GARRI

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.

Garri is a commonly consumed cassava product in Nigeria. Poorly processed/stored garri could pose serious health risk to consumers. This study seek to investigate the microbial evaluation of garri sold in open markets Benin City. Five garri samples were purchased from eight open markets which are; Egor market, Oba market, Ekiosa market, Oluku market and Adolor market, Ikpoba-Hill market, and Aduwawa market, all in Edo State making a total of 40 samples. 500 mg each for the sample and appropriately labeled. The samples were transported to the Environmental Management and Toxicology Department laboratory, for microbial, pH and moisture content analysis. Different media such as Potato Dextrose agar (PDA), Nutrient Agar (NA) were prepared separately. 1g of each sample (garri) was weighing on a weighing balance, dissolved properly in 10m1 of pepton water which was used to prepare ten folds serial dilution. Using pour plate method. The total number of bacteria, yeast and moulds in the garri samples was determined. The total number of colony forming unit (CFU/g) was calculated, the moisture content and pH of the garri samples were also calculated. Data obtained were analyzed in percentage and mean. Total Heterotrophic bacteria count in garri samples (cfu/g x103) indicated that Egor and Adolor markets had the highest heterotrophic bacteria count of (9.25 x103) respectively while Ikpoba Hill market had the lowest count of (1.00 x103). The highest fungal count was recorded in Ekiosa market (1.75) and the lowest was in New Benin market (0.50). The bacteria identified are; Micrococcus sp., Escherichia coli,: Klebsiella sp.,Lactobacillus sp Enterobacter sp., Staphylococcus aureus, Enterococcus sp., Pseudomonas sp,, Streptococcus sp., Shigella sp., Bacillus sp. the fungi identified are Rhizomucor sp., Aspergillus sp., Trichophyton sp., Geotrichum sp., Mudurella sp and Candida sp. The highest moisture content was noticed in Aduwawa market 16.80% sample C and last was in Oluku market 8.70% sample B. The highest pH was noticed in Oluku sample C (6.76) and the lowest pH was in Egor market sample A (4.11). There is therefore a need to maintain proper sanitary conditions so as to avoid health risks. The moisture content of garri samples analyzed is low and within standard specification, this could have accounted for keeping the microbial load of garri low.