EVALUATION OF MICROORGANISMS ON GARRI

INTRODUCTION
The diet of many African peoples especially the Nigeria people are supplement with cassava products preserved by special method such as Garri, fufu etc. It may be partially or completely backed or precooked ready for eating and serving. During preparation, food may be contaminated with microorganisms. Unless the growth and metabolism of this microorganism are controlled, they are capable of altering the condition of food resulting in food spoilage. Microorganism are organisms that cannot be seen by an invaded eyes, their size are within the range of (NM) micrometer to (nm) Nanometre and their activities on food produce food poisoning food poisoning ie an illness that result from the consumption of contaminated food containing toxin screted into it by contaminated microorganism or contaminated by microorganisms when the body release their toxin (Okoli, 1991). Also the (Kay and Dennis 1986) defined food poisoning as any substance applied to the body externally or taken internally that can cause injury to any part of the body or cause death.
In Garri preparation the cassava is pealed, washed, grated then follow by dehydration under pressure, finally frying, packaging and storage. These process if not handle in a good hygiene condition or good environment, microorganism will contaminated it and will result in food can lead to the death of many people which can reduce the working force and increase poverty rate due to heavy hospital bills. To avoid this problem, this research work is designed to know the microbial organisms of Garri in Ogbete market. The microbial organisms present will be analyzed to see if it can cause food poisoning. From the analysis the list of microorganism present or microorganism contamination on garri can be control effectively and our Garri will be save for consumption at anytime.
The intoxication from nature source is that found naturally in contain plants or animals (Frazien and Westhof. 1978). The intoxications caused by bacterial are of two types by clostridium botulinum, staphylococcal intoxication, caused by a toxin in the food produced by staphylococcus aureus. In the production of food, such as in the fermentation of garri, the fermentation reduced the cyanile toxicity in the cassava which if present in large quantity causes food poisoning. The processing of cassava involves the contamination of the cassava if it is not properly processed.