Antibiogram Of Microrganisms Found In Garri Sold In Relief And Ekeonuwa Market In Owerri, Imo State.
– Antibiogram of Microrganisms Found in Garri Sold in Relief and Ekeonuwa Market in Owerri, Imo State –
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ABSTRACTS
This project is titled anti bio gram of microorganism found in Garri sold in Ekeonuwaand Relief Market, Owerri, Imo state.Organisms isolated are Enterococcus spp, Escherchiacoli, Staphylococcus Aureus, Mucor spp, Rhizopus spp, Penicillumspp, Aspergillusspp, Psedomonassspp.
The material used are auto Clare, bursen burner, petri dish, media, wire loop, Macckoneybottle. The method used was the spread plate method. 10 fold serial dilution was used to dilute the sample to be able to get the number of organism ctu/ml of a sample.
The result of this project work showed that the organism isolated was as a result of poor hygiene and production Garri through feacal contamination which leads to food poisoning.
This organism isolated is sensitive to ciprofloxacin and resistant to Enthromycin, rifampicin, streptomycin, Nopfloxacin.
Therefore Garri that is not improperly produced and preserved should be disposed and food should be handled with care as well as practice hygiene to keep product (Garri) and their environment clean.
TABLE OF CONTENTS
Title page …………i
Certification ………………ii
Dedication …………..iii
Acknowledgement…………iv
Abstracts………..v
Table of Contents………….vi
List of tables…………x
CHAPTER ONE
1.0 Introduction/literature review………….1
1.1 Background of study…1
1.1.1 Introduction to Garri……..1
1.1.2 Anti-bio gram……………….2
1.2 Aim/objectives of the study……………4
1.3 Literature review………….5
1.3.1 What is Garri………5
1.3.2 How is Garri produced………….6
1.3.3 Flow diagram of how Garri is produced….7
1.3.4 Types of Garri…………….8
1.4 Nutrition facts about Garri……….9
1.5 Microbial quality of Garri………….10
CHAPTER TWO
2.0 Materials and Methodology…………12
2.1 Study Area………12
2.2 Sample Collection………13
2.3 Materials………13
2.3.1 Sterilization of Materials…….13
2.3.2 Media Preparation..14
2.4 Reagent………………..14
2.5 Serial Dilution (10 Fold Serial Dilution)…………..15
2.6 SamplePreparation…..15
2.6.1 Technique Used In Culture………16
2.6.2 Examination of Morphological Characteristics……16
2.6.3 Purification of Isolates…………..16
2.7 Identification of Bacteria Isolated…….17
2.8 Preparation of A Smear/ Gram Staining…17
2.9 Check for Biochemical Test……………..18
2.9.1 Motility Testing……………….18
2.9.2 Catalase Test………18
2.9.3 Coagulase Test……………..19
2.9.4 Oxidase Test………20
2.9.5 Indole Test………20
2.9.6 Citrate Test……………..21
2.9.7 Voges-Proskaver……….21
2.9.8 Methyl Red Test……………………22
2.9.9 Wet Mount Preparation for Fungal Identification……….23
CHAPTER THREE
3.0 Result Analysis……24
3.1 Results ……..24
CHAPTER FOUR
4.0 Discussion, Conclusion and Recommendations……29
4.1 Discussion…………29
4.2 Conclusion ……………….30
4.3 Recommendations…………31
References ………………………33
INTRODUCTION
Garri is a staple food eaten mostly by the mid-western part of Nigeria as Red-Garri and white Garri. While the western part eats it as Ijebu-Garri. There are several factors which influence the quality of Garri, processing conditions and storage conditions.
Garri is a very popular cassava product in Owerri City and across Nigeria due to its wide economic, social and geographical preference but there is little knowledge about the health hazards such as food poisoning that could result from mishandling, unsatisfactory sterilization of products and packages, storage and distribution of Garri.
Much work has not been carried out locally to isolate pathogenic organisms that could cause damages to consumers’ health.
Therefore effort was put into analyzing smaller-scale local manufactured products, where it is considered that hygienic conditions may not be of highest priority (Ainsworth R; 2004).
The general processing method of Garri, has been found to be generally unhygienic processed, and may cause serious health/environmental hazards to the final consumers.(Obadina, et al., 2009), observed that after fermentation of the cassava product (Garri) a change in odour was observed.
This could be caused by the fermentation process involved, yielding unwanted organisms, therefore causing smell to the final products (Obadina, et al., 2009).
REFERENCES
Ainsworth R. (2004) Safe, piped water: Managing microbial water quality in piped distribution systems. IWA Publishing, London, for the World Health Organization, Geneva.
Akinrele, I.A. Cook, A S. and Holgate, R.A. (1962). The manufacture of garri from Cassava in Nigeria. Pages 633-644 in Proceedings, International Congress on Food Technology, London Amey, M.A. (1987). Some traditional methods of Cassava conservation and processing in Uganda.
Amey, M.A. (1987). Some traditional methods of Cassava conservation and processing in Uganda Paper presented at the Third East and Southern Africa Crops Workshop, Malawi. 7 pp.
Bartram , J. (2003) Heterotrophic plate counts and drinking- water safety: the significance of HPCs for water quality and human health. WHO Emerging Issues in Water and Infectious Disease Series. London, IWA Publishing. Federal Ministry of Agriculture and Rural Development ( 2010). Principle of preservation and processing of cassava.
Ijabadeniyi A.O (2007). Microbiological safety of garri, lafun and ogiri in Akure metropolis, Nigeria. African Journal of Biotechnology., 6(22): 2633-2635. 23
Kim KY, Kimb HT, Kim D, Nakajimad J, Higuchi T (2009). Distribution characteristics of air borne bacteria and fungi in the feedstuff-manufacturing factories. J. Hazard. Mat., 169: 1054-1060.
Obadina, A.O. Oyewole, O.B. and Odusami, A.O. (2009) “Microbiological safety and quality assessment of some fermented cassava products”. Scientific Research and Essay Vol. 4 (5) pp. 432-435.
Ogugbue, Chimezie Jason, Mbakwem – Aniebo, Chika and Akubuenyi, Felix (April, 2011). Assessment of microbial air contamination of post processed garri on sale in markets. African Journal of Food Science Vol. 5(8), pp. 503 – 512.
Oke, O. L. 1968. Cassava as food In Nigeria. World Review of Nutrition and Dietetics 9: 227-250.
Uvere, P.O and Nwogu, N.A (2011). Effect of rehydration and fermentation methods on the quality of garri produced from stored cassava chips. African Journal of Food Sciences Vol. 5(13), pp. 728 – 732. 24
