also try to create an environme