AIM AND OBJECTIVE OF THE STUDY
To evaluate the microbial organisms of garri in Ogbete market.
To characterize for microbial organism of Garri if any to relate the above to personnel hygiene and environmental hygiene.
CHAPTER TWO
LITERATURE REVIEW
All human food, from vegetable to carrier to cheeses, comes from some other organisms, and rarely is obtained in a sterile uncontaminated state. Food is but a brief stopover in the overall scheme of biogeochemical cycling. This means that microbes and humans are in direct competition for the nutrients in food, and we must be constantly aware that microbes fast growth rates give them the winning edge. Somewhere along the route of procurement, processing, or preparation, food became contaminated with microbes from soil the bodies of plants and animals, water, air, food handlers, or utensils. The final effects depend upon the types and numbers of micobes and whether the food is cooked or preserved. In some cases specifics microbes can even be added to food to obtained a desires effect. The effects of microorganisms on food can be classified as beneficial, detrimental or neutral to humans (Kathleen and Arthur, 2002). Beneficial effect is when food is biological changed by the introduction of microbes to later or improve the flavour, taste or texture. Detrimental effect is when food is biological changed by introduction of microbes to produce food poisoning or food borne illness and food spoilage which affect the taste smell and flavour Neutral effect is the presence or growth of microbes that do not harm or change the nature of the food.
CHAPTER THREE
MATERIAL AND METHOD
MATERIALS (See APPENDIX)
METHODS
STERILIZATION OF MATERIALS
The glasswares were wash with detergent soap and rinsed with distilled water. Also methlyleted spirit was used to rinsed the glassware to increase the drying rate. After drying the glassware were wrapped with kraft paper and was fastened with masking tape, and were kept in the hot air oven for sterilization at a holding temperature of 20 minutes and cooling down period of 3 hours.
RESULT
PLATE COUNT PER ML OF TABLE MICRO ORGANISMS
FROM THE FOUR DIFFERENT GARRI SAMPLES
BACTERIAL COUNT PER ML
CHAPTER FIVE
RECOMMENDATION AND CONCLUSION
Garri as a major food need to be carefully handle to reduce microbial contamination that will course either food spoilage or food poisoning (Okoli, 1991).
Data collected from the samples tested shows that some Garri have high levels of microbial spores and contamination if these are not controlled by good storage after buying from market may go bad (Gray, 1961). Therefore the Garri from Ogbete market should be stored in such a place where moisture is low. If the relative humidity exceeded 60%, it is most likely that the moisture level in Garri will reach the level above 16% where mold spores will germinate and grow.
REFERENCES
- Angold, R Beech, G and Taggent, G (1989): Food Biotechnology Cambridge University Press, Cambridge, Pp. 23-24
- Barker F. J. and Silverton, R.E (1983): Introduction to Medical laboratory technology sixth edition, Butter worth, page 295
- D’aoust, J Y (1994): Salmonella and the international food Trade. Int. J
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- Frazier, W.C and Westhof, DC (1978): Food microbiology 3rd Edu. Trade
- Mc-Hill publishing company ltd, New Delhi, Pp, 423 – 424, 438
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