ABSTRACT

This study was conducted to ascertain the evaluation of microorganism on Garri. In this work, samples of Garri obtained from Ubani market were evaluated for microbial contamination. Four samples of Garri from different sources were collected from Ubani main market Umuahia. The samples were extracted using equal volume of ethanol and sterile water and serially diluted appropriately. The organism isolated include Bacteria (staphylococcus aureus, Bacillus Speci,E. coli, Proteus species and MicrococusSpeci4;and fungi (Aspergillus niger, Rhizopus Stolonizer and Aspergillus .fumugatus.). The result shows that, the garri evaluated were microbially contaminated. The percentage occurrence of the bacterial isolates ranges from 18.52 to 25.93 with E.coli having the highest percentage occurrence of 25.93, followed by Bacillus spp with the % occurrence of 22.22, followed by S.aureus and micrococcus having percentage occurrence of 18.52, followed by Proteus spp that has the least percentage occurrence of 14.81, while the & occurrence of fungi isolate ranges from 23.08 to 38.46 with Aspergillus niger having the highest percentage occurrence of 38.46 followed by Aspergillus fumugatus which has the least percentage occurrence of 23.08. This can be as a result of the handlers, the jute bag used or the presence of moisture in storage area which help in the increase of the microbial load. Garri as a major food need to be carefully handled to reduce microbial contamination that will cause either food spoilage or food poisoning.