Microbiological quality assessment of exposed Garri sold in selected markets in Oye-Ekiti, Nigeria
Year: 2024
Type: article
Abstract: A common Nigerian fermented staple meal, garri can become contaminated during manufacturing, marketing and storage by a variety of germs, which could be harmful to consumers' health. In this work, isolates from garri sold in Oye-Ekiti Local Government Area were phenotypically and molecularly characterized. Nine samples were purchased from three different markets using sterile paper bags and examined in the laboratory. Based on morphological characteristics and biochemicaltests, the organisms isolated and their frequency of occurrence were Staphylococcus spp. (15 %), Bacillus spp. (70 %) and Enterobacter spp. (15 %) and Aspergillus spp. (100 %). Molecular characterization of two distinct Bacillus spp. identified them as Bacillus subtilis and Brevibacillus brevis exhibiting 85.9 % and 98.8 % percentage similarities, respectively. In order to minimize the level of contamination of garri by hazardous microorganisms, local processors of the product should be trained and retrained on food handling, food packaging, sanitation and hygienic practices.
Source: Scientia Africana
DOI: 10.4314/sa.v23i3.40
Authors: E.T. Adesemoye, T.T. Oyewunmi, A.M. Lawal, A.G. Idowu, A.G. Adeniyi, P.A. Odusina, S.A. Adeyemi
Institutions: University of Port Harcourt, Federal University Oye Ekiti
Language: English
Topic: Food Safety and Hygiene
Subfield: Food Science
Domain: Life Sciences
Open Access status: hybrid
OpenAlex ID: W4402747147