MICROBIAL EVALUATION OF GARRI IN IJEBU COMMUNITY

MICROBIAL EVALUATION OF GARRI IN IJEBU COMMUNITY

Project Details

MICROBIAL EVALUATION OF GARRI IN IJEBU COMMUNITY



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ABSTRACT
The sale and distribution of garri in local markets is associated with practices such as display of product in open buckets, bowls and mats at points of sale and the use of bare hands during handling and sales.These unhygienic practices may lead to microbial contamination due to deposition of bioaerosols on exposed products, transfer of microbes from dirty hands and utensils and frequent visits by animals and fomites. This study was carried out to evaluate microbial of garri in ijebu community. Six garri samples were randomly collected from six retail sellers in three towns of Ijebu-igbo, Ago-Iwoye and Oru Ijebu in Ijebu-north Local Government Area of Ogun State. Samples were serially diluted to 102 and appropriate dilutions inoculated by spread plate method onto Nutrient agar, MacConkey agar and Potato-Dextrose agar plates for Total aerobic plate count (TAPC), Coliform count (CC) and Fungal count respectively. The microbial load of garri ranged from 3.0 x 102 to 3.0 x 103 for coliform count and 3.0 x 103 to 4.0 x 103 for fungal count. The pH ranged content ranged from 4.78 to 4.90. A total number of fourteen (14) bacteria isolates belonging to five genera were isolated. The occurrence were Escherichia coli (4), Staphylococcus aureus (3), Klebsiella pneumoniae (3), Bacillus spp. (2) and Pseudomonas aeruginosa (2). A total of nine (9) fungi isolates were isolated. They were occurrence percentage were Aspergillus flavus 1(11.11%), Aspergillus niger 2(22.22%), Penicillium sp. 2(22.22%), Fusarium sp. 1(11.11), Candida albican 2(22.22) and molds 1(11.11%). Application of good manufacturing practices (GMP) and HACCP in garri production is imperative.

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