ABSTRACT
BACKGROUND: Garri is consumed by several millions of people in the West African sub-region and in Nigeria in particular, regardless of ethnicity and socio-economic class. However, production and handling methods have not been standardized, resulting in a product with varying quality and safety indices hence varying public health concern. OBJECTIVES: To investigate the microbial contamination level, presence, prevalence and distribution of aflatoxins B1, B2, G1 and G2 in market garri with the aim of developing useful indices for safe handling and acceptable public health standards. METHODS: A total of 300 samples comprising of 30 samples each from various market in both urban and rural settings were randomly collected using sterile polyethylene bags. These were analysed for microbiological quality and aflatoxins content using standard procedures. RESULTS: Eight bacteria genera (Bacillus, Staphylococcus, Streptococcus, Pseudomonas, Clostridium, Salmonella Klebsiella and Coliforms groups) genera and six fungi genera (Aspergillus, Penicillium, Rhizopus, Botrytls, Fusarium and Cladosporium) were detected and isolated. Aflatoxins B1, B2, G1 and G2 were detected in varying concentrations amongst the samples analysed within and amongst the states investigated with an average occurrence rate of 17.5% CONCLUSION: Market garri was found to contain high bioload with vast array of micro-organisms and aflatoxins in all the states investigated. Results are useful in developing and establishing public health standards for the production and safe handling of garri.
Subject(s)
Aflatoxins/analysis , Food Analysis , Food Contamination , Aflatoxins/isolation & purification , Aspergillus/isolation & purification , Commerce , Dietary Carbohydrates/analysis , Food Microbiology , Humans , Manihot , Nigeria , Penicillium/isolation & purification , Rural Population , Urban PopulationABSTRACT
Background: Garri is consumed by several millions of people in the West African sub-region and in Nigeria in particular regardless of ethnicity and socio-economic class. How- ever production and handling methods have not been standardized resulting in a product with varying quality and safety indices hence varying public health concern. Objec- tives: To investigate the microbial contamination level; presence; prevalence and distribution of Aflations B1; B2; G1 and G2 in market garri with the aim of developing useful indices for safe handling and acceptable public health standards. Methods: A total of 300 samples comprising of 30 samples each from various market in both urban and rural settings were randomly collected using sterile polyethylene bags. These were analysed for microbiological quality and aflatoxins content using standard procedures. Results: Eight bacteria genera (Bacillus; Staphylococcus; Streptococcus; Pseudomonas; Clostridium; Salmonella Klebsiella and Coliforms groups) genera and six fungi genera (Asper- gillus; Penicillium; Rhizopus; Botrytls; Fusarium and Cladosporium) were detected and isolated. Aflatoxins B1; B2; G1 and G2 were detected in varying concentrations amongst the samples analysed within and amongst the states investigated with an average occurrence rate of 17.5Conclusion: Market garri was found to contain high bioload with vast array of micro-organisms and Aflatoxins in all the states investigated. Results are useful in developing and establishing public health standards for the production and safe handling of garri
Subject(s)
Aflatoxins/adverse effects , Eating , Food Contamination , Manihot , Public HealthABSTRACT
Microbiological examination of the uninoculated whole-milk product 'nono' during incubation at room temperature (27 ± 2°C) for 120 h showed a high incidence of undesirable microorganisms: minimum bacterial, staphylococcal, yeasts and mould counts were 2.28 × 10(6), 1.50 × 10(3) and 1.70 × 10(4) organisms/ml, respectively.Nono is thus of poor microbial quality even when prepared under hygienic conditions.
ABSTRACT
Variations in salt (NaCl) content and temperature influenced the microbial development and organoleptic quality of fermenting African locust bean (Parkia filicoidea Welw.) seeds. The influences on microbial growth by different salt contents and temperatures were followed by changes of pH and titratable acidity. A 1% (w/w) salt addition and fermentation at 37 degrees C improved the organoleptic quality of the product. Salt additions above 3% (w/w) and temperatures below 25 degrees C resulted in lower microbial counts, low pH and titratable acid values; fermentation of the processed substrate of African locust bean seeds was inhibited and the organoleptic quality was poor. The predominant microorganism present throughout the fermentation was a Bacillus sp. with characteristics similar to Bacillus subtilis.
