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ABSTRACT: “Tapioca” is a pregelled, snow white, bland, shredded and dried cassava product.  Tapioca serve as “Ready to eat or fast food”.  It serves as delicacy and as food in ceremonies.  It is also a good source of carbohydrates, Protein and Vitamins.  This research work examined the bacterial flora associated with tapioca.  Samples of prepared tapioca were analyzed by homogenizing little portion of each samples collected each day in a stenle distilled water.  The extracts were conteatifuged and were used to prepare a serial dilutions for each sample until the tenth tube which gave a final dilution of 10-10 were achieved.  Inoculation were done using the ninth and tenth dilutions of each sample into the plates labelled accordingly.  The media used were Nutrient agar, MacConkey agar and Blood agar.  After incubation of 24 hrs at room temperature, the bacterial flora insolated form the samples were Escherichia Coli Staphylococcus aureus, Bacillus Subtilis and Coliforms.  The average viable count conducted showed that Escherichia cdi has the highest colony count.  This may be due to differences in the source of water, air utensils, packaging, the hygienic standard of the sellers and their environment during and after processing.

TABLE OF CONTENTS

CHAPTER ONE:

INTRODUCTION                                                                 1

1. Background Information                                                         1
2. Aim and Objective of the Study                                              3
3. Statement of Problems of the Study                              3
4. Justification of the Study                                                        4
5. Limitation of the study                                                  4

CHAPTER TWO:       

LITERATURE REVIEW                                                     5

1. The Sources of Microbial Contamination of Tapioca    5
2. Food Poisoning by Microbes                                         6
3. Some Bacteria Implicated in Tapioca                                      7
4. Some Causative Organisms of Food

Poisoning and their Symptoms                                               9

1. Prevention of Microbial Food Poisoning                       11
2. Methods of Identification and Isolation of Bacteria                12

CHAPTER THREE:   

METHODOLOGY                                                                15

1. Material/Reagents used for the Study                                      15
   1. List of Materials                                                            15
   2. List of Reagents                                                             15
2. Data Collection                                                              16
3. Analytical Technique used for the Study                       16
   1. Methods of Identification                                                        16
   2. Biochemical Tests of the Isolates                                   22

CHAPTER FOUR:      

RESULTS AND DISCUSSION                                            25

1. Results                                                                           30
2. Discussion                                                                    

CHAPTER FIVE:           

CONCLUSION AND RECOMMENDATION                         33

                                               

1. Conclusion                                                                     33
2. Recommendations                                                                   34

References                                                                      35

Appendix                                                                       38

LIST OF TABLES

Table 1:      Total mean of bacterial count per ml

Table 2:           Mean bacterial count per ml for four samples

Table 3:      Total percentage of bacterial count for four samples

Table 4:      Morphological characteristics of isolates on Blood agar for four samples

Table 5:      Morphological characteristics of isolates on MacConkey agar for four samples

Table 6:      Morphological characteristics of isolates on Nutrient agar for four samples

Table 7:      Confirmatory result of the organisms suspected

LIST OF FIGURES

Fig 1:          The serial dilution technique

Fig 2: The streak plate technique

Fig 3: Staphylococcus aureus

Fig 4: Escherichia coli

Fig 5: Bacillus subtilis

CHAPTER ONE

INTRODUCTION

1. BACKGROUND INFORMATION

“Tapioca” (Cassava flakes) is described by Okaka in 1997 as a pregelled, snow white, bland, shredded and dried cassava product.  In tapioca processing, raw cassava tubers are uprooted from the farm, cut out form the root and washed to remove the dirt and soil, it is cooked in a boiling water to infuse colloids stickiness and get long strands, then it is pealed to get the edible parts and then shredded with a shredding machine.  The shredded tubers are allowed to ferment for 24 hours in a basin filled with ordinary water, even the cassava is washed several times to remove the stickiness.  The wet materials are sieved to drain excess water, dried in the sun for preservative purpose during which a considerable portion of available moisture in the food material is removed and gynogenic glycoside in the tubers is decomposed thereby releasing hydrogen cyniade (HCN) Onwueme (1977).  The dried cassava contains 10-12% water, 60-72% starch, 0-01 – 0.02% glycoside reported Viktorova (1983).  According to (Ihekeronye and Ngoddy 1985), detoxification of cassava consist the removal of the poisoning cynogenic glycoside which consist mainly lataustralin and linamanna.  It is during processing such as fermentation, peeling, grating, boiling and drying in the sun that cassava becomes detoxified.  (Collard and Levis 1987) and Akinerle (1984) attributed, the detoxification of cassava to the action of bacterium called Corynebacterium manihot which breaks down IIe starch to sugar and ultimately to organic which decreases the PH and leads to the hydrolysis of linaniarin and lataustralin during which gaseous hydrogen cyananic acid (HCN) is evolved. Cassava is processed into Tapioca to increase its shelf life, make for variety of product, portability and removal of cyanide.  Processing also preserves the food form decomposition and makes it available for future use (Ihekeronye and Ngoddy 1985).  The processing of cassava product into