Bread is a staple in a person's diet, as it incorporates all the major food groups; carbohydrates, fiber, lipids, proteins, vitamins and minerals. In South Africa, this is particularly important, because according to statistics from the year 2000, 50% of the South African population lives below the poverty line. (Wikipedia B, 2014) Poverty is the cause of many problems; One of the main underlying consequences of poverty is hunger and malnutrition. In poverty-stricken families, parents and/or family guardians must adjust their food consumption habits accordingly in order to afford food. (Magee, 2013) This means buying only the essentials: bread, milk and protein. Bread is often contaminated with fungi, also called mold. Fungi (singular: mushroom) are part of a large group of eukaryotic organisms that form the kingdom Fungi. Fungi include microorganisms such as yeasts, molds and fungi. They have no roots, stems or leaves and most are made of branched filaments without conducting tissue. They are heterotrophic and do not contain chlorophyll. They store their carbohydrates as glycogen rather than starch, and they can be saprotrophic, parasitic, or live in mutualistic relationships with various other organisms. (Clitheroe et al, 2011) Fungi have cell walls containing chitin, unlike the cell walls of organisms in the other kingdom. (Fungus, 2014)The most common fungus found on bread is Rhizopus stolonifer, also known as black bread mold, and is part of the Phylum Zygomycota. Not only is it the most common fungus, but it is also the fastest growing fungus in the phylum Zygomycota. (Olbrantz, 2011) Rhizopus stolonifer relies on sugar and starch, making bread and fruit a good target. Due to its abundance of... middle of paper ......huge contributor to fungal growth. Fungi generally have an optimal growth rate at 75.00% relative humidity and best sporulation at 50-95% relative humidity. (Sharma, 2009) Humid environments favor the growth of Rhizopus stolonifer. Moisture helps mold spread quickly and vigorously. (Olbrantz, 2011) Fungi do not have chlorophyll and do not need to make their own food, so light is not necessary for fungi to grow. Light has no direct effect on mushroom growth; however, it may have an indirect effect on mold growth. Light generally increases the temperature in an area, which in turn dries out the bread and decreases mold growth as it prefers humid environments. (Chandler, unknown) When packaged, bread receives little or no oxygen, which is necessary for fungal growth; so packaging will slow fungal growth.