Thesis subject related to microbial quality of gari and fufu For allowing to do analytical work on ‘fresh’ samples of gari and fufu we would like to collect as many samples as possible – Please help us !.. Thesis subject related to microbial quality of gari and fufu Background: Gari and fufu are highly consumed in Cameroon, but also in other African countries. These products are also given to young children. Gari and fufu are produced from cassava (fufu also from other raw materials), and includ a fermentation process. Normally fermented food is considered to be as safe. However, often gastrointestinal disorders (diarrhea, vomiting) is observed after consuming gari or fufu, especially with young children, due to the presence of pathogens and/or bacterial toxins. Until now, the type of spoilage and pathogen flora is not well-studied. Having more insight in the composition of the unwanted flora, could help to point at the origin of these microorganisms, and to prevent their outgrowth. Aim: Study the unwanted microflora in gari and fufu, to get more insight in the outgrow of the different pathogens and spoilage flora. Samples: - Samples of gari and fufu preferably available/coming in Cameroon (but other countries are also welcome). If possible, produced from cassava. - For the analysis, we need about 200 g per sample. - Samples should be shipped cooled (but NOT frozen). - Information of the samples: place of sampling, date of sampling, type of sample, raw material (cassava or yam). - For further info: contact Dr. ir. Katleen Raes Docent Biochemie Hogeschool West-Vlaanderen – University College West-Flanders Campus Graaf Karel de Goedelaan Graaf Karel de Goedelaan 5 - 8500 Kortrijk - BELGIUM Tel.: +32 56 241255 Fax.: +32 56 241224 e-mail: [email protected] howest.be enbichem.be/
Posted on: Wed, 24 Jul 2013 09:52:56 +0000
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