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ABSTRACT
The microbiological qualities of ready-to-eat fermented cassava chip sold in Benin metropolis were studied using standard microbiological techniques. The result of the total heterotrophic count ranged from26.5×105 to 15.5×105cfu/g. The total coliform count ranged from 26.7×105 to 13.6×105cfu/g and Salmonella shigella count ranged from 23.2×105 to 10.9×105 cfu/g. Bacillus spp., Actinomycetales bacterium, Klebsiella pneumonia, Listeria monocytogenes, Enterobacter spp., Staphyloccocus epidermis, Escherichia coli, Salmonella enteric, Lactobacillus delbrueckii subsp. Lactis, Leclercia adecarboxylate, Enteroccocus spp. were isolated from ready-to-eat fermented cassava chips samples. The most prevalent bacterial isolated was Staphylococcus aureus with frequency of occurrence rate of 32 (17.68%) while the least were Klebsiella spp. and Actinomycetales bacterium with frequency of occurrence rate of 3 (1.66%), 2 (1.15%) respectively. The sensitivity test showed the susceptibility pattern of most bacteria isolated from ready-to-eat fermented cassava chips sample. Few of the bacteria isolated had plasmid. The DNA extraction and sequencing guided in identification of specific strains of organisms isolated from ready-to-eat fermented cassava chips. A phylogenetic tree was established in showing the inferred evolutionary relationships among various biological species/isolates. It is therefore recommended that good hygiene and sanitary practices be encouraged in the production of ready-to-eat fermented cassava chips that will further reduce the risk of health associated with infection from the consumption of cassava chips sold in Benin metropolis.
