ABSTRACT

Gari sold in Ndoru and Gate 6 market were examined with the aim of investigating the bacterial contamination of garri due to exposure in the two markets as well as establish their hygienic statues. To achieve this, a total of 20 samples were collected from Ndoru and Gate 6 market. The samples were analyzed bacteriologically for reliable heterotrophic bacteria and coliform bacteria counts on nutrient and MacConkey agar respectively. Using a pour plate method, E. coli showed a high percentage prevalence of 50%  from red gari samples obtained  from Ndoru market while Mucor Spp showed a high percentage from the white garri sample obtained  from Ndoru market. E. coli  and Mucor spp 50% respectively showed a high percentage from the red garri sample bought from Gate 6 market while Bacillus 35% showed a high percentage prevalence among the bacterial isolates. Hence, appropriate authority is advised to take measures to ensure that food             for public consumption are prepared under hygienic condition.   

TABLE OF CONTENTS

Title Page i

Certification ii

Dedication iii

Acknowledgement                                              iv

Table of Contents        v

List of Tables vii

Abstract                                viii

CHAPTER ONE

1.0 INTRODUCTION 1

1.1 AIMS AND OBJECTIVES 2

1.2 SIGNIFICANCE OF STUDY 2

CHAPTER TWO

2.0 LITERATURE REVIEW 4

2.1 CASSAVA 4

2.1.1 Pests and Potential Problems 5

2.2 MICROBES ASSOCIATED WITH FOOD ITEMS 7 

2.3 FOOD POISON 8

2.3.1 Prevention of Food Poisoning 15

CHAPTER THREE

3.0 MATERIALS AND METHODS 16

3.1 SOURCE OF SAMPLE 16

3.2 SAMPLING PREPARATION 16

3.3 MEDIA USED 16

3.4 STERILIZATION 16

3.5  IDENTIFICATION OF BACTERIAL ISOLATES 17

3.6 GRAM STAINING 16

3.7    CATALASE TEST 17

3.7.1 Coagulase Test 18

3.7.2 Citrate Test 18

3.7.3 Motility, Indole, Urease Test (MIU). 18

3.7.4 Triple Sugar Iron Test 19

3.7.5 Oxidase Test 19

CHAPTER FOUR 

4.0 RESULTS 20

CHAPTER FIVE 

5.0 DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 Discussion  25

5.2 Conclusion 26

5.3 Recommendation 27

References 28