Microbiological quality of fermented Cassava Flakes (Gari) sold in Yenagoa, Metropolis, Nigeria
Abstract
The study investigated the microbial quality of gari (viz yellow and white) sold in five markets of Yenagoa metropolis, Nigeria. Three Fifteen samples of each type of gari were obtained from each market. Microbiological examination of the samples was carried using standard microbiological procedure. Results showed that total heterotrophic bacteria, total coliform and total fungi ranged from 3.848 to 4.973 Log cfu/g, 2.659 to 3.793 Log cfu/g and 3.371 to 3.832 Log cfu/g respectively (yellow gari); 4.206 to 5.206 Log cfu/g, 3.242 to 3.803 Log cfu/g, and 3.887 to 4.145 Log cfu/g respectively (white gari). Analysis of variance of Log coliform forming counts showed that there was no significance difference (P>0.05) among the various markets. The microbial density is within acceptable and tolerable level for ready to eat food. The bacterial species tentatively identified in both gari types include Micrococcus, Klebsiella, Proteus, Bacillus and Corynebacterium species, Pseudomonas aeruginosa, Staphylococcus aureus, Enterobacter aerogenes and E. coli. The fungal species are Aspergillus niger, Fusarium, Rhizopus, Mucor and Penicillium species. Some of these microbes found in gari samples are suspected potential pathogens to human health.
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