Exploring the effect of air fungal microbiome on bakery products from bakery industries in Diobu Metropolis

The study was aimed at exploring the effect of air fungal microbiome on bakery products from bakery industries in Diobu metropolis due to the unhygienic condition of her bakeries. Following this, the air fungal microbiome was determined in relation to the time of exposure of a given product. The study employed standard mycological techniques which involved the exposure of sterile petri dishes containing sabouraud dextrose agar mediato the atmosphere at strategic points of the bakery unit for 30, 60, 90, 120, 150 and 180 minutes respectively. A total of 30 sampling points were investigated from which fungal counts were obtained. Result showed an average fungal yield range of 18-87 spores per minutes and Pearson’s correlation coefficient showed an R2 of 0.9746, which signified a positive correlation exist. Fungal spore was noted dependent on the time of exposure of the food surface / bakery product. Five (5) fungal genera namely; Asperigillussp., Mucorsp., Penicilliumsp., Candida sp., Rhizopussp. were identified to have suspended in air. Mucorsp. with the highest prevalence was noted a huge contaminant of bakery products and as such questionable in the temperate environ. of the bakery industry. The study therefore suggests that bakery products should not be allowed to stand for a longer period of time before packaging. Basically, products should not be exposed since the atmosphere may contain fungal spores that may contaminate the products. Hence, products should be well protected or preserved to discourage the contamination/ multiplication of the Mucor species and other fungi spores.