Ferreting Out of Aflatoxigenic Production of Aspergillus flavus by UV Light and Ammonia Vapour Test from Bakery Samples

Abstract

Bakery food products encompass a wide variety of items, ranging from traditional bread and pastries to innovative and specialty baked goods. Bakeries worldwide craft these products using a combination of basic ingredients such as flour, sugar, yeast, eggs, and butter, but the creativity of bakers often results in a diverse and delicious array of offerings. Contamination of bakery products with fungi is a serious concern, as it poses health risks to consumers. Fungi, including molds, can produce mycotoxins that are harmful if ingested. If you suspect that bakery products are contaminated with fungi, it's crucial to address the issue promptly. This research aims to investigate the aflatoxigenic potential of Aspergillus flavus in bakery samples using the UV light and ammonia vapor test. By employing this innovative methodology, we seek to streamline the detection process, providing a rapid and reliable means of identifying aflatoxin-producing strains. The findings of this study hold the potential to enhance food safety protocols in the baking industry, contributing to the production of uncontaminated and healthful bakery products. The results indicate that 35% of A.flavus isolates were aflatoxigenic, and proper handling and sanitation are emphasized to prevent spoilage and contamination of bakery products.