FUNGAL SPOILAGE OF BAKERY PRODUCTS AND ITS CONTROL MEASURES
V. S. Patil* and P. D. Kukade
ABSTRACT
Bakery products are an important part of balanced diet. It is a good source of nutrients, such as macronutrients and micronutrients that are essential for human health. Most common products are breads, bun, cupcakes, cookies, pizza base, toasts etc. These products are subject to fungal spoilage. Many filamentous fungi such as Rhizopus, Mucor, Aspergillus and Fusarium are involved in spoilage of bread due to improper handling and improper sanitation. So its economically important and commercial value is lost due to improper handling. Spoilage of these bakery products may constitute a health risk in food may cause a mild form of food illness. The chemicals are hazardous to the human health so use of natural agents is useful to maintain human health. It is not affect the food flavour. Clove, Lemongrass, Cardamom, Citrus and Edible oil are useally used in food product. These product also acts as controlling measures for these fungi. The present study is focused on the fungal spoilage of bakery products and its control measures.
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