THE EVALUATION OF MICROORGANISMS ON GARRI

Format: MS WORD |  Chapter: 1-5 |  Pages: 65-80

THE EVALUATION OF MICROORGANISMS ON GARRI

ABSTRACT

In the work, samples of Garri obtained from Ogbete market were evaluated for microbial contamination. Four sample of Garri from different sources of supple were collected from Ogbete main market Enugu Okwo, Nkalagu, Emene, and  Abakaliki respectively.  The sample were extracted using equal volume of sterile distilled water and serially diluted appropriately and the cultured for the growth of microben.  The growth were further suspected to biochemical tests, characterization for confirmatory diagnosis organism isolated include staphylococcus aureus, clostridium perferingens, Clostridium botulism and vibroi parahamolyticus. The evaluation show that Abakaliki Garri have more microbial spores than others. This can be because of handler or jute bag or moisture which help in the increase of the microbial load.  This was involve the microbial analysis of Garri produced from four major production sites namely: Nkalafi Okwuo imene Aba and collected from the major marketing site Ogbetet main Enugu.  The sample digest were extracted wing equal oplungs of sterile distilled water and serially distilled appropriately and the cultured for the growths of microben.  The growth New further subject to biochemical tests characterization for canisimatory diagnosis.  Organism isolated indade staphylococcus aureus; sodium peferefusu, clostridian trotulium and vibro para haemolylica

LIST OF TABLES

TABLE ONE:    Plate count Per ml of viable microorganisms from the
four different Garri samples.

TABLE TWO:    Standard plate count of different colonial forms from the
four different Garri samples.

TABLE THREE:    Ph READING OF Garri samples from different location

TABLE FOUR:    Preliminary identification of bacterial isolates

TABLE FIVE:    Biochemical test for the identification of bacterial
isolates for the four different Garri samples

TABLE SEVEN:    Average pH reading, Average count pen ml and types of
bacterial organisms isolated from the four different Garri samples.

TABLE OF CONTENTS

CHAPTER ONE INTRODUCTION

CHAPTER TWO LITERATURE REVIEW
2.1    Food as a vehicle for certain diseases
2.2    Types of food poisoning organisms
2.3    Treatment of food poisoning
2.4    Prevention of food poisoning

CHAPTER THREE
3.1    Material and methods
3.2    Methods
3.2.1    Sterilization of materials
3.2.2    Collection of samples
3.2.3    Preparation of culture media
3.2.4    Preparation of samples
3.2.5    Serial / 10-fold dilution technique
3.2.6    Plating technique
3.2.7    Bacterial count, gram staining and microscopic work
3.2.8    Biochemical test for identification of bacterial  isolates

CHAPTER FOUR
4.0    RESULTS

CHAPTER FIVE
5.1    Discussion
5.2    Conclusion / recommendation
5.3    Appendix
5.4    References