ABSTRACT
The bacteriological quality of tapioca were analyzed for bacterial contamination. Samples were collected from 10 different vendors in 10 different markets (Ahieke, Ariam, Amawom, Ndioro, Ubani, Ahia gate, Orie Ugba, Ahia Umuariaga, Ahia Penno annex market) in Umuahia, Abia state and were transported to the laboratory. These samples were bacteriologically analyzed using a standard method. The samples from Ahiaeke and Ndioro market had the highest total viable count out of 10 samples. Ahia gate and Ahia Ukwu market had the least viable count. During the study the entire samples were contaminated with bacteria. The predominant bacteria isolates from tapioca were E-coli, micrococcus, streptococcus, Klebsella. This study suggested that most of the tapioca sold in the selected markets in Umuahia might be a source of food poisoning and can cause public health hazards and is also based on the hygiene level of the food vendors and handlers.
TABLE
OF CONTENTS
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of contents v
Lists of Tables vii
List of figure viii
Abstract ix
CHAPTER 1
1.0 Introduction 1
1.1 Aims
of the study 2
1.2 Objectives
of the study 2
1.3 Statement
of the problem 2
1.4 Significance
of study 3
1.5 Scope
of study 3
CHAPTER 2
LITERATURE REVIEW
2.1 Tapioca 4
2.2 Classification and processing methods
of Tapioca 5
2.2.1 Production
Environment: 7
2.2.2 Microbiology
of Processing Tapioca 7
2.2.3 Microbial Contamination
of Tapioca 7
2.3 Nutritional
value of Tapioca 8
2.4 Indicator
organisms 9
2.4.1 Enterobacteriaceae 9
2.4.2 Escherichia coli 9
2.4.3 Streptococcus species 9
2.4.4 Micrococcus spp 9
2.4.5 Klebsiella spp 10
2.5 Routes
of contamination 10
CHAPTER
THREE
3.0 MATERIALS AND METHODS
3.1 Collection of Samples 11
3.2 Sites of Collection 11
3.3 Sterilization of Glasswares and Media 11
3.4 Sample Preparation for Culture 11
3.5 Serial Dilution 11
3.6 Plating of Samples (Inoculation) 12
3.6.1 Incubation 12
3.7 Colony Counting 12
3.8 Isolation of pure culture (sub culture) 12
3.9 Identification of bacteria Isolates 13
3.9.1 Macroscopic examination 13
3.9.2 Microscopic Examination 13
3.9.3 Gram Staining 13
3.10 Biochemical Test 13
3.10.1 Triple sugar ion test 13
3.10.2 Coagulase Test 14
3.10.3 Catalase Test 14
3.10.4 Indole 14
3.10.5 Oxidase Test 15
3.10.6 Citrate Utilization Test 15
CHAPTER
FOUR
4.1 RESULT 16
CHAPTER
FIVE
DISCUSSION,
CONCLUSION AND RECOMMENDATION
5.1 Discussion 22
5.2 Conclusion 23
5.3 Recommendation 23
REFERENCES
LIST OF TABLES
Table 1: Distribution of isolates from
different sources 17
Table 2: Bacteria isolates obtained from
different samples and percentage Occurance 18
Table 3: Total Microbial viable counts of the
samples 19
Table 4: Antibiotic susceptibility patterns of
isolates from samples 20
Table 5; Morphological and biochemical
characteristics of isolates 21
LIST OF FIGURE
Figure1. Flow chart of Tapioca preparation 6
CHAPTER 1
1.0 INTRODUCTION
Cassava
(maniliot utilisima) is a root crop cultivated and consumed as staple food in many regions of the developing
countries. The importance of cassava is attributed to its ability to produce
reasonable yields on poor agricultural land (De Bruijn and fresco, 1989).
Cassava is well known for its ability to tolerate drought and yet maintain
reasonable yields it can be harvested at any time from 7months to 3 years after
planting (CIAT, 1993). The root and leaves are consumed and stems are used for
propagation. The roots are a good source of carbohydrate and are commonly
processed to remove naturally occurring toxins and provide storable products
that can be consumed or used in the production of secondary products (Lancaster
et al., 1982). Cassava is consumed by
more than 500 million people (Cock , 1982) and is a typical crop in developing
countries. Cassava root are potentially toxic to the due to the presence of
cyanogeinc glucosides especially linamarin (Butler,1965).physiological deterioration occurs in cassava roots 2-5
days after harvesting followed by microbial deterioration 3-5days later (Rickard
and Coursey, 1981).
Cassava
farming populations have empirically developed several processing methods for
stabilizing cassava and reducing its toxicity(Lancaster et al., 1982).
The
fermentation process is initiated as a result of chance inoculation by
micro-organisms from the environment. Although, convenient there are concerns
about its reliability the control of
which is the basis of all technological measures that are used to obtain product at a defined quality.
The
presence of unspecified microorganisms complicates the control of the
fermentation process and lead to the production of object ionable
odors. Such problems have led to the development of several other processing
techniques suitable for odour less fufu (Okpokiri
et al., 1984, Ezeronye, 2003). Okolie
et al.(1992)
Tapioca
is processed by harvesting cassava tubers, after which they are peeled, washed
and cooked. These are then shredded into fine thin slice, and soaked over night
for fermentation so as to thoroughly the starch and hydrogen cyanide from the
cassava.
It
has been established that the nutrient rich crops in Nigeria which are fomented
and used as foods. The Nigeria indigenous fermented foods NLFF constitute a
group of foods that are produced in homes, village, and small scale cottage
industries. They are sold to the rural populace who buy them for food and
social ceremonies.
1.1 AIMS OF THE STUDY
To
compare the microbial load of tapioca sample from different selected vendors in
different markets in Umuahia.
1.2 OBJECTIVES
OF THE STUDY
1. To
determine the bacteriological quality of tapioca that is sold in Umuahia
2. To
isolate and identify organism that contaminates tapioca.
3. To
determine the prevalence of pathogenic microganisms present in tapioca.
1.3 STATEMENT OF THE PROBLEM
Water,
poor environmental and personal hygiene of handlers and food vendors can serve
as the source of contamination.
1.4 SIGNIFICANCE OF STUDY
Hazard
analysis critical control point (HACCP) application and good manufacturing
practices (GMP) implementation is employed to avoid contamination by food
vendors or handlers.
1.5 SCOPE OF STUDY
The
scope of the study is to identify and isolate the bacteria contamination found
in tapioca in Umuahia metropolis.
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