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Abstract
Abacteriological evaluation of Garri, a cassava product, one of the most popular foods derived from cassava fermentation, is a staple Nigerian food, its raw product Cassava (Mamihot esculenta Crantz), is a dicotyledonous perennial plant. It was conducted in five major markets in Benin City, Edo State. The aim and objectives of this study was to isolate bacteria from garri sold at different markets in Benin City, in order to determine the bacterial count of the garri samples, determine the species of bacteria resent in the garri samples and gain insights into the susceptibility of the isolated bacteria. Methodology utilized in this research study include: isolation of bacteria utilizing nutrient agar, a total of six isolates (bacteria) with a sample size of five (Olukwu, Uselu, ingRoad, NewBenin, and Mami ) were examined. The mean total heterotrophic bacterial count ranged from (7.00- 7.91±2.0 log10cfu/g) in the five different markets and the pour plate method was employed in achieving the colony count in the Garri
samples. The primary bacteria strains identified after observing the cultural, morphological and biochemical test results, included Pseudomonas spp., Bacillus spp., Escherichia coli., Streptococcus sp., Micrococcus spp., and Staphylococcus spp. These bacterial strains were prevalent in Garri samples from all five markets, indicating potential contamination during processing or handling. The bacteria obtained from this study were all susceptible to the antibiotic, perfloxacin, but resistant to the others, namely, amoxicillin, rocephin, ciprofloxacin, ampiclox, zinnacef, erythromycin and gentamicin. The high occurrence of bacteria in Garri across these markets could be attributed to suboptimal sanitation conditions, processing techniques, materials used, and inadequate waste management practices. It is recommended that producers and retailers in Benin implement rigorous hygiene measures in preparation and packaging to ensure food safety and the protection of consumers.
samples. The primary bacteria strains identified after observing the cultural, morphological and biochemical test results, included Pseudomonas spp., Bacillus spp., Escherichia coli., Streptococcus sp., Micrococcus spp., and Staphylococcus spp. These bacterial strains were prevalent in Garri samples from all five markets, indicating potential contamination during processing or handling. The bacteria obtained from this study were all susceptible to the antibiotic, perfloxacin, but resistant to the others, namely, amoxicillin, rocephin, ciprofloxacin, ampiclox, zinnacef, erythromycin and gentamicin. The high occurrence of bacteria in Garri across these markets could be attributed to suboptimal sanitation conditions, processing techniques, materials used, and inadequate waste management practices. It is recommended that producers and retailers in Benin implement rigorous hygiene measures in preparation and packaging to ensure food safety and the protection of consumers.
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