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