USER'S INSTRUCTIONS: The project work you are about to view is on "evaluation of the microorganism present in garri sold within local market in ozoro community". Please, sit back and study the below research material carefully. This project topic"evaluation of the microorganism present in garri sold within local market in ozoro community"have complete 5(five) Chapters. The complete Project Material/writeup include: Abstract + Introduction + etc + Literature Review + methodology + etc + Conclusion + Recommendation + References/Bibliography.Our aim of providing this"evaluation of the microorganism present in garri sold within local market in ozoro community"project research material is to reduce the stress of moving from one school library to another all in the name of searching for"evaluation of the microorganism present in garri sold within local market in ozoro community"research materials. We are not encouraging any form of plagiarism. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works.

---

TITLE PAGE

 

BY

---
--/H2013/01430
DEPARTMENT OF ----
SCHOOL OF ---
INSTITUTE OF ---

---

APPROVAL PAGE

This is to certify that the research work,"evaluation of the microorganism present in garri sold within local market in ozoro community"by ---, Reg. No. --/H2007/01430 submitted in partial fulfillment of the requirement award of a Higher National Diploma on --- has been approved.

By
---                                                     . ---
Supervisor                                                  Head of Department.
Signature……………….                           Signature……………….        

……………………………….
---
External Invigilator

---

DEDICATION
This project is dedicated to Almighty God for his protection, kindness, strength over my life throughout the period and also to my --- for his financial support and moral care towards me.Also to my mentor --- for her academic advice she often gives to me. May Almighty God shield them from the peril of this world and bless their entire endeavour Amen.

---

ACKNOWLEDGEMENT

The successful completion of this project work could not have been a reality without the encouragement of my --- and other people. My immensely appreciation goes to my humble and able supervisor mr. --- for his kindness in supervising this project.
My warmest gratitude goes to my parents for their moral, spiritual and financial support throughout my study in this institution.
My appreciation goes to some of my lecturers among whom are Mr. ---, and Dr. ---. I also recognize the support of some of the staff of --- among whom are: The General Manager, Deputy General manager, the internal Auditor Mr. --- and the ---. Finally, my appreciation goes to my elder sister ---, my lovely friends mercy ---, ---, --- and many others who were quite helpful.

---

PROJECT DESCRIPTION: This work"evaluation of the microorganism present in garri sold within local market in ozoro community"research material is a complete and well researched project material strictly for academic purposes, which has been approved by different Lecturers from different higher institutions. We made Preliminary pages, Abstract and Chapter one of"evaluation of the microorganism present in garri sold within local market in ozoro community"is to be ordered for. Happy viewing!!!

---

This study evaluated the microorganisms (bacteria and fungi) present in garri sold within local market and garri producers at Ozoro Community. This was achieved through microbial analysis of samples to determine microbial count and strains available. Contamination of sample was observed for garri sold at different locations with the bacteria count seen to be higher at the local market 1 (42x106cfu/10g) and garri producer (41x106cfu/10g) than at local market 2 (38x106cfu/10g) which shows that market activity may not be the contamination source. Bacteria isolates indicated the presence of pathogen associated with disease and food poisoning syndrome such as E. coli, Staphylococcus, Bacilli and Pseudomonas. Staphylococcus and Escherichia coli were observed to be the dominant strains of microbes in garri sold across all assessed location which poses health risk due to their pathogenicity. Fungi were detected in garri samples assessed from all three locations with an increasing trend from producer to sales point which is an indication that garri contamination with fungi must have occurred from post production activities in the market and sales point. The fungi isolates obtained from the samples areAsperillus flavus Penicilum spp.and Candida albican. Asperillus flavus andPenicilum spp. were observed to be the dominant strains of microbes in garri sold across all assessed location. The samples of garri sold around Ozoro are unsafe since they did not meet with the recommended limit by Food and Agriculture Organization (FAO) of 1x104cfu/g for bacteria count and 1x104cfu/g for fungi count and E.coli count of 0. Hygienic practices should be strictly adhered to prevent contamination of garri produced.

 

TABLE OF CONTENTS
COVER PAGE
TITLE PAGE
APPROVAL PAGE
DEDICATION
ACKNOWELDGEMENT
ABSTRACT
CHAPTER ONE
1.0      INTRODUCTION
1.1      BACKGROUND OF THE PROJECT

1. STATEMENT OF PROBLEM
2. AIM OF THE STUDY
3. OBJECTIVE OF THE STUDY
4. SIGNIFICANCE OF THE STUDY
5. LIMITATION OF THE STUDY

CHAPTER TWO
LITERATURE REVIEW

1. OVERVIEW OF MICROORGANISM
2. HISTORICAL AND DISCOVERY BACKGROUND OF MICROBES
3. CLASSIFICATION AND STRUCTURE OF MICROORGANISMS
4. ECOLOGY OF MICROORGANISMS
5. APPLICATIONS OF MICROORGANISMS
6. THE IMPACT OF MICROBES ON THE ENVIRONMENT AND HUMAN ACTIVITIES

CHAPTER THREE
3.0      RESEARCH METHODOLOGY

1. INTRODUCTION
2. STUDY AREA
3. SAMPLING TECHNIQUE
4. MICROBIOLOGICAL ANALYSIS
5. ANALYSIS OF DATA

CHAPTER FOUR
4.1      RESULT AND DISCUSSION
CHAPTER FIVE

1. CONCLUSION
2. REFERENCES

 

CHAPTER ONE

1.0                                                        INTRODUCTION

1.1                            BACKGROUND OF THE STUDY

Nigeria continues to rely heavily on cassava as a food crop because of its many applications. With edible tuberous roots and leaves that are consumed in some regions of the world, cassava is primarily farmed in tropical countries [1]. Cassava can be eaten in a variety of ways, including as boiled, roasted, or fried, and is typically treated before consumption to preserve and detoxify it. In Nigeria, cassava is widely recognized as the primary food product of national importance, utilized in the preparation of garri, lafun, starch, and fufu. Cassava tubers contain high amount of carbohydrate which makes it a high demand food especially for the lower income earners based on its cheap cost of acquisition [2].
Most cassava is processed into many products. According to Olopade et al. [3] Garri makes up 70% of Nigeria's total cassava production and is the most widely consumed product among cassava varieties. The way each processing and handling step is handled determines the final product's quality. Both in homes and factories, the process of turning cassava into garri typically takes three to five days, with an average moisture content of between 8 and 14% [1]. In 2008, Huch et al., [4]. observed that the variety of microbial populations that come in contact with a garri depends on the nutritional status, pH, water content as well as the nature of the organism. These microorganisms can cause deterioration in its quality and spoilage as well as other serious food borne illnesses [5].
The high consumption rate of garri makes its freedom for biological contaminants a necessity. According to Okolie et al., [6] garri should be safe and suitable for human consumption, and free from abnormal flavors, odors, and living insects. From the view point of food safety, garri itself may not constitute health hazard, since it has been estimated that various operation involved during processing it usually results its total cyanide concentration. However, hygiene practices have raised new concerns due to the health impact of microbial agents [1].
The processing of cassava into garri usually takes three to five days both at household and factory levels and its average moisture content is about 8-14 percent. Whichever method is adopted, the most important thing is to maintain stringent hygienic measures especially between the period of finishing and consumption of food [7]. Since it has been calculated that different processing operations often resulted in a reduction in its overall cyanide level, garri itself may not constitute a health threat [8]. However, the methods used to turn cassava into garri and then sell it are primarily manual and done by women and children, exposing the product to a variety of anthropogenic contaminating factors. Research conducted in 2015 by Adejumo et al. found that garri that had been processed and sold in a marketplace was contaminated with germs, with a total heterotropic bacterial count of 7.75 x 103cfu/g.
Although garri should be safe for ingestion by humans, it is frequently discovered to contain biological agents such Aspergillus, Penicillium, Fusarium, Rhizopus, Cladosporium, and Mucor spp. Dust produced by breezes, storms, passing cars, and any other type of air movement that brings solid particles and heavy metals into garri is one of the main sources of contamination of the grain. As a result, the product puts people at serious risk [8].
Between the last step of manufacture and the time, unsanitary handling and procedures may potentially be the source of these contaminations. Research has shown that this kind of contamination can happen in marketplaces where a large number of people shop, which could have detrimental effects on public health due to the increased risk of. contamination by organisms of epidemiological significance [1].
As highlighted by Orji et al., [9] these microorganisms can cause deterioration in food quality and spoilage, serious food borne illnesses and may pose a threat to public health. Very little attention has been given to the level of risk associated with this product especially within student environment and local market area.
1.2                                          STATEMENT OF PROBLEM

Safe food is a basic human right despite that many foods are frequently contaminated with naturally occurring pathogenic microorganisms. Such pathogens cannot be detected organoleptically (seen, smelled or tasted), but can cause disease of varying severity, including death specially if the way they are conserved during exposition for sales provides conditions for those microorganisms to grow and reach considerable levels of contamination. Thus, food safety issues are of major importance to world health (WHO, 2000). The global incidence of food borne illnesses is difficult to estimate but it has been reported that in 2000 alone 2.1 million people died from diarrhoeal diseases. A great proportion of these cases can be attributed to contamination of garri sold in the market. This study evaluates different microorganism found in garri sold in different city of Owerri.

1.3                                                     AIM OF THE STUDY

The aim of the present study was to investigate the microbial contaminations of garri sold within the local market and producers Ozoro LGA.

1.4                                               OBJECTIVE OF THE STUDY

At the end of this work student involved shall be able to know:

1. Grow microorganisms found in our environment.
2. Introduction to microorganisms
3. The effect of microorganism on human health
4. How to carry out microorganism test on garri sold

1.5                                           SIGNIFICANCE OF THE STUDY
This study is important as it will help to evaluate the state of produced garri in relations to microbial count. It will also help to indicate the risk associated with consumption of garri within the local market. In addition, it will help to indicate the associated sources and the likely contaminating source of garri and the overall efficiency of the production process.
1.6                                             LIMITATION OF THE STUDY
There are many or different type of microorganisms are found in garri sold in market but this particular work is limited to bacteria and fungi which are the most common type among them.

CHAPTER FIVE

5.1                                            CONCLUSION

This study has shown cassava made product such as garri poses threat to human health as a result of its contamination with both bacteria and fungi species. Microbial counts were observed to be high especially for bacteria reaching up to 46x106cfu/10g at vending outlets and 33x102cfu/10g for fungi. Some of the isolated organisms from the samples of garri including Staphylococcus aureus, Escherichia coli, Asperillus flavus and Penicillum are well-known causes of food borne diseases and food intoxications. It can therefore be concluded that the samples of garri sold around markets in Ozoro are unsafe since they did not meet with the recommended limit by Food and Agriculture Organization (FAO) of 1 x 104cfu/g for bacteria
From the above conclusion, the following recommendations are made;Hygienic practices should be strictly adhered to prevent contamination of garri produced. Exposure of garri in vending outlets should be prohibited especially in areas was there are open dumping. Water used in garri production should be subjected to primary water treatment Operating parameters in Garri  producing outlets should be assessed to identify contaminating sources.

 

---

CHAPTER TWO: The chapter one of this work has been displayed above. The complete chapter two of"evaluation of the microorganism present in garri sold within local market in ozoro community"is also available. Order full work to download. Chapter two of"evaluation of the microorganism present in garri sold within local market in ozoro community"consists of the literature review. In this chapter all the related work on"design and construction of an arduino based public address system"was reviewed.

CHAPTER THREE: The complete chapter three of"evaluation of the microorganism present in garri sold within local market in ozoro community"is available. Order full work to download. Chapter three of"evaluation of the microorganism present in garri sold within local market in ozoro community"consists of the methodology. In this chapter all the method used in carrying out this work was discussed.

CHAPTER FOUR: The complete chapter four of"evaluation of the microorganism present in garri sold within local market in ozoro community"is available. Order full work to download. Chapter four of"evaluation of the microorganism present in garri sold within local market in ozoro community"consists of all the test conducted during the work and the result gotten after the whole work

CHAPTER FIVE: The complete chapter five of"evaluation of the microorganism present in garri sold within local market in ozoro community"is available. Order full work to download. Chapter five of"evaluation of the microorganism present in garri sold within local market in ozoro community"consist of conclusion, recommendation and references.

---

To "DOWNLOAD" the complete material on this particular topic above click "HERE"

Do you want our Bank Accounts? please click HERE

To view other related topics click HERE

To "SUMMIT" new topic(s), develop a new topic OR you did not see your topic on our site but want to confirm the availiability of your topic click HERE

Do you want us to research your new topic? if yes, click "HERE"

Do you have any question concerning our post/services? click HERE for answers to your questions

---

For more information contact us through any of the following means:

Mobile No :+2348146561114 or +2347015391124 [Mr. Innocent]

Email address :engr4project@gmail.com

Watsapp No :+2348146561114

---

COUNTRIES THAT FOUND OUR SERVICES USEFUL

Australia, Botswana, Canada, Europe, Ghana, Ireland, India, Kenya, Liberia, Malaysia, Namibia, New Zealand, Nigeria, Pakistan, Philippines, Singapore, Sierra Leone, South Africa, Uganda, United States, United Kindom, Zambia, Zimbabwe, etc
Support: +234 8146561114 or +2347015391124

Watsapp No :+2348146561114

Email Address :engr4project@gmail.com

---

FOLLOW / VISIT US VIA: