ABSTRACT
Garri is one of the processed cassava products. It is a staple cuisine for most people in southern Nigeria and is consumed widely throughout West and Central Africa. Nigeria alone produces an estimated ten million tons annually. Processing conditions and storage containers have the ability to act as growth enhancers for bacteria and fungi, resulting in microbial contamination of garri. Foodborne illnesses can arise from a wide variety of foodborne microorganisms, such as bacteria, viruses, and fungi contaminating food, these are known as Foodborne pathogens. Foodborne illnesses arise from two main sources of pathogen ingestion: either a toxigenic pathogen settles in a food product and creates a toxin that is subsequently consumed by the human host, or a pathogen enters the human host through food and typically multiplies. It takes far longer for foodborne infections to cause symptoms than for foodborne intoxication since there is typically an incubation period. In this research four disease causing bacteria were isolated from the food sample in the laboratory (garri) Escherichia coli, Bacillus Salmonella and Shigella. Several test like Gram staining and Biochemical test were carried out to further confirm the colonies seen in the laboratory. They frequently cause symptoms like fever, diarrhea, cramping in the abdomen, nausea, and vomiting. Two distinct forms of disease are brought on by B. cereus’ production of toxins: the emetic (vomiting) and the diarrheal ones. Foods like meat products, soups, vegetables, puddings, sauces, milk, and milk products are often linked to B. cereus food poisoning. Salmonella are facultatively anaerobic Gram-negative bacilli belonging to the Enterobacteriaceae family. They can grow on a variety of relatively basic media and may be identified from other members of the family by their biochemical traits and antigenic structure. However, based on the clinical symptoms linked to them, Salmonella serotypes can be generically classified as either typhoidal or non-typhoidal. The most common ways that Salmonella is spread are by eating contaminated food such as raw or undercooked meat, poultry, eggs, and dairy products or by coming into touch with contaminated animals or their surroundings. Shigella are rod-shaped, non-motile, facultative anaerobe, Gram-negative bacteria that belong to the Enterobacteriaceae family. The fecal–oral pathway is a common means of transmission for four species of Shigella between humans and food. Shigella spp. typically cause a self-limiting illness that can be effectively treated by oral rehydration or antibiotics..Escherichia coli belongs to the Enterobacteriaceae family and is a Gram-negative, bar-shaped structure with flagella. It is typically propagated by fecal contamination, motile by peritrichous flagella, and frequently detected within the Gastrointestinal Tract (GIT) of humans and vertebrate animals. Pathogenic bacteria and opportunistic pathogens can create toxins and other metabolites that can result in infectious diseases, which are one of the main causes of death globally each year. For this reason, it is crucial to have extremely sensitive, specific, and quick approaches for identifying and managing foodborne infections as possible health hazards. The food business, public health organizations, government regulators, and consumers must work together constantly to stop food contamination in farms, processing facilities, dining establishments, and residential settings.
