Antibiogram Of Microrganisms Found In Garri Sold In Relief And Ekeonuwa Market In Owerri, Imo State

Description

– Antibiogram Of Microrganisms Found In Garri Sold In Relief And Ekeonuwa Market In Owerri, Imo State –

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Abstract

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

Introduction

1.1 Background of the Study

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).

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