Preliminary Studies on Processed Garri as a Source of Bacterial Hazards to Students

Okafor Arthur C,Ojiagu Kingsley D,Agu Kingsley C,Aquaowo Uwakmfon A

doi:10.13189/iid.2017.050301

Abstract

Microbial contamination is considered the most significant hazard associated with food. Data on pathogens present in foods are needed to provide valuable information on the exposure of consumers to certain food borne pathogens. Also, consumption habits among consumers may increase the risk of health hazards. This study aimed to assess some practices, signs and symptoms associated with consumption of soaked garri among university students, to also determine the presence and virulence characteristics of some bacteria in garri on sale in the market. A questionnaire was designed and distributed to a hundred university students to ascertain their perception on safety of garri and handling practices. Fifty samples of garri were randomly collected from the market and assessed for presence of bacteria. Isolates of selected genera were then screened for some virulence-associated properties. The results showed that majority of the students (91%) affirmed they do consume soaked garri at least once in a while, even though almost 70% think garri is nutritious. The students (54%) reported to have experienced at least a symptom of ill health after consuming garri soaked in water. The most commonly reported signs and symptoms were: stomach upset > malaise > fever > nausea > vomitting. There was a direct relationship between the number of students that suspect garri could be a source of illness (57.1%) and those that have actually experienced at least a symptom after consuming garri (54%). Results of bacteriological analysis of garri samples from the market indicated mean total aerobic plate count to be 5.42 log cfu/g. Staphylococcus aureus and Klebsiella were found in 60% of the samples collected. Most isolates of Staphylococcus aureus, Klebsiella and Pseudomonas were found to be positive for haemolysin and biofilm formation tests which indicate their pathogenic potential. The conclusion is that bacteria with pathogenic potential are common in processed garri being sold in the market and that university students in the habit of consuming soaked garri are probably at risk of health hazards associated with pathogens in garri. Therefore, new food safety regulations should be formulated to incorporate food safety management systems during processing of garri in order to reduce the prevalence of food borne pathogens.

Highlights

Garri is the most common cassava-based food consumed in West Africa sub-region
More than 70% of cassava harvested in Nigeria is processed into garri [1]
The direct relationship observed between the number of students that suspect garri could be a source of illness (57.1%) and those that have experienced at least a symptom after consuming garri (54%) suggests that their awareness of the risk associated with this food is based mainly on their experience of symptoms rather than food safety education

Summary

Introduction

Garri is the most common cassava-based food consumed in West Africa sub-region. More than 70% of cassava harvested in Nigeria is processed into garri [1]. Its processing involves peeling cassava roots, grating the cassava, de-watering and fermenting the mash into a wet cake and roasting the wet material into gelatinized particles It is spread on the bare floor or on a mat to allow it to cool before final sieving and packaging for marketing [2, 1]. Garri has been classified as a “street food” which refers to a wide variety of ready-to-eat foods and beverages sold and sometimes prepared in public places. It is a convenient product because it is stored and marketed in a ready-to-eat form [3]. It can be consumed directly in the dry form by soaking in cold water, sometimes with sugar, milk and other beverages or processed minimally using boiled water to form stiff paste which is eaten with various types of African soups [2]

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