Microbial Evaluation Of Kunun-Zaki Prepared And Soldin Bauchi Metropolis

ABSTRACT

This study evaluated kunu for microorganisms of public health important in Umuahia metropolis. A total of 19 bacterial and fungal species were isolated using the pour plate technique. The bacterial isolates identified using morphological and biochemical characterization included; Escherichia coli, Staphylococcus aureus, Bacillus spp, Lab plantarum, Klebsiella species, and Streptococcus spp. while the fungal species included; Aspergillus niger, Aspergillus flavus and Saccharomyces cerevisiae. The presence of these pathogens even in small numbers could render a beverage unsuitable for human consumption. The viable microbial counts on the kunu zaki drink revealed that the count ranges from 1.1x105 to 7.5x105, while the fungi count ranges from 1.0x105 to 5.5x105¬¬. In the evaluation of kunu zaki drink for microorganisms of public health importance, among the bacteria isolates, E.coli 4(21.0%) had the highest level of occurrence followed by Klebsiella spp and Bacillus spp respectively at 3(15.7%) each, while the least occurring isolates was Streptococcus spp with percentage at 1(5.3%). The high microbial load in this study may be attributed to poor sanitary conditions during production of the kunun drink.  Therefore, unclean water used in the preparation of the drink could lead to contamination, also the use of improperly washed hands after going to the toilet in the preparation of the drink could also be a source of contamination. Ingestion of some of these organisms is capable of causing human illnesses such as pneumonia, food-borne intoxification, diarrhea, gastroenteritis, among others. Therefore, there is need to maintain adequate sanitary conditions during the preparation, and handling of kunun drink to prevent contamination.

TABLE OF CONTENTS

Title Page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgements ﾿ iv

Table of Contents ﾿ v

List of Tables ﾿ vii

Abstract ﾿ viii

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aim and Objectives ﾿ 3

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 5

2.1 ﾿ Kunun-Zaki as a Beverage ﾿ 5

2.2 ﾿ Microbial Evaluation of Kunun-Zaki Prepared and Sold inBauchi Metropolis ﾿ 6

2.3 ﾿ Microbial Quality of Kunun-Zaki Sold in Eiyenkorin, Kwara State, Nigeria ﾿ 7

2.4 ﾿ Microbiological Analyses of Kunu Drinks Locally Produced and Sold in Calabar ﾿ 9

2.4.1 ﾿ Determination of Total Bacterial and Fungal Counts ﾿ 9

2.4.2 ﾿ Purification of Microbial Isolates ﾿ 10

2.4.3 ﾿ Identification of Bacterial and Fungal Isolates ﾿ 10

2.5 ﾿ Microbiological Analyses of Hawked Kunun and Zobo 

﾿ Drinks within Lautech Campus, Ogbomoso, Oyo State, Nigeria ﾿ 11

2.6 ﾿ Microbiological Quality of Kunu Drink Sold in Some Major 

﾿ Markets of Yenagoa ﾿ Metropolis, Nigeria ﾿ 12

CHAPTER THREE

3.0 ﾿ Materials and Methods ﾿ 15

3.1 ﾿ Collection of Samples ﾿ 15

3.2 ﾿ Sterilization of Materials ﾿ 15

3.3 ﾿ Sample Preparation and Isolation of Micro Organisms ﾿ 15

3.3.1 ﾿ Determination of Total Viable Plate Counts ﾿ 15

3.3.2 ﾿ Determination of Total Fungal Plate Count ﾿ 15

3.4 ﾿ Purification of Isolates ﾿ 16

3.5 ﾿ Identification of Bacteria Isolates ﾿ 16

3.6 ﾿ Gram Staining ﾿ 16

3.7 ﾿ Biochemical Test ﾿ 17

3.7.1 ﾿ Catalase Test ﾿ 17

3.7.2 ﾿ Indole Test ﾿ 17

3.7.3 ﾿ Citrate Utilization Test ﾿ 17

3.7.4 ﾿ Hydrogen Sulphide (H2S) Production Test ﾿ 17

3.7.5 ﾿ Starch Hydrolysis ﾿ 18

3.7.6 ﾿ Motility, Indole, Urease (MIU) ﾿ 18

3.7.7 ﾿ Coagulase Test ﾿ 19

3.7.8 ﾿ Oxidase Test ﾿ 19

3.8 ﾿ Identification of Fungal Isolates ﾿ 19

3.8.1 ﾿ Wet Preparation ﾿ 19

3.8.2 ﾿ Colonial Morphology ﾿ 19

CHAPTER FOUR

4.0 ﾿ Results ﾿ 20

CHAPTER FIVE

5.0 ﾿ Discussion, Conclusion and Recommendation ﾿ 26

5.1 ﾿ Discussion ﾿ 26

5.2 ﾿ Conclusion ﾿ 29

5.3 ﾿ Recommendation ﾿ 30

﾿ References