Elemente de diagnostic diferențial a unor fungi izolați din pâine şi produse de panificație

Abstract

This paper is a study on several species of fungi found in some bread and bakery products. This topic is motivated by the fact that bread is a staple food for all age groups and physiological status. The fact that in these foods can be found fungi and the limit permitted by the applicable standards determined us to perform this study. Another aspect that was considered was the fact that some species of fungi are extremely toxic and can cause very serious problems due to both their development in the host organism, and the occurrence of visceral injuries. Their total adverse effects on the body but also the fact that these fungi may contaminate bakery plus the fact that the bread and bakery products are consumed by all age groups was another reason that prompted us to approach this study.