ABSRACT
Historically the chief types of microbial spoilage of baked bread have been moldiness and
ropiness usually termed as mold and rope. This study was conducted to determine the effect of
storage conditions on mold contamination of white bread. Therefore, this study sought to
determine the effect of storage conditions on diversity of fungal species colonizing bread. The
shelf life was determined by storing white bread in a refrigerator, in a moist chamber, at room
condition and in an air tight plastic bag for a period of 12 days. Fungal species growing on bread
were cultured on potato dextrose agar and identification was based on cultural, morphological
and microscopic characteristics. Results revealed that bread packed in a polythene bag and kept
in the refrigerator stored better for eight days. The bread in airtight bag molded from the sixth
day; bread at room temperature and relative humid condition molded from fifth day while moist
bread spoiled from the third day. The fungal species identified to have infected the white bread
in storage included Aspergillus spp., Penicillium spp. and Rhizopus spp. The high incidence of
fungal infection could be attributed to the high nutrient level of the bread and high relative
humidity especially on moist bread and the polythene bags used. It was evident that bread
storage in refrigerator was favorable. However the high cost of running a refrigerator does not
present itself as a good candidate for storing bread. Therefore bread should be eaten while it is
still fresh to avoid possible contamination. Good environmental hygiene practice and regular
adequate cleaning of production lines (bakery) will reduce contamination of bakery products. If
necessary complementary post packaging heat treatments and modified atmosphere packagingare
the best alternatives.
Key words: Mold, storage conditions, white bread.