1.1 Introduction
Bakery products like bread are significant food items acknowledged all over which is an exceptionally helpful type of food source wanted by all populace including the rich and poor for both the rural and urban metropolitan regions (Parra et al., 2004). Bread and other pastries or bakery products undergo different deterioration issues which could be physical, chemical or microbial (Moore et al., 2008). Various organisms involved in bread and other bakery products spoilage include Rhizopus, Mucor, Penicillum, Eurotium, Aspergillus and Monillia (Saranraj et al., 2012). The organisms however, can cause food poisoning (Magan et al., 2006).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Research hypothesis and questions, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
In most cases, the mould spoilage of bread is due to post processing contamination. When freshly prepared bread or other bakery products are brought out of the oven, they are free from molds or mould spores due to the intensity of heat or thermal inactivation during the baking process (Marin et al., 2003). Bread and other bakery products became contaminated after baking from the mold spores present in the atmosphere surrounding loaves during cooling, slicing, packaging and storage (Para and Megan, 2004). The most common source of microbial spoilage is due to mould growth. Previous studies have proven that bread molds like Mucor and Rhizopus are found or identified to grow first during bread spoilage (Prescott et al., 2008). Other fungi like Aspergillus, Penicillium and Fusarium spp. will follow suit.
Food poisoning can occur through the consumption of food contaminated by organisms which secrete toxins (Ribes et al., 2017). Effect of contaminated bread in the society can lead to an epidemic of gastrointestinal disorder whereby that particular environment that consumed the Galley Proof contaminated bread become affected thereby developing stomach upset (Ribes et al., 2017). As a result of this, a lot of consideration should be given to bread that is sent into the community to be sold and this should be done by the standardized system called Hazards Analysis Critical Control Point (HACCP). This method is now generally considered as a choice for ensuring safety of foods. Hazard Analysis Critical Control Point involves identifying places in the production process where hazard could occur, that is, critical control point and putting monitoring procedures in place to prevent these hazards from occurring (Moore et al., 2008). Even with this system in place, samples still need to be tested for the presence of microorganisms (Magan et al., 2016).
Mycotoxins are secondary metabolites of fungi. These fungal metabolites can be found in foods such as bakery products. They have the potential to cause diseases in humans, livestock or domestic animals, therefore, are of public health importance (Aleruchi et al., 2019). There are environmental factors that stimulate the production of mycotoxins. Therefore, the extent of contamination will differ with the agricultural methods, geographic location and the susceptibility of the commodities to the penetration of fungi during storage and processing periods (Magan et al., 2006).
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to assess the Mycological Assessment of Some Selected Bakery Products Sold in Sokoto Metropolis.
1.3 Statement of Problems
Investigation reveals the health effects that are found in animals and humans include death, identifiable diseases or health problems, weakened immune system without specificity to a toxin and allergens or irritants (Williams et al., 2020). Mould infection is severe in people with existing lung illnesses. Mould exposure can also cause respiratory conditions in otherwise healthy people (Loannis et al., 2011). This includes symptoms such as upper respiratory tract problems, coughing and wheezing and shortness of breath. It is also linked to developing respiratory illnesses like asthma in certain people who are likely to be more susceptible (Ribes et al., 2017). This particularly concerns healthy children who may go on to develop asthma or other types of respiratory illnesses. For those who currently suffer from asthma, mold exposure could intensify symptoms and cause asthma attacks (Loannis et al., 2011).
1.4 Aim and Objectives of Study
The aim of the study is to carry out a Mycological Assessment of Some Selected Bakery Products Sold in Sokoto Metropolis. In achieving this aim, the following specific objectives were laid out as follows:
- To assess the Macroscopic and microscopic characteristics of the fungal isolates
- To characterize and identify the Fungal Isolates of bakery products
- To evaluate the Bakery Products Sold in Sokoto Metropolis
1.5 Significance of Study
This study will be of immense benefit to researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The study focuses on the Mycological Assessment of Some Selected Bakery Products Sold in Sokoto Metropolis.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
