Microbiological Safety of Ijebu Garri (Fermented Manihot esculenta Crantz Flour) Produced and Sold in Abeokuta Metropolis, Nigeria and Its Public Health Implications

Garri is a fermented cassava ( Manihot esculenta Crantz ) product which is widely consumed as staple in Nigeria and West Africa. Cassava processing into garri in Nigeria lack quality control. Also, during sales in the markets, garri is displayed in open basins and as a result they are exposed to contamination with dust and microorganisms. The aim of this study was to assess the microbiological safety of Ijebu garri sold in Abeokuta metropolis, Ogun State, Nigeria. Three hundred (300) grams of Ijebu garri was purchased from three major markets in Abeokuta metropolis namely; Lafenwa, Kuto and Itoku markets. Samples were purchased from 10 traders within each market using random sampling. These samples were pooled into a composite per market resulting in 3 composite samples. One (1) gram from each sample was used for fungal and bacteria isolation. Five (5) grams of the sample was sent for complete mycotoxin analysis using LC-MS/MS technique. The total mold counts in garri samples were: 2.5 x 10 4 CFU/mL (Lafenwa); 6.0 × 10 3 CFU/mL (Itokun), and 4.0 × 10 4 CFU/mL (Kuto). No bacteria colony was isolated from garri. Molecular analyses and characterization identified the presence of toxigenic fungi namely Penicillium spp. (2), Penicillium singorense (3), and Curvularia lunata (3). Mycotoxin results showed all mycotoxins analyzed were less than reporting limits (<RL). The presence of mycotoxigenic fungi in garri suggests a potential public health risks as these can produce multi-mycotoxins under favorable conditions during storage, market display and distribution, which can lead to mycotoxicosis, organ failures, and cancers in humans and animals on consumption.