Isolation And Identification Of Bacterial Flora From Garri Sold At Ogige Market, Nsukka, Enugu State

DISCUSSION

Garri is the most popular fermented food product made from cassava (Manihot esculenta Crantz) and is widely consumed as processed by millions of people in West Africa where it forms a significant part of their diet (Edem et al., 2001; Kostinek et al., 2005; Oduro et al., 2000; Ogiehor et al., 2007). Some bacteria and molds have been reported to be present in garri (Ogiehor, Ikenebomeh, and Ekundayo, 2007; Jonathan, Abdul-Lateef, and Ayansina, 2013), Other hazards such as aflatoxins and cyanide have been detected in garri (Jonathan, Abdul-Lateef, and Ayansina, 2013; Adebayo, B.A., Nanam, T.D., Bamidele, E.A., and Braima, D.J. (2012).

In this study, Garri sold within Nsukka metropolis were evaluated in order  to isolate the bacteria found in them. Out of 20 samples 75% were gram positive and 25% were gram negative bacteria.

Following detailed microbial analysis and characterization, seven bacterial isolates were suspected and they include; Bacillus spp., Klebsiella spp., Escherichia spp., Pseudomonas spp., Micrococcus spp., Staphylococcus spp., and Streptococcus spp. From the results, Bacillus species had the highest frequency of occurrence, this is understandable, owing to the fact that Bacillus species are the most implicated bacteria in the fermentation of Cassava to garri. Quite a number of Bacillus species have been isolated from various fermented food products (Osho et al, 2010).

This study shows the different level of bacteria that can be isolated in Garri. The microbial count of white Garri is higher than that of Red Garri because of the Red oil content in Red Garri.

Coliform  was  detected  in most of the gari samples at high counts 102 to  103,  although  no  fecal  coliform  was detected  (absence  of  growth  of  coliform organisms  at  44°C),  the  presence  of coliforms  generally  signifies  poor  sanitary condition  in  the  production  of  gari.  Gari after frying (heat treatment) is often spread in  the  open  to  cool  and  air  dry  and  it  is thereafter  sieved.  Products  are  often displayed  in  open  basins/bowls  for  sales  in the market place.

The presence of coliform could  therefore  be  from  post  process contamination  via  food  handlers  and  the environment (Mensah et  al.  (2002).  the presence  of  Bacilius specie  and  Staphylococus specie  calls for  concern  because  some  strains  of  these organisms  are  known  to  be  toxigenic  and have  been  implicated  in  food  borne intoxication  (Mensah  et  al.,  1999;  Oranusi et  al.,  2007),  their  presence  therefore  calls for  concern.  B.  cereus  is  common environmental  contaminants  while  S. aureus  is    of    human    origin, their presence  could  therefore  be  from  the  food  handlers, utensils and  the  environment.  The processing  of  gari  for  consumption  often involve  mild  or  no  heat  treatment,  the toxins  from  Bacilius specie  and  Staphylococcus specie  if  and when  elaborated  in  food  are  heat  stable, the  consumption  of  contaminated  gari could  therefore  portend  a  potential  risk  to consumers.     

The result in chapter three show the mean  total bacteria count to the garri (white and red) to be 5.2×102 C.F.U/ml

The mean of the white Garri is1.9×103 C.F.U/ml And that of red Garri is 1.6×102 C.F.U/ml     The difference in their mean value is due to the fact that red garri is prepared with red oil which reduces the microbial moisture content of the garri and alternately reduce the microbial activity of the bacterial.

CONCLUSION

Garri  processors who apply Hazard analysis critical control points (HACCP) quality management principles, and good manufacturing and hygienic practices (GMP and GHP) in producing  gari  will be able to make  garri  that complies with both national and international safety and quality standards. There  is  therefore  a need  to  maintain  proper  sanitary conditions  so  as  to  avoid  health  risks.  The moisture  content  of  gari  samples  analyzed is  low  and  within  standard  specification, this  could  have  accounted  for  keeping  the microbial  load  of  gari  low.  It  is  therefore recommended that gari should be sold well packaged  in  bags  and  not  as  exposed  in basins/  bowls.  Optimization  of  the  process to  using  a  starter  culture  with  reduced  post process  handling  is  imperative.