ISSN 2375-0723
African Journal of Food Science Research ISSN 2375-0723 Vol. 3 (5), pp. 177-181, May, 2015. © International Scholars Journals
Full Length Research Paper
A study of the risks and microbial quality of kunun-zaki beverage for the consuming public
Elmahmood, A. M.* and Doughari, J. H.
Department of Microbiology, School of Pure and Applied Sciences, Federal University of Technology, PMB 2076 Yola 640002, Adamawa State, Nigeria.
*Corresponding author. E-mail: [email protected].
Accepted 04 January, 2015
Abstract
Thirty Kunun- zaki samples were obtained as freshly formulated beverages from 10 different local hawkers in Girei town, Adamawa State, Nigeria and screened for microbial contamination. The pH of the samples ranged between 3.44 - 4.34 and total bacterial count ranged between 1.0 x 103 - 1.8 x 104 cells/ml. The presence of high microbial loads was indication of poor hygiene and/or poor quality cereals and water used in the preparations. The microorganisms recovered were Escherichia coli, Staphylococcus aureus, Streptococuus pyogenes, Rhizopus nigricans, Penicillium digitatum, Asper-gillus fumigatus and Monilia sitophila. The types and density of microorganisms recovered from calls for urgent measures to be taken by regulatory authorities in the processing and handling of the product before being sold to the unsuspecting general public.
Key words: Microbial quality, Kunun-zaki, microbial load, microbial contamination.