Evaluation Of Microorganisms On Garri
(At Ogbete Market)
The assessment of microorganisms in Garri, a staple food in many West African countries, is crucial for ensuring food safety and quality. Garri, processed from cassava, is susceptible to contamination by various microorganisms, including bacteria, fungi, and yeast. The presence of these microorganisms can significantly impact the taste, texture, and overall safety of the product. Therefore, a comprehensive analysis is essential to gauge the microbial load and identify potential pathogens. Factors such as hygiene during processing, storage conditions, and the source of raw materials play pivotal roles in determining the microbial profile of Garri. Rigorous monitoring and implementation of proper food safety measures are imperative to mitigate the risks associated with microbial contamination, thereby safeguarding the health of consumers and maintaining the high standards of this staple food.
In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and Abakaliki respectively. The sample were extracted using equal volume of sterile distilled water and serially diluted appropriately and the cultured for the growth of microben. The growth were further suspected to biochemical tests, characterization for confirmatory diagnosis organism isolated include staphylococcus aureus, clostridium perferingens, Clostridium botulism and vibroi parahamolyticus.
The evaluation show that Abakaliki Garri have more microbial spores than others. This can be because of handler or jute bag or moisture which help in the increase of the microbial load. This was involve the microbial analysis of Garri produced from four major production sites namely: Nkalafi Okwuo imene Aba and collected from the major marketing site Ogbetet main Enugu. The sample digest were extracted wing equal oplungs of sterile distilled water and serially distilled appropriately and the cultured for the growths of microben. The growth New further subject to biochemical tests characterization for canisimatory diagnosis. Organism isolated indade staphylococcus aureus; sodium peferefusu, clostridian trotulium and vibro para haemolylica
Title page
Certification
Dedication
Acknowledgement
Abstract
List of tables
List of figures
Table of content
CHAPTER ONE
INTRODUCTION
CHAPTER TWO
LITERATURE REVIEW
2.1 Food as a vehicle for certain diseases
2.2 Types of food poisoning organisms
2.3 Treatment of food poisoning
2.4 Prevention of food poisoning
CHAPTER THREE
3.1 Material and methods
3.2 Methods
3.2.1 Sterilization of materials
3.2.2 Collection of samples
3.2.3 Preparation of culture media
3.2.4 Preparation of samples
3.2.5 Serial / 10-fold dilution technique
3.2.6 Plating technique
3.2.7 Bacterial count, gram staining and microscopic work
3.2.8 Biochemical test for identification of bacterial isolates
CHAPTER FOUR
4.0 RESULTS
CHAPTER FIVE
5.1 Discussion
5.2 Conclusion / recommendation
5.3 Appendix
5.4 References
INTRODUCTION
The diet of many African peoples especially the Nigeria people are supplement with cassava products preserved by special method such as Garri, fufu etc. It may be partially or completely backed or precooked ready for eating and serving. During preparation, food may be contaminated with microorganisms. Unless the growth and metabolism of this microorganism are controlled, they are capable of altering the condition of food resulting in food spoilage. Microorganism are organisms that cannot be seen by an invaded eyes, their size are within the range of (NM) micrometer to (nm) Nanometre and their activities on food produce food poisoning food poisoning ie an illness that result from the consumption of contaminated food containing toxin screted into it by contaminated microorganism or contaminated by microorganisms when the body release their toxin (Okoli, 1991). Also the (Kay and Dennis 1986) defined food poisoning as any substance applied to the body externally or taken internally that can cause injury to any part of the body or cause death.
In Garri preparation the cassava is pealed, washed, grated then follow by dehydration under pressure, finally frying, packaging and storage. These process if not handle in a good hygiene condition or good environment, microorganism will contaminated it and will result in food can lead to the death of many people which can reduce the working force and increase poverty rate due to heavy hospital bills. To avoid this problem, this research work is designed to know the microbial organisms of Garri in Ogbete market. The microbial organisms present will be analyzed to see if it can cause food poisoning. From the analysis the list of microorganism present or microorganism contamination on garri can be control effectively and our Garri will be save for consumption at anytime.
The intoxication from nature source is that found naturally in contain plants or animals (Frazien and Westhof. 1978). The intoxications caused by bacterial are of two types by clostridium botulinum, staphylococcal intoxication, caused by a toxin in the food produced by staphylococcus aureus. In the production of food, such as in the fermentation of garri, the fermentation reduced the cyanile toxicity in the cassava which if present in large quantity causes food poisoning. The processing of cassava involves the contamination of the cassava if it is not properly processed.
1.2 AIM AND OBJECTIVE OF THE STUDY
To evaluate he microbial organisms of garri in Ogbete market. Ot characterize for microbial organism of Garri if any to relate the above to personnel hygiene and environmental hygiene.
1.3 STATEMENT OF PROBLEM
The sources of contamination many include:
1. High moisture content of Garri before storage enhances growth of mould.
2. Transportation during rainy reason caused wetness of the jut bag which brought about mould growth.
3. Seller probably a pathogen carrier of any classification. Some sellers have some infection which are contagious and can contaminate the Garri on sale
4. Open air exposure and duration of sale past production. The microbial load in the air can raise above toxic level became of some air borne organism and if Garri is kept in such environemnt it will be contaminated.
5. Storage for longtime may enhance deterioration. Keeping Garri in storage room for longtime will affect the nature of the Garri.
1.4 HYPOTHESIS
HO the Garri on sale at Ogbete market have no microbial lead
Hi The Garri on sale at Ogbete market have some bacterial load.
15 SIGNIFICANCE OF STUDY
This study is based on the fact that Garri which is the staple food of man may caused a lot of harm to his life. This is due to the unhygienic condition of the environemnt during processingg, 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 inteh processing, storage and selling of Garri about personnel hygiene on the product and how it can be store.
1.6 SCOPE / LIMITATION
The scope of this work is to evaluate the microorganism in Garri on ale at Ogbete market.
The work has some limitation because of the school laboratory used which is not kept to standard and the truefulness of the seller at Ogbete market regarding the source of Garri supplied.
SHARE PROJECT MATERIALS ON:
Microorganisms On Garri
Microorganisms can be found on garri, just as they can be found on many other food products. Garri is a popular West African food made from fermented cassava (manioc) tubers. During its production process, various microorganisms can interact with garri at different stages. Here are some of the microorganisms commonly associated with garri:
Lactic Acid Bacteria (LAB): LAB are important in the fermentation of garri. They convert the carbohydrates in cassava into lactic acid, which lowers the pH of the garri and contributes to its sour taste. LAB also play a role in preserving the garri by creating an acidic environment that inhibits the growth of harmful bacteria.
Yeasts: Yeasts are responsible for the fermentation of garri as well. They convert sugars into alcohol and carbon dioxide, which can contribute to the flavor and texture of the final product. Saccharomyces cerevisiae is one of the yeast species commonly found in garri.
Molds: Molds can also be present in garri, although their presence is generally less desirable. Molds can grow on the surface of garri if it is not properly dried and stored. This can result in spoilage and off-flavors.
Enteric Bacteria: While garri fermentation helps create an acidic environment that discourages the growth of harmful bacteria, some enteric bacteria may still be present on cassava tubers before processing. Proper processing and hygiene practices are essential to minimize the risk of foodborne illness.
It’s important to note that the presence of microorganisms in garri is not necessarily harmful. In fact, the fermentation process with LAB and yeasts contributes to the preservation of garri and gives it its characteristic flavor. However, proper processing, storage, and hygiene practices are crucial to ensure the safety and quality of garri.
Consumers should also be aware of the source and handling of garri to minimize the risk of contamination and ensure that it is safe to consume.