Study of Aflatoxin Content and Bacteriological Assay of Garri Collected From Ado–Ekiti in Ekiti State

Introduction: The majority of people in Nigeria consume Garri, as it is known there. It can be consumed by mixing it with cold water, sugar, or milk to make a snack, or by reconstituting it with hot water to make a thick paste that can be eaten with soup or stew. However, the lack of standardization in production and handling procedures has led to a product with a range of quality and safety indices.

Aims: This study examined the level of microbiological contamination, the presence of aflatoxin, and its dispersion in Garri procured in Ado-Ekiti.

Methodology: Altogether 14 samples were collected into sterile ziplock bags. The isolation of fungi was carried out using the direct plating method.

Results: The result showed six (6) genera of fungi viz: Aspergillus spp., Penicillium spp., Rhizopus spp., Fusarium spp., Mucor spp., and Yeast. The bacteria isolated and identified from the samples include; Staphylococcus aureus, Streptococcus pneumonia, Bacillus spp., and Pseudomonas spp. The presence of these organisms pose risk to both Human and Animals. These were analyzed for aflatoxin content using standard procedures. Aflatoxins B1 (AFB1) was detected in varying concentrations ranging from 13ppm-259ppm while the concentration of aflatoxin B2 (AFB2) was between 3ppm-16ppm. The concentration of Aflatoxin G1 and G2 were zero.

Conclusion: High levels of aflatoxins pose a great risk to human health. It is hereby recommended to implement steps like prioritizing sanitation in the state to protect the lives of the populace. Also, handlers/vendors should be educated on proper handling of food.