ABSTRACT
In this project work the researcher examined and analyzed the causes and effects of food poison due to the consumption of improperly processed garri in five research questionnaires were formulated and questionnaires were distributed to one hundred and fifty respondents in order to determine the result for the study. At the end of the study, result showed that consumption of improperly processed garri leads to food poisoning, low storage time, leads to improper processed gari, ignorance./illiteracy of the consumer result to cassava products (garri) being improperly processed, poor handling of cassava, its being improperly processed and contamination by micro-organism make cassava to be poised.
CHAPTER ONE
INTRODUCTION
Food poisoning otherwise known as food borne illness has been living with mankind since time immemorial which normally occurs when food contaminated with bacteria or other toxins (Ehrlich D. 2010) is consumed; its symptoms include diarrhea, vomiting, stomach cramps e.t.c. According to the research carried out by (Ehrlich D. 2010) found out that the effect of food poisoning s tart to manifest between 4-36 hours after eating a contaminated food.
Food poisoning is a common and usually mild but sometimes deadly illness, a part from the symptoms out lined by Ehrlich, when contaminated food or drink is consumed it can lead to fever and chills bloody stools, dehydration and even nacreous breakdown, and these symptoms may affect one person or group of people which according to Ehrlich is called an “outbreak”
Cassava whose bacteria name is “Manihot esculenta or yucca or manioc” is a woody shrub of the euphorbiaceac family, a nature of South America it is tropical and sub-tropical regions for its edible starchy tuberous root, a major source of carbohydrate. Nigeria is the world’s largest producer of cassava.
My main focus in this processed and contamination by the causes and effect of food poisoning due to the consumption of improperly processed garri in Ego Local Government Area of Edo State. Nigeria garri is obtained by fermentation and subsequent frying; it can be fortified with legume like soya beans to offer a nutritionally rich meal.
processed and contamination by frying through a dehydrating process is not straight forward dry process it is not possible to produce garri from cassava pulp by just passing, heated air through it.
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