Description
ABSTRACT
This study evaluated the microorganisms (bacteria and fungi) present in garri sold within local market and garri producers at Ozoro Community. This was achieved through microbial analysis of samples to determine microbial count and strains available. Contamination of sample was observed for garri sold at different locations with the bacteria count seen to be higher at the local market 1(42x106cfu/10g) and garri producer (41x106cfu/10g) than at local market 2 (38x106cfu/10g) which shows that market activity may not be the contamination source. Bacteria isolates indicated the presence of pathogen associated with disease and food poisoning syndrome such asE. coli,Staphylococcus, Bacilli and Pseudomonas. Staphylococcus and Escherichia coli were observed tobethedominantstrainsofmicrobesingarrisoldacrossallassessedlocationwhichposeshealth risk due to their pathogenicity. Fungi were detected in garri samples assessed from all three locations with an increasing trend from producer to sales point which is an indication that garri contamination with fungi must have occurred from post production activities in the market and sales point. The fungi isolates obtained from the samples are AsperillusflavusPenicilumspp. and Candidaalbican. Asperillusflavus and Penicilum spp. were observed to be the dominant strains of microbes in garri sold across all assessed location. The samples of garri sold around Ozoro are unsafe since they did not meet with the recommended limit by Food and Agriculture Organization (FAO) of1x104cfu/g for bacteria count and 1x104cfu/g for fungi count and E.colicount of 0.Hygienic practices should be strictly adhered to prevent contamination of garri produced.
TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWLEDGEMENT
ABSTRACT
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE PROJECT
- STATEMENT OF PROBLEM
- AIM OF THE STUDY
- OBJECTIVE OF THE STUDY
- SIGNIFICANCE OF THE STUDY
- LIMITATION OF THE STUDY
CHAPTER TWO
LITERATURE REVIEW
- OVERVIEW OF MICROORGANISM
- HISTORICAL AND DISCOVERY BACKGROUND OF MICROBES
- CLASSIFICATION AND STRUCTURE OF MICROORGANISMS
- ECOLOGY OF MICROORGANISMS
- APPLICATIONS OF MICROORGANISMS
- THE IMPACT OF MICROBES ON THE ENVIRONMENT AND HUMAN ACTIVITIES
CHAPTER THREE
3.0 RESEARCH METHODOLOGY
- INTRODUCTION
- STUDY AREA
- SAMPLING TECHNIQUE
- MICROBIOLOGICAL ANALYSIS
- ANALYSIS OF DATA
CHAPTER FOUR
4.1 RESULT AND DISCUSSION
CHAPTER FIVE
- CONCLUSION
- REFERENCES
CHAPTER ONE
1.0 INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Nigeria continues to rely heavily on cassava as afood crop because of its many applications. Withedibletuberousrootsandleavesthatareconsumed in some regions of the world, cassavaisprimarilyfarmedintropicalcountries[1].Cassavacanbeeateninavarietyofways,includingasboiled,roasted,orfried,andistypically treated before consumption to preserveanddetoxifyit.InNigeria,cassavaiswidelyrecognizedastheprimaryfoodproductofnational importance, utilized in the preparation ofgarri,lafun,starch,andfufu.Cassavatuberscontainhighamountofcarbohydratewhichmakes it a high demand food especially for thelower income earners based on its cheap cost ofacquisition[2].
Most cassava is processed into many products.According to Olopadeet al. [3] Garri makes up70% of Nigeria’s total cassava production and isthemostwidelyconsumedproductamongcassava varieties. The way each processing andhandlingstepishandleddeterminesthefinalproduct’squality.Bothinhomesandfactories,the process of turning cassava into garri typicallytakesthreetofivedays,withanaveragemoisture content of between 8 and 14% [1]. In2008, Huchet al., [4].observed that the variety ofmicrobial populations that come in contact with agarri depends on the nutritional status, pH, watercontent as well as the nature of the organism.These microorganisms can cause deterioration inits quality and spoilage as well as other seriousfood borneillnesses [5].
The high consumption rate of garri make sits freedom for biological contaminants a necessity. According to Okolieet al.,[6]garri should be safe and suitable for human consumption, and free from abnormal flavors, odors, and living insects.From the viewpoint of food safety,garri itself may not constitute health hazard, since it has been estimated that various operation involved duringprocessingitusuallyresultsitstotalcyanideconcentration.However,hygiene practices have raised new concerns due to the health impact of microbial agents [1].
The processing of cassava into garri usually takes three to five days both at household and factory levels and its average moisture content is about 8-14 percent. Which ever method is adopted, the most important thing is to maintain stringent hygienic measures especially between the period of finishing and consumption of food[7]. Since it has been calculated that different processing operations often resulted in a reduction in its overall cyanide level, garri itself may not constitute a health threat [8]. However,the methods used to turn cassava into garri and then sellitare primarily manual and done by women and children, exposing the product to a variety of anthropogenic contaminating factors.Research conducted in 2015 by Adejumoet al.foundthatgarrithathadbeenprocessedandsoldinamarketplacewascontaminatedwithgerms,with a total heterotropic bacterial count of 7.75x 103cfu/g.
Although garri should be safe for ingestion by humans, it is frequently discovered to contain biological agents such Aspergillus, Penicillium, Fusarium, Rhizopus, Cladosporium, and Mucorspp. Dust produced by breezes, storms, passing cars, and any other type of air movement that brings solid particles and heavy metals into garri is one of the main sources of contamination of the grain. As a result, the product puts people at serious risk [8].
Between the last step of manufacture and the time, unsanitary handling and procedures maypotentiallybethesourceofthesecontaminations.Researchhasshownthatthiskindofcontaminationcanhappeninmarketplaces where a large number of people shop,which could have detrimental effects on public health due to the increased risk of. contamination by organisms of epidemiological significance [1].
As highlighted by Orjietal.,[9] these microorganisms can cause deterioration in food quality and spoilage, serious food borne illnesses and may pose a threat to public health. Very little attention has been given to the level of risk associated with this product especially within student environment and local market area.
1.2 STATEMENT OF PROBLEM
Safe food is a basic human right despite that many foods are frequently contaminated with naturally occurring pathogenic microorganisms. Such pathogens cannot be detected organoleptically (seen, smelled or tasted), but can cause disease of varying severity, including death specially if the way they are conserved during exposition for sales provides conditions for those microorganisms to grow and reach considerable levels of contamination. Thus, food safety issues are of major importance to world health (WHO, 2000).
The global incidence of food borne illnesses is difficult to estimate but it has been reported that in 2000 alone 2.1 million people died from diarrhoeal diseases. A great proportion of these cases can be attributed to contamination of garri sold in the market. This study evaluates different microorganism found in garri sold in different city of Owerri.
1.3 AIM OF THE STUDY
The aim of the present study was to investigate the microbial contamination of garri sold within the local market and producers Ozoro LGA.
1.4 OBJECTIVE OF THE STUDY
At the end of this work student involved shall be able to know:
- Grow microorganisms found in ourenvironment.
- Introduction to microorganisms
- The effect of microorganism on human health
- How to carry out microorganism test on garri sold
1.5 SIGNIFICANCE OF THE STUDY
This study is important as it will help to evaluatethestateofproducedgarriinrelationstomicrobialcount.Itwillalsohelptoindicatetherisk associated with consumption of garri within the local market. In addition, it will help to indicate the associated sources and the likely contaminating source of garri and the overall efficiency of the production process.
1.6 LIMITATION OF THE STUDY
There are many or different type of microorganisms are found in garri sold in market but this particular work is limited to bacteria and fungi which are the most common type among them.
CHAPTER FIVE
5.1 CONCLUSION
This study has shown cassava made product such as garri poses threat to human health as a result of its contamination with both bacteria and fungi species. Microbial counts were observed to be high especially for bacteria reaching up to 46x106cfu/10gatvendingoutletsand33x102cfu/10gforfungi.SomeoftheisolatedorganismsfromthesamplesofgarriincludingStaphylococcusaureus,Escherichiacoli, Asperillusflavus and Penicillum are well-known causes of food borne diseases and food intoxication. It can therefore be concluded that the samples of garri sold around markets in Ozoroareunsafe since theydid not meet with the recommended limit by Food and AgricultureOrganization(FAO)of1x104cfu/gforbacteria
From the above conclusion, the following recommendations are made; Hygienic practices should be strictly adhered to prevent contamination of garri produced.,Exposure of garri in vending out lets should be prohibited especially in areas was there are open dumping.,Water used in garri production shouldbesubjectedtoprimarywatertreatmentOperatingparametersinGarriproducing outlets should be assessed to identify contaminating sources.
