A study of the risks and microbial quality of kunun-zaki beverage for the consuming public

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.