Title of article :
MICROBIAL QUALITY ASSESSMENT OF KUNU BEVERAGE LOCALLY PREPARED AND HAWKED IN CALABAR, CROSS RIVER STATE, NIGERIA
Author/Authors :
Ikpoh ، IS نويسنده Department of Microbiology, University of Calabar, Calabar, Cross River State, Nigeria , , Lennox ، JA نويسنده Department of Microbiology, University of Calabar, Calabar, Cross River State, Nigeria , , Ekpo ، IA نويسنده Department of Genetics & Biotechnology, University of Calabar, Cross River State, Nigeria , , Agbo ، BE نويسنده Department of Microbiology, University of Calabar, Calabar, Cross River State, Nigeria , , Henshaw ، EE نويسنده Department of Microbiology, University of Calabar, Calabar, Cross River State, Nigeria , , Udoekong ، NS نويسنده Science Technology Department, Akwa Ibom State Polytechnic, Ikot Osurua, Ikot Ekpene, Akwa Ibom State, Nigeria ,
Abstract :
Ten kunu samples were obtained as freshly formulated beverages from five different local vendors or hawkers in Calabar, Cross River State and analyzed to determine the microbiological quality. The pH of the samples ranged from 3.34-4.12. The total heterotrophic bacteria ranged from 1.8-6.1x103 cfu/ml; the total coliform count ranged from 1.0-5.0x103cfu/ml; the total fungi count ranged from 4.2-9.0x103 cfu/ml. the presence of high microbial load was an indication of poor hygiene and/or poor quality cereals and water used in the preparation. The microorganisms isolated included bacteria: E.coli (33.3%), Staphylococcus aureus (26.7%), Streptococcus sp (23.3%), Pseudomonas sp (10%) and Bacillus sp (6.7%). Fungi: Penicillium sp (22.2%), Fusarium sp (18.6%), Aspergillus sp (14.8%), Candida albicans (33.3%), Rhizopus nigricans. The result showed that kunu should be consumed within 24 hours of preparation or preserved using chemicals, preservatives or refrigerated. The types and density of microorganisms recovered from the drink requires urgent measures to be taken by regulatory authorities in the processing and handling of the product before being sold to the unsuspecting general public.
