ABSTRACT
Bread is a food product that is universally accepted as a very convenient form of food that has desirability to all population; rich and poor, urban and rural. It is a good source of nutrients such as macronutrients and micronutrients that are all essential for human health. Bread and other bakery products are subjected to various spoilage problems, viz., physical, chemical and microbial; the latter is the most serious one particularly bacterial and mold growth. Baked goods are considered to be one of the most important products of the food industry. Bread is a staple food in many countries and consumed daily all over the world. Accordingly, bread manufacturers have increasingly moved to produce so called “clean label products” which fits this healthier lifestyle of customers and are labeled as “natural” or “no preservatives added”. Spoilage of bread can be caused by bacteria, yeast and molds. However, contamination originates predominantly post baking by fungal spores being deposited from the bakery environment. The most critical factors controlling the growth of undesirable fungi on foodstuffs are oxygen, temperature, pH, and water activity. Generally, breads have a relatively high moisture content and water activity between 0.94 and 0.97 at a pH of about 6. The aim of this study is to analyze homemade bread with a particular focus on its physicchemical and microbiological characteristics providing a sustainable approach to extend its shelf life. The production of bread sample was done at home and taken to the laboratory for analysis, sterilization of materials, preparation of media, stock solution, sterile blank needed for analysis are all carried out in the laboratory and are properly sterilized after preparation. Determination of pH values, titratable acidity, moisture content, dry matter using the appropriate equipment for analysis; serial dilution, isolation of organisms, biochemical tests such as motility, catalase, citrate, indole tests for further identification. The results obtained after analysis (pH, titratable acidity, moisture content, dry matter and microbial count) on different days at different temperature are recorded. Bacteria and fungi isolates such as Bacillus, Enterobacter, Proteus and Aspergillus, Yeast, Mucor respectively are identified from isolation Bread contamination and pathogen growth causes change in its quality and it is a potential source of infection for consumers. Bread has various ways of getting contaminated; it can be through the manufacturing process or through the packaging process.
