The growth of yeast and mold fungi in bread and flour-based products poses significant challenges in food safety, shelf-life extension, and quality control. These microorganisms can thrive under various environmental conditions, including high humidity, elevated temperatures, and improper storage. Yeasts, such as Saccharomyces cerevisiae, are often beneficial during fermentation; however, their uncontrolled growth post-baking can lead to spoilage. Molds like Aspergillus, Penicillium, and Rhizopus not only deteriorate product quality but may also produce mycotoxins harmful to human health. This study reviews the conditions promoting fungal contamination, common spoilage indicators, and effective preservation strategies, including the use of natural antifungals, modified atmosphere packaging, and good manufacturing practices (GMP). Understanding the ecological behavior of these fungi is essential for designing better preservation systems and ensuring microbial safety in bakery products.

yeast contamination, mold fungi, bakery spoilage, mycotoxins, food safety, shelf life, saccharomyces cerevisiae.

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