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Gari, prepared from fermented cassava (Manihot esculanta Crantz) can be considered as ready-to eat popular food among all Nigerians regardless of age, gender, education and income. Exposure of gari to the environment during processing and at points of sale, makes the product susceptible to mishandling and contaminations. Microorganisms and possible presence of toxins or metabolites in gari makes it a source of pathogens and consumption could result in foodborne poisoning which is of public health concern. The focus of this study was to evaluate the quality of white and yellow gari sold in Iwo and the resulting eba. Physico-chemical and microbial analyses were carried out using standard methods. Swelling index ranged from (3.10 ± 0.1 to 3.43 ± 0.1); Water absorption capacity ranged from (2.95 ± 0.1 to 3.66 ± 0.2); bulk and tap density ranged from (0.55 ± 0.0 to 0.59 ± 0.0) and (0.60 ± 0.0 to 0.64 ± 0.0) respectively. The pH ranged from (2.86 ± 0.0 to 3.55 ± 0.0). Total Titratable Acidity values ranged from (0.01 ± to 0.02 ± 0.0). Microbial load ranged from (4.1 x 106 to 3.48 x 107 CFU/g); (3.30 x 106 to 1.09 x 107 CFU/g); (2.32 x 107 to Too Numerous To Count (TNTC)); (9.50 x 105 to TNTC) for total viable (TVC), Staphylococcal, Enterobacteriaceae and fungal counts respectively. All gari samples exceeded SON allowable limit for microorganisms, but eba samples had lower microbial (1.6x106 to 3.4x106 CFU/g); (No growth)) and (4.1x106 to 9.5x106 CFU/g) for TVC, Enterobacteriaceae and fungal load. Isolated and identified organisms included Klebsiella spp., Enterobacter spp., Escherichia coli, Staphylococcus aureus and Aspergillus niger. The study concludes that gari from Iwo markets exceed the allowable microbial limits, contain Food borne pathogens and is of public health concern.
Keywords: Gari; quality; microbial load; food safety.