ISOLATION AND IDENTIFICATION OF FUNGI ASSOCIATED WITH SPOILAGE OF BREAD IN GADAU

ABSTRACT Bread is a staple food widely consumed in Gadau, Bauchi State, Nigeria. However, its high moisture and carbohydrate content make it susceptible to fungal contamination, leading to spoilage and potential health risks. This study aimed to isolate and identify fungi associated with the spoilage of bread in Gadau. A total of ten spoiled bread samples were collected from local bakeries, vendors, and households. Fungal isolation was performed using Potato Dextrose Agar (PDA), and the isolates were characterized based on macroscopic and microscopic features. Frequency of occurrence was determined for each fungal isolate to assess their prevalence in the samples. Five fungal genera were identified: Aspergillus spp. (60%), Rhizopus spp. (50%), Penicillium spp. (40%), Mucor spp. (30%), and Fusarium spp. (20%). Aspergillus and Rhizopus were the most dominant, reflecting their rapid growth, abundant airborne spores, and ability to colonize carbohydrate-rich substrates. The findings were consistent with previous studies on bread spoilage fungi, confirming the reliability of conventional microbiological identification methods. The study highlights the importance of proper bread storage, handling, and hygiene practices to minimize fungal contamination and reduce potential mycotoxin exposure. These results provide baseline data on fungal spoilage in Gadau and emphasize the need for food safety interventions in local bakeries and households.