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Due to the unhygienic conditions associated with Madiga bread production, distribution, and consumption, this study was conducted.

Figure 8 Due to the unhygienic conditions associated with Madiga bread production, distribution, and consumption, this study was conducted.

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People in Nigeria's Niger Delta region, typically eat madiga, a local bread product. Because of its inexpensive price, readily consumable nature, and sweet flavor, this wheat flour product is highly prized by kids [1]. As shown in Image 1. n the 1980s, Chief Madiga, founded and initiated he baking of madiga bread in Enekorogha village in the Burutu Local Government Area of Delta State, Nigeria. Compared to regular bread, which is soft, madiga has a significantly denser exture. In the south-south region of Nigeria, more specifically in the states of Bayelsa and Delta, madiga, which is frequently baked in neighborhood bakeries and consumed by rural residents, is increasingly being embraced by urban settlers [2]. Madiga is manufactured and
People in Nigeria's Niger Delta region, typically eat madiga, a local bread product. Because of its inexpensive price, readily consumable nature, and sweet flavor, this wheat flour product is highly prized by kids [1]. As shown in Image 1. n the 1980s, Chief Madiga, founded and initiated he baking of madiga bread in Enekorogha village in the Burutu Local Government Area of Delta State, Nigeria. Compared to regular bread, which is soft, madiga has a significantly denser exture. In the south-south region of Nigeria, more specifically in the states of Bayelsa and Delta, madiga, which is frequently baked in neighborhood bakeries and consumed by rural residents, is increasingly being embraced by urban settlers [2]. Madiga is manufactured and
Image 2. A picture of an individual buying Madiga Bread (sold in an unbranded, unlabeled, and nutritionally untagged state), from a Madiga bread vendor at a Market in Yenagoa
Image 2. A picture of an individual buying Madiga Bread (sold in an unbranded, unlabeled, and nutritionally untagged state), from a Madiga bread vendor at a Market in Yenagoa
Image 3. A photo of a Madiga bread production factory worker mixing the raw material (flour) for the baking of the Madiga bread Most countries and cultures consider bakery products to be important staple foods. Breads, buns, cupcakes, cookies, pizza bases, toasts, and other items are the most popular products. The majority of our daily calories and about half of our protein needs come from the cereals used to make bakery goods, making them an important source of nutrients. The nutrients found in bakery goods include energy, calcium, iron, vitamins, lipids, proteins, and carbohydrates [5].
Image 3. A photo of a Madiga bread production factory worker mixing the raw material (flour) for the baking of the Madiga bread Most countries and cultures consider bakery products to be important staple foods. Breads, buns, cupcakes, cookies, pizza bases, toasts, and other items are the most popular products. The majority of our daily calories and about half of our protein needs come from the cereals used to make bakery goods, making them an important source of nutrients. The nutrients found in bakery goods include energy, calcium, iron, vitamins, lipids, proteins, and carbohydrates [5].
Table 1. Percentage of fungi isolated from total samples
Table 1. Percentage of fungi isolated from total samples
Table 3. Percentage antifungal susceptibility test Table 2. Percentage frequency of isolates from samples collected
Table 3. Percentage antifungal susceptibility test Table 2. Percentage frequency of isolates from samples collected
4. DISCUSSION in the bakery products, Aspergillus niger (100%) and Aspergillus flavus (100%) were the most frequent fungi contaminants isolated from the four brands of bakery products, which is based on the study done in 2016 by Segun et al. [9] in Ibadan, Oyo State.
4. DISCUSSION in the bakery products, Aspergillus niger (100%) and Aspergillus flavus (100%) were the most frequent fungi contaminants isolated from the four brands of bakery products, which is based on the study done in 2016 by Segun et al. [9] in Ibadan, Oyo State.
Fig. 1. Pie chart of % frequency of the total Fungi species isolated from the examined samples Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no.AJMPCP. 11202
Fig. 1. Pie chart of % frequency of the total Fungi species isolated from the examined samples Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no.AJMPCP. 11202
Fig. 2. Bar chart showing total Fungi species isolated from Madiga breads gotten from Factories, markets and hand swabs of Factory workers and vendors in Amassoma and Yenagoa, Bayelsa State Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no.AJMPCP. 112028
Fig. 2. Bar chart showing total Fungi species isolated from Madiga breads gotten from Factories, markets and hand swabs of Factory workers and vendors in Amassoma and Yenagoa, Bayelsa State Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no.AJMPCP. 112028
From Fig. 5 which shows that, from the hand swabs of Madiga vendors, 46 fungi were isolated from the samples gotten from both Amassoma community and Yenagoa. The hand swabs of Madiga vendors in the Amassoma community yielded 10 total fungi isolates: 2 (20%) were Aspergillus niger; 1 (10%) was Aspergillus flavus; 6 (60%) were Candida tropicalis; and 1 (10%) was Microsporum auidouinis. However, the samples did not yield isolates of Aspergillus fumigatus, Candida parapilosis, or Penicillin spp. 13 (86%) of the 36 fungi that were isolated from the hand swabs of Madiga vendors in Yenagoa were Aspergillus niger, 2 (6%) were Aspergillus flavus, and 21 (58%) were Candida parapilosis. The samples did not contain any isolates of The raw materials used in the production of Madiga bread is flour which is applicable to other bread products, popll[pcorn, granola, cheese balls and biscuits; fungi contaminate these ready-to-eat foods either by their whole cell or by secreting their metabolites, “mycotoxins" especially aflatoxins as stated by dos Santos et al. [11] who worked on granola bread in Teresina Brazil and reported 100% aflatoxins contaminants. Meanwhile, Moreira et al. [12] reported 0% aflatoxin in the work done on granola bread in northeastern Brazil. As a result, regular monitoring is necessary for both these commercial foods and other RTE foods or snacks that children in Nigeria frequently eat [13,14]. Fig. 3. Bar chart showing total Fungi species isolated from Madiga breads gotten from Factories in Amassoma and Yenagoa, Bayelsa State
From Fig. 5 which shows that, from the hand swabs of Madiga vendors, 46 fungi were isolated from the samples gotten from both Amassoma community and Yenagoa. The hand swabs of Madiga vendors in the Amassoma community yielded 10 total fungi isolates: 2 (20%) were Aspergillus niger; 1 (10%) was Aspergillus flavus; 6 (60%) were Candida tropicalis; and 1 (10%) was Microsporum auidouinis. However, the samples did not yield isolates of Aspergillus fumigatus, Candida parapilosis, or Penicillin spp. 13 (86%) of the 36 fungi that were isolated from the hand swabs of Madiga vendors in Yenagoa were Aspergillus niger, 2 (6%) were Aspergillus flavus, and 21 (58%) were Candida parapilosis. The samples did not contain any isolates of The raw materials used in the production of Madiga bread is flour which is applicable to other bread products, popll[pcorn, granola, cheese balls and biscuits; fungi contaminate these ready-to-eat foods either by their whole cell or by secreting their metabolites, “mycotoxins" especially aflatoxins as stated by dos Santos et al. [11] who worked on granola bread in Teresina Brazil and reported 100% aflatoxins contaminants. Meanwhile, Moreira et al. [12] reported 0% aflatoxin in the work done on granola bread in northeastern Brazil. As a result, regular monitoring is necessary for both these commercial foods and other RTE foods or snacks that children in Nigeria frequently eat [13,14]. Fig. 3. Bar chart showing total Fungi species isolated from Madiga breads gotten from Factories in Amassoma and Yenagoa, Bayelsa State
Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no.AJMPCP. 112028 Fig. 4. Bar chart showing total Fungi species isolated from hand swab of Madiga Factories workers in Amassoma and Yenagoa, Bayelsa State
Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no.AJMPCP. 112028 Fig. 4. Bar chart showing total Fungi species isolated from hand swab of Madiga Factories workers in Amassoma and Yenagoa, Bayelsa State
Fig. 6. Bar chart showing total Fungi species isolated from hand swabs of Madiga Vendors in Amassoma and Yenagoa, Bayelsa State Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no. AJMPCP. 112028
Fig. 6. Bar chart showing total Fungi species isolated from hand swabs of Madiga Vendors in Amassoma and Yenagoa, Bayelsa State Olorode and Bowei-Ofongo; Asian J. Med. Prin. Clinic. Prac., vol. 7, no. 1, pp. 56-68, 2024; Article no. AJMPCP. 112028
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