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Microbiological Quality of Kunnu-Zaki Drinks Sold in Some selected Towns in Osun State, Nigeria

Journal: International Journal of Environment, Agriculture and Biotechnology (Vol.3, No. 4)

Publication Date:

Authors : ;

Page : 1308-1315

Keywords : Physico-chemical analysis; Bacteria count; Coliform count (MPN); Fungi count and Frequency of Isolated organisms.;

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The microbiological quality of freshly processed and hawked kunnu-zaki drinks, a common Nigerian non-alcoholic beverage was investigated in some selected towns in Osun State, South Western Nigeria. A total of nine (9) towns were assessed. Kunnu-zaki drinks were purchased from these towns on twelve different occasions for a period of six month. The samples were microbiologically analyzed using standard methods. pH values ranged from 3.09 - 4.21 in East and West senatorial district. The TTA of the samples ranged from 0.32 - 0.49 in Central and East senatorial district. All the screened drink samples had varying levels of bacterial contamination ranging from 4.2 x 103 to 15.0 x 103 CFU/ml, 4.1 x 104 to 9.6 x 104 CFU/ml and 3.5 x 105 to 9.0 x 105 CFU/ml for total bacteria, coliform and E. coli count respectively. Total coliform count on MPN ranged from 3 MPN/ml to 93 MPN/ml. 77.78% of the total sampled drinks (n=108) that is (84/108) had bacteria and fungi count. While all the drinks sampled had total coliform count on MPN exceeding the recommended safe level of zero organisms detectable per 100ml. Seven (7) bacteria species were isolated from the kunnu-zaki drink sampled. The bacteria isolated were Escherichia coli, Bacillus species, Staphylococcus species, Pseudomonas species, Streptococcus specie, Enterobacter species, and Klebsiella species. Fungal count ranged from 3.3 x 106 to 8.0 x 106 CFU/ml respectively. Four (4) fungi were also isolated which include Aspergillus fumigatus, Penicilium italicum, Aspergillus niger and Aspergillus flavus. It can therefore be concluded that the presence of these isolated organisms in kunnu-zaki samples analyzed in Osun State could serve as indicator for the need to promote awareness about the possible health hazards that could arise due to the unhygienic ways of handling and processing of the beverage.

Last modified: 2018-08-03 01:55:06