The Evaluation Of Microorganisms On Oil Garri

Sold At Ogbete Market Enugu

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ABSTRACT

In the research 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 microbe. 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 evaluations show that Abakaliki Garri has more microbial spores than others. This can be because of handler or jute bag or moisture which helps in the increase of the microbial load. This was involving the microbial analysis of Garri produced from four major production sites namely: Nkalafi Okwuo Emene 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 microbe. The growth new further subject to biochemical tests characterization for canisimatory diagnosis. Organism isolated invade staphylococcus aureus; sodium peferefusu, clostridian trotulium and vibro para haemolylica

LIST OF TABLES

TABLE ONE: Plate count per ml of viable microorganisms from the
four different Garri samples.

TABLE TWO: Standard plate count of different colonial forms from the
four different Garri samples.

TABLE THREE: Ph READING OF Garri samples from different location
TABLE FOUR: Preliminary identification of bacterial isolates
TABLE FIVE: Biochemical test for the identification of bacterial
isolates for the four different Garri samples

TABLE SEVEN: Average pH reading, Average count pen ml and types of
bacterial organisms isolated from the four different Garri samples.

TABLE OF CONTENTS

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

CHAPTER ONE

INTRODUCTION
1.1 BACKGROUND OF THE STUDY
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) Nanometer and their activities on food produce food poisoning food poisoning ie an illness that result from the consumption of contaminated food containing toxin secreted 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 STATEMENT OF PROBLEM
The sources of contamination many include:
i. High moisture content of Garri before storage enhances growth of mould.
ii. Transportation during rainy reason caused wetness of the jut bag which brought about mould growth.
iii. Seller probably a pathogen carrier of any classification. Some sellers have some

The Evaluation Of Microorganisms On Oil Garri

Sold At Ogbete Market Enugu

COMPLETE PROJECT MATERIAL COST 3000 NAIRA

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