Isolation of Specific Fungi Associated with Bread Spillage around Rivers State University Campus and Mile 3 Area and its Effect on Public Health Populace

Abstract

Bread is one of the most widely consumed bakery products worldwide because of its nutritional value, affordability, and convenience. It is also a staple food and is recognised as a semi-perishable commodity. However, its high moisture content and nutrient composition make it highly susceptible to fungal spoilage during improper storage, particularly under unsuitable environmental conditions. This study investigated the fungi associated with the spoilage of bread stored under refrigeration and at ambient room temperature and assessed the public health implications of fungal contamination. A total of four (4) different bread samples were randomly selected, purchased from vendors, and analysed using standard mycological techniques. The bread samples were cultured on Sabouraud Dextrose Agar (SDA) for fungal isolation and enumeration. The fungal isolates were identified on the basis of their macroscopic and microscopic characteristics. The total heterotrophic fungal count (THFC) of refrigerated bread ranged from 1.3 × 103 cfu/g to 2.5 × 103 cfu/g, while that of bread stored at room temperature ranged from 1.5 × 103 cfu/g to 5.5 × 103 cfu/g, indicating a higher fungal load in bread kept at room temperature. The fungi associated with the spoilage of refrigerated bread were Rhizopus sp. (33.8%), Mucor sp. (27.7%), Aspergillus sp. (23.1%), and Penicillium sp. (15.4%). In contrast, bread stored at room temperature yielded Rhizopus sp. (27.9%), Mucor sp. (25.0%), Penicillium sp. (19.1%), Aspergillus niger (16.2%), and Aspergillus flavus (11.8%). The isolation of potentially toxigenic fungi such as Aspergillus flavus and Aspergillus niger raises public health concerns because these organisms may produce mycotoxins capable of causing foodborne illness, allergic reactions, and other chronic health effects. The study concludes that refrigeration slows fungal proliferation and extends the shelf life of bread but does not completely prevent fungal contamination. Therefore, adherence to good manufacturing practices, hygienic handling, proper storage conditions, routine microbiological quality assessment, and public education on avoiding the consumption of mould-contaminated bread are recommended to reduce the risk of fungal foodborne disease and safeguard public health.