Shelf Life Assessment of Fungal Contaminants Associated with Selected Bakery Products (Bread, Meat Pie and Cake) in Dutse Metropolis
Aliyu A., Auyo M. I., Kurawa M. M., Haris N. G., Sadiya S.
Abstract
Bakery products such as bread, meat pie, cake etc are staple foods consumed by both poor and rich are subject to fungal contamination. This research was aimed at isolating and identifying the fungal species associated with selected bakery products (bread, meat pie and cake) sold within Dutse, Jigawa State. A total of 27 samples, 9 from each baked product were used in the study, with Potato Dextrose agar and Sabouraud Dextrose agar as culture media while pour plate technique was employed in the fungal isolation. The inoculated samples were incubated at room temperature for 3-5days and were isolated and identified on the basis of their colonial and morphological features as the species of Penicillium spp, Mucor spp, Rhizopus spp, Aspergillus niger and Aspergillus flavus occurred in all samples at different frequency of occurrence studied with Aspergillus flavus having the highest occurrence (31.3%) from cake while Aspergillus niger having the highest occurrence (30.0%) from meat pie and Mucor spp having the highest occurrence (36.4%) from bread.