Bacteriological Quality Of Tapioca Sold In Umuahia

ABSTRACT

The bacteriological quality of tapioca were analyzed for bacterial contamination. Samples were collected from 10 different vendors in 10 different markets (Ahieke, Ariam, Amawom, Ndioro, Ubani, Ahia gate, Orie Ugba, Ahia Umuariaga, Ahia Penno annex market) in Umuahia, Abia state and were transported to the laboratory. These samples were bacteriologically analyzed using a standard method. The samples from Ahiaeke and Ndioro market had the highest total viable count out of 10 samples. Ahia gate and Ahia Ukwu market had the least viable count. During the study the entire samples were contaminated with bacteria. The predominant bacteria isolates from tapioca were E-coli, micrococcus, streptococcus, Klebsella. This study suggested that most of the tapioca sold in the selected markets in Umuahia might be  a source of food poisoning and can cause public health hazards and is also based on the hygiene level of the food vendors and handlers. 

TABLE OF  CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

Lists of Tables ﾿ vii

List of figure ﾿ viii

Abstract ﾿ ix

CHAPTER 1

1.0 ﾿   Introduction ﾿ 1

1.1 ﾿ Aims of the study ﾿ 2

1.2 ﾿ Objectives of the study ﾿ 2

1.3 ﾿ Statement of the problem ﾿ 2

1.4 ﾿ Significance of study ﾿ 3

1.5 ﾿ Scope of study ﾿ 3

CHAPTER 2

LITERATURE REVIEW

2.1 Tapioca ﾿ 4

2.2 Classification and processing methods of Tapioca ﾿ 5

2.2.1 Production Environment: ﾿ 7

2.2.2 Microbiology of Processing Tapioca ﾿ 7

2.2.3 Microbial Contamination of Tapioca ﾿ 7

2.3 ﾿ Nutritional value of Tapioca ﾿ 8

2.4 ﾿ Indicator organisms ﾿ 9

2.4.1 ﾿ Enterobacteriaceae ﾿ 9

2.4.2 ﾿ Escherichia coli ﾿ 9

2.4.3 ﾿ Streptococcus species ﾿ 9

2.4.4 ﾿ Micrococcus spp ﾿ 9

2.4.5 ﾿ Klebsiella spp ﾿ 10

2.5 ﾿ Routes of contamination ﾿ 10

CHAPTER THREE

3.0 ﾿ MATERIALS AND METHODS

3.1 ﾿ Collection of Samples ﾿ 11

3.2 ﾿ Sites of Collection ﾿ 11

3.3 ﾿ Sterilization of Glasswares and Media ﾿ 11

3.4 ﾿ Sample Preparation for Culture ﾿ 11

3.5 ﾿ Serial Dilution ﾿ 11

3.6 ﾿ Plating of Samples (Inoculation) ﾿ 12

3.6.1 ﾿ Incubation ﾿ 12

3.7 ﾿ Colony Counting ﾿ 12

3.8 ﾿ Isolation of pure culture (sub culture) ﾿ 12

3.9 ﾿ Identification of bacteria Isolates ﾿ 13

3.9.1 ﾿ Macroscopic examination ﾿ 13

3.9.2 ﾿ Microscopic Examination ﾿ 13

3.9.3 ﾿ Gram Staining ﾿ 13

3.10 ﾿ Biochemical Test ﾿ 13

3.10.1 ﾿ Triple sugar ion test ﾿ 13

3.10.2 ﾿ Coagulase Test ﾿ 14

3.10.3 ﾿ Catalase Test ﾿ 14

3.10.4 ﾿ Indole ﾿ 14

3.10.5 ﾿ Oxidase Test ﾿ 15

3.10.6 ﾿ Citrate Utilization Test ﾿ 15

CHAPTER FOUR

4.1 ﾿ RESULT ﾿ 16

CHAPTER FIVE

DISCUSSION, CONCLUSION AND RECOMMENDATION

5.1 ﾿ Discussion ﾿ 22

5.2 ﾿ Conclusion ﾿ 23

5.3 ﾿ Recommendation ﾿ 23

REFERENCES