Bacteriological Assessment of Some Fermented Cassava Products (fufu and Garri) Sold in Auchi Metropolis.

This project focuses on evaluating the bacterial safety and quality of two widely consumed fermented cassava products: fufu and garri. These foods are staples in many African countries, and their fermentation processes can influence the bacterial content, affecting both safety and nutritional quality. The project investigates the pathogenic organisms present in these products and assesses their safety for human consumption, considering factors like pH, moisture content, and hygiene during production. Pathogenic organisms are organism which are capable of causing diseases in a host. The victim suffering from abdominal pain and diarrheas with more vomiting than diarrheas usually manifest the illness, when it is not treated on time it can lead to death and unnecessary expenses seeking medical advice. The six sample was used for the purpose of this study. Among the samples, Uchi market (samples A, B, F) while Jattu market (sample C, D, E) recorded the highest total bacterial count of 6.89 x 10³ and 5.67x10³ CFU/g followed by Uchi market yellow (sample A) which is recorded 1.63 x 10¹ CFU/g. Among the food poisoningorganisms Staphylococcus, Escherichia coli, streptococcus, Bacillus species and Lactobacillus species were isolated and this may be due to unhygienic handling, storage, environment and necessarily failure of good manufacturing practice (GMP). The study concluded that food to be sold to consumers should be properly prepared with safe and portable water such water should be treated and inspected by medical officers who will certify such water for use. The presence of these
pathogens indicates potential health risks for consumers, underscoring the need for improved hygiene practices and regular microbiological testing in the production and sale of fufu and garri. Public health implications include the risk of gastrointestinal illnesses and food poisoning, highlighting the importance of stringent quality control measures. Recommendations include educating vendors and consumers on proper hygiene practices, implementing routine microbiological testing,strengthening regulatory frameworks, and conducting further research to monitor seasonal variations and broader pathogen ranges.