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ABSTRACT
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
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.
1.1 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.
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