Medical and Clinical Microbiology

Biography

Biography: Obiekezie, S.O

Abstract

Garri, cassava and yam flours are African traditional fermented food product prepared from cassava and yam that is widely accepted by both and urban dwelling peoples with little concern about those microorganisms that are associated with it. The present study was undertaken to investigate the bacteria that are associated with these food flours. Total bacterial count (x106cfu/g) was found to be highest in cassava (7.1), followed by garri (6.2) and yam (4.4). The total coliform count (x106cfu/g) recorded 3.7 in cassava, 1.6 in garri, and 1.4 in yam flours. Similarly, total faecal coliform (x106cfu/g) was highest in cassava flour (4.1), while garri had 2.4, and yam recorded 2.2; also, the Staphylococcus aureus count (x106cfu/g) was highest in cassava flour (3.6), followed by yam flour (3.1), and garri flour had 2.8. However, the Salmonella/Shiella count (x106cfu/g) was high in garri flour (3.2), compared to cassava flour (2.5), and yam flour (1.2). The percentage occurrence of the bacteria isolates showed that Staphylococcus aureus was 86.7%, followed by Klebsiella spp. (80.0%) and Bacillus spp. (66.7%). The bacteria isolated were Staphyloccocus aureus, Klebsiella spp., Proteus spp. Proteus vulgaris, Salmonella spp., E. coli and Bacillus spp. The antibiotic susceptibility tests revealed that most of the bacterial isolates were resistant to Nitrofurantoin (28%), Septrin (36%), Ampicillin (39%), slightly resistant to Perfloxacin (46%), Ciprofloxacin (67%), Ofloxacin (52%) and highly susceptible to Gentamicin (95%). This present work revealed high bioload and vast array of bacteria in market garri, cassava and yam flours. It is therefore recommended that these food flours be sold in well package bags and not as exposed in basins/bowls. Also, personal hygiene of hawkers and sanitation of utensils are important. Hawkers should be enlightened on hygienic practices.