Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State

Abstract

Two hundred samples of freshly formulated Kunun-zaki, a locally fermented non-alcoholic cereal beverages were obtained from local hawkers in five (5) different locations in Chikun Local Government of Kaduna State, Nigeria and screened for enteric bacteria. They were analyzed using the Spread Plate Method. The pH of the samples ranged between 3.00 -7.50 and total bacterial count ranged between 2.0 × 10 4 -9.0×10 5 cfu/ml. The microorganisms recovered were Esherichia coli, Proteus vulgaris, Proteus mirabilis and Citrobacter freundii. The frequency of the occurrence of the isolated bacteria were: Citrobacter freundii 14 (58%) Esherichia coli 3 (13%) Proteus mirabilis 5 (21%)) and Proteus vulgaris 2 (8%). The percentage of contamination in each location is as follows: Television 20%, Sabon-Tasha 15%, Mararaban-rido 12.5%, Kujama 7.5%, and Narayi 5%. There was a significant difference in the rate of contamination (P > 0.05). The presence of these bacteria may be a serious health concern as these organisms are involved in causing various diseases. Therefore, hygienic measures should be taken in processing and handling of the product being sold to general public.

Traditional and Artisanal Beverages in Nigeria: Microbial Diversity and Safety Issues

“…Some studies carried out on the product in Nigeria [83][84][85][86][87][88][89][90][91][92] show that the beverage has serious hygiene concerns because the prevalence of Escherichia species was highest in this product when compared to others reviewed (Table 1). A comparison between freshly processed and street-hawked kunu [86] showed that the fresh samples were free of coliforms whereas products found on the street were not.…”