Microbiological quality of fermented Cassava (Gari) sold in Ota Ogun State Nigeria

Thirty six gari samples (eighteen each of white and yellow types) were subjected to microbial analysis. Samples were serially diluted to 104 and appropriate dilutions inoculated by spread plate method onto Nutrient agar, MacConkey agar and Potato- Dextrose agar plates for Total aerobic plate count (TAPC), Coliform count (CC) and Fungal count respectively. TAPC for white gari ranged from 2.0x102 to 1.1x104, coliform count ranged from no growth (NG) to 7.1x103 while fungal count ranged from no growth to 6.0x102. The microbial load of yellow gari ranged from 1.0x102 to 5.0x103 for TAPC, NG to 6.0x103 for coliform count and NG to 3.0x103 for fungal count. The bacteria isolates from the various samples include Bacillus spp Enterobacter spp, Pseudomonas, Staphylococcus and Klebsiella spp. Fungi isolated includes Aspergillus niger, Aspergillus fumigatus, Fusarium, Rhizopus and Penicillium spp. The pH of the samples ranged from 4.76 to 4.94 in the yellow type and 4.78 to 4.91 in the white type. The moisture content was 6 to 8 percent in yellow type and 4 to 7 percent in the white type. Application of good manufacturing practices (GMP) and HACCP in gari production is imperative