Samuel Chidubem OKORIE

Microbial contamination is a major factor affecting the shelf life and safety of bread. This study was carried out to analyze the bacterial and fungal growth in bread fortified with different levels of Scomber scombrus (0%, 10%, 20% and 30%) over a three-day period immediately after processing. The bread was prepared with varying levels of Scomber scombrus and the treatments (A, B, C and D) were assigned based on the percentage of of the fish concentrate. The bread samples were stored under controlled conditions for three days, small portions of each bread samples were taken at different time points (Day 0, Day 3) and the samples were placed in sterile containers to prevent external contamination. Bacterial counts (CFU/g) on Day 0 ranged from 4.10 × 10² (Treatment A) to 1.20 × 10³ (Treatment D), while by Day 3, these values increased significantly, with Treatment D reaching 2.40 × 10³ CFU/g. Similarly, fungal counts (CFU/g) on Day 0 ranged from 1.70 × 10² (Treatment A) to 3.40 × 10² (Treatment D), increasing by Day 3 to a maximum of 4.20 × 10² CFU/g in Treatment D. Statistical analysis (P < 0.05) showed significant differences across treatments, indicating variations in microbial growth rates. The results suggest that proper storage methods and preservation techniques, such as refrigeration, airtight packaging, and antifungal agents, are crucial for maintaining bread quality and safety. Future research should explore the impact of different preservatives and environmental conditions on microbial proliferation in bakery products.