EVALUATION OF MICROORGANISMS FROM GARI AT SELECTED MARKETS IN IKWUANO LGA OF ABIA STATE

ABSTRACT

Gari sold in Ndoru and Gate 6 market were examined with the aim of investigating the bacterial contamination of garri due to exposure in the two markets as well as establish their hygienic statues. To achieve this, a total of 20 samples were collected from Ndoru and Gate 6 market. The samples were analyzed bacteriologically for reliable heterotrophic bacteria and coliform bacteria counts on nutrient and MacConkey agar respectively. Using a pour plate method, E. coli showed a high percentage prevalence of 50%  from red gari samples obtained  from Ndoru market while Mucor Spp showed a high percentage from the white garri sample obtained  from Ndoru market. E. coli  and Mucor spp 50% respectively showed a high percentage from the red garri sample bought from Gate 6 market while Bacillus 35% showed a high percentage prevalence among the bacterial isolates. Hence, appropriate authority is advised to take measures to ensure that food             for public consumption are prepared under hygienic condition.   

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgement                                               iv

Table of Contents        v

List of Tables vii

Abstract                                viii

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 AIMS AND OBJECTIVES 2

1.2 SIGNIFICANCE OF STUDY 2

CHAPTER TWO

2.0 LITERATURE REVIEW 4

2.1 CASSAVA 4

2.1.1 Pests and Potential Problems 5

2.2 MICROBES ASSOCIATED WITH FOOD ITEMS 72.3 FOOD POISON 8

2.3.1 Prevention of Food Poisoning 15

CHAPTER THREE

3.0 MATERIALS AND METHODS 16

3.1 SOURCE OF SAMPLE 16

3.2 SAMPLING PREPARATION 16

3.3 MEDIA USED 16

3.4 STERILIZATION 16

3.5  IDENTIFICATION OF BACTERIAL ISOLATES 17

3.6 GRAM STAINING 16

3.7    CATALASE TEST 17

3.7.1 Coagulase Test 18

3.7.2 Citrate Test 18

3.7.3 Motility, Indole, Urease Test (MIU). 18

3.7.4 Triple Sugar Iron Test 19

3.7.5 Oxidase Test 19

CHAPTER FOUR

4.0 RESULTS 20

CHAPTER FIVE

5.0 DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion   25

5.2 Conclusion 26

5.3 Recommendation 27

References 28

LIST OF TABLES   

 Table 1: Mean Microbial Load Cfug-1 Of Garri Samples Gotten From Ndoru Market. 21

Table 2. Microorganisms Belated And The Percentage Occurrence From Ndoru Market. 22

Table 3 : Microorganisms Belated and the Percentage Occurrence From Gate 6. 23

Table 4: Microbial Load Cfug-¹  Of Garri Sample Obtained From Gate 6 24

CHAPTER ONE

1.0 INTRODUCTION

Cassava (Manihot esculanta) is a root tuber crop that is widely cultivated in the tropical regions of the world (Adu et al., 2014, Oboh, 2003) as a shrubby perennial crop that grows to a height of 6-8Ft. It is usually propagated by stem cutting . Cassava had its origin from Brazil and the coastal regions of Venezuela and Peru in South America. Cassava is now found in almost all parts of tropical Africa .Today Nigeria is the biggest producers of cassava after Brazil and Thailand (Arotupin, 2007). Cassava is of great economic importance to several tropical countries of Africa where its consumption (in term of carbohydrate content) exceeds those of other crops. The advantages it has over other root crops include its propagation, high yield, pest and drought resistance (Ganiyu, 2005). However, certain varieties contain a large amount of cyanogenic glucosides (Linamarin and Lotaustralin) which can be hydrolysed to hydrocyanic acid (HCN) by the endogenous enzyme (Linamarase) when the plant tissue is damaged during harvesting, processing or other mechanical processes (Oboh and Akindahunsi, 2003).

Garri is a roasted granule of cassava that is widely accepted in both rural and urban areas(FAO,2010).It is by far the most popular form in which cassava is consumed by both young and old  in Nigeria and  indeed in west Africa (Ikediobi et al.,1980).However, the  practices associated with production, processing and post process handing of garri such as spreading on the floor, display in open bowl in the markets and sales points, movement from  rural to urban areas may exacerbate microbial contamination(Ogiehor and Ikenebomeh,2005).Thus, there is need for increasing attention to be paid to microbiological quality control of garri processing establishments throughout  the production areas and a regular appraisal of the techniques used is necessary. The international commission on microbiological specification for foods was formed in 1962 in response to the need for internationally acceptable and authoritative decisions on microbiological limits for foods. This commensurate with public health safety  and particularly for foods in international commerce. This commission reviewed current methods for the microbiological examination of foods and published interim recommendations for their use(Thatcher and Clark,1998).For the enumeration of mesophilic aerobic microorganisms in food,  the ICMSF favored the pour plate or standard plate count method also favoured the pour plate method for the enumeration of Enterobacteria. But ,since the pour plate method is both time consuming and costly, laboratories committed to the examination of large numbers of samples have sought more  rapid and economical procedures for estimating the numbers of bacteria in food (Thatcher and Clark,1998).Researches had also shown that all other methods have also been used at one time or the other. The need to evaluate the most efficient method for enumerating microorganisms in different food has however become imperative since each food differs in their chemical composition which can also indirectly influence the final outcome of the enumeration of microorganism of any given food((Arotupin, 2007).      

1.1 AIMS AND OBJECTIVES

· To isolate and identify microorganisms from garri.

· To evaluate the prevalence microorganisms se en in garri in Ikwuano LGA

1.2 SIGNIFICANCE OF STUDY

            This study is based on the fact that Garri which is the staple food of man may cause a lot of harm to his life.  This is due to the unhygienic condition of the environment during processing, storage and further exposure to  the market in which Garri is sold.  These microbes can leads to food poisoning and other intoxication (ailment) which can lead to loss of man power and  loss of life. Therefore this work is to stem down ugly trend which may even affect our socioeconomic life by educating the people that are involved in the processing, storage and selling of Garri about personal hygiene on the product and how it can be stored.

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