ABSTRACT
A bacteriological evaluation of Garri, a cassava product, one of the most popular foods derivedfrom cassava fermentation, is a staple Nigerian food, its raw product Cassava (Mamihot esculenta Crantz), is a dicotyledonous perennial plant. It was conducted in five major marketsinBenin City, Edo State. The aim and objectives of this study was to isolate bacteria fromgarri sold at different markets in Benin City, in order to determine the bacterial count of thegarri samples, determine the species of bacteria present in the garri samples and gain insights intothesusceptibility of the isolated bacteria. Methodology utilized in this research study include: isolation of bacteria utilizing nutrient agar, a total of six isolates (bacteria) with a sample sizeoffive (Olukwu, Uselu, RingRoad, NewBenin, and Mami ) were examined. The meantotal heterotrophic bacterial count ranged from (7.00 - 7.91±2.0 log10cfu/g) in the five different markets and the pour plate method was employed in achieving the colony count in the Garri samples. The primary bacteria strains identified after observing the cultural, morphological andbiochemical test results, included Pseudomonas spp., Bacillus spp., Escherichiacoli., Streptococcus sp., Micrococcus spp., and Staphylococcus spp. These bacterial strains wereprevalent in Garri samples from all five markets, indicating potential contaminationduringprocessing or handling. The bacteria obtained from this study were all susceptible totheantibiotic, perfloxacin, but resistant to the others, namely, amoxicillin, rocephin, ciprofloxacin, ampiclox, zinnacef, erythromycin and gentamicin. The high occurrence of bacteria inGarri across these markets could be attributed to suboptimal sanitation conditions, processingtechniques, materials used, and inadequate waste management practices. It is recommendedthat producers and retailers in Benin implement rigorous hygiene measures in preparationandpackaging to ensure food safety and the protection of consumers.
