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

Katuka Yashim Blessed; Anthony John Dadah; Auwalu Uba

doi:doi:10.11648/j.ajlm.20170205.13

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

Katuka Yashim Blessed, Anthony John Dadah, Auwalu Uba

Published in American Journal of Laboratory Medicine (Volume 2, Issue 5)

Received: 16 February 2017 Accepted: 11 March 2017 Published: 24 October 2017

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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 × 10⁴ – 9.0×10⁵ 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.

Published in	American Journal of Laboratory Medicine (Volume 2, Issue 5)
DOI	10.11648/j.ajlm.20170205.13
Page(s)	96-98
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Kunun-Zaki, Total Bacterial Counts, Beverage, Contamination by Enteric Bacteria

References

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[2]	Adejuyitan JA, Adelakun OE, Olaniyan SA, and Popoola FI. (2008). Evaluating the quality and characteristics of kunu produced from dry-milled sorghum. African Journal of Biotechnology. 7 (13): 2244-2247.
[3]	Akoma, O., O. O. Agarry and I. Nkama, (2012). The microbiological quality of freeze-dried Kunun-zaki during production and storage. International Journal of Biology, Pharmacy, and Allied Sciences 1: 1397-1410.
[4]	Amusa, N. A. and O. A. Ashaye, (2009). Microbiological and nutritional quality of hawked Kunu (a sorghum based non-alcoholic beverage) widely consumed in Nigeria. Pakistan Journal of Nutrition., 8: 20-25.
[5]	Bukar, A., A. Uba and T. I. Oyeyi, (2010). Occurrence of some entropathogenic bacteria in some minimally and fully processed ready-to-eat foods in Kano metropolis, Nigeria. African Journal Food Science, 4: 32-36.
[6]	Cheesbrough, M., (2006). District Laboratory Practice in Tropical Countries, Part 2. 1st Edn., Cambridge University Press, Cambridge, ISBN-10: 113944929X, pp: 135-140, 188-189, 440.
[7]	Egwim Evans, Amanabo Musa, Yahaya Abubakar and Bello Mainuna (2013). Nigerian Indigenous Fermented Foods: Processes and Prospects DOI: 10.5772/52877.
[8]	Elmamood, AM and Doughari, JH, (2007). Microbial Quality assessment of kunun-zaki beverage sold in Girei town of Adamawa State, Nigeria. African Journal of Food Sciences. pp. 11-15.
[9]	Gyar S. D, Bala H. and Reuben C. R.(2014). Bacteriological Quality Assessment of Nigerian NonAlcoholic Beverage (Kunun-zaki) Sold in Keffi Metropolis, Nigeria. Greener Journal of Microbiology and Antimicrobials ISSN: 2354-2284 Vol. 2 (2), pp. 021-025.
[10]	Kawo AH, Abdulmumin FN. (2009). Microbiological quality of prepackaged sweets sold in metropolitan Kano, Nigeria. Bayero Journal of Pure and Applied Science 2 (1): 154-159.
[11]	Lawal, O. A., (2012). Microbial quality of Kunun-zaki beverage sold in Ile-Ife, Osun State. Journal of Food Technology, 10: 4-7.
[12]	Maji, A. A., J. Omale and O. E. Chigozie, (2011). Effect of chemical treatment and pasteurization on the shelf life of Kunun zaki (sorghum and maize gruel). European Journal of Food 1: 61-70.
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[14]	Ogbonna, I. O., Opobiyi, M. Y. Katuka, B., and Waba, J. T, (2011). Microbial evaluation and proximate composition of kunun-zaki an indigenous fermented food drink consumed predominantly in Northern Nigeria. Internet Journal of Food Safety, 13 (2011), pp. 93–97.
[15]	Reddy, G, Altaf, M., Naveena, B. J., Venkateshwar, M., and Kumar, E. V, (2008). Amylolytic bacterial acetic acid fermentation- A review. Biotechnology Advances 22-34.

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APA Style

Katuka Yashim Blessed, Anthony John Dadah, Auwalu Uba. (2017). Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State. American Journal of Laboratory Medicine, 2(5), 96-98. https://doi.org/10.11648/j.ajlm.20170205.13

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ACS Style

Katuka Yashim Blessed; Anthony John Dadah; Auwalu Uba. Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State. Am. J. Lab. Med. 2017, 2(5), 96-98. doi: 10.11648/j.ajlm.20170205.13

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AMA Style

Katuka Yashim Blessed, Anthony John Dadah, Auwalu Uba. Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State. Am J Lab Med. 2017;2(5):96-98. doi: 10.11648/j.ajlm.20170205.13

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@article{10.11648/j.ajlm.20170205.13,
  author = {Katuka Yashim Blessed and Anthony John Dadah and Auwalu Uba},
  title = {Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State},
  journal = {American Journal of Laboratory Medicine},
  volume = {2},
  number = {5},
  pages = {96-98},
  doi = {10.11648/j.ajlm.20170205.13},
  url = {https://doi.org/10.11648/j.ajlm.20170205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajlm.20170205.13},
  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 × 104 – 9.0×105 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.},
 year = {2017}
}

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TY - JOUR
T1 - Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State
AU - Katuka Yashim Blessed
AU - Anthony John Dadah
AU - Auwalu Uba
Y1 - 2017/10/24
PY - 2017
N1 - https://doi.org/10.11648/j.ajlm.20170205.13
DO - 10.11648/j.ajlm.20170205.13
T2 - American Journal of Laboratory Medicine
JF - American Journal of Laboratory Medicine
JO - American Journal of Laboratory Medicine
SP - 96
EP - 98
PB - Science Publishing Group
SN - 2575-386X
UR - https://doi.org/10.11648/j.ajlm.20170205.13
AB - 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 × 104 – 9.0×105 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.
VL - 2
IS - 5
ER -

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Author Information

Katuka Yashim Blessed

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Anthony John Dadah

Department of Microbiology, Faculty of Science, Kaduna State University, Kaduna, Nigeria
Auwalu Uba

Department of Microbiology, Faculty of Science, Abubakar Tafawa Balewa University, Bauchi, Nigeria

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APA Style

Katuka Yashim Blessed, Anthony John Dadah, Auwalu Uba. (2017). Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State. American Journal of Laboratory Medicine, 2(5), 96-98. https://doi.org/10.11648/j.ajlm.20170205.13

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ACS Style

Katuka Yashim Blessed; Anthony John Dadah; Auwalu Uba. Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State. Am. J. Lab. Med. 2017, 2(5), 96-98. doi: 10.11648/j.ajlm.20170205.13

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AMA Style

Katuka Yashim Blessed, Anthony John Dadah, Auwalu Uba. Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State. Am J Lab Med. 2017;2(5):96-98. doi: 10.11648/j.ajlm.20170205.13

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@article{10.11648/j.ajlm.20170205.13,
  author = {Katuka Yashim Blessed and Anthony John Dadah and Auwalu Uba},
  title = {Isolation of Enteric Bacteria from Hawked “Kunun-Zaki” in Chikun Local Government Area of Kaduna State},
  journal = {American Journal of Laboratory Medicine},
  volume = {2},
  number = {5},
  pages = {96-98},
  doi = {10.11648/j.ajlm.20170205.13},
  url = {https://doi.org/10.11648/j.ajlm.20170205.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajlm.20170205.13},
  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 × 104 – 9.0×105 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.},
 year = {2017}
}

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