Monitoring the Microbial Load at Chosen Critical Control Points in the Production of Kunun-zaki
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 9
Abstract
The microbial load at chosen Critical Control Points (CCPs) in the Production of Kunun-zaki was studied. Standard procedure was employed in the laboratory production of Kunun-zaki. Four critical control points were set. Established culture methods were employed in the isolation of microorganisms. The Total Heterotrophic Bacterial Count (THBC) varied significantly across the CCPs. THBC was highest at the Ground Millet point (1.36 x 107 ±0.0 cfu/g) and lowest at the Steeped Millet point (0.20 x 107 ±0.14 cfu/g). Similarly, there were significant differences in the Total Heterotrophic Fungal Count (THFC), Total Shigella Count (TSC) as well as Total Coliform Count (TCC). While THFC was highest at the third CCP (1.25 x 105 ±0.07 cfu/ml), TSC (2.95 x 105 ±0.21 cfu/ml) and TCC (0.15 x 102 ±0.07 cfu/ml) were highest at the first CCP. Five bacterial genera (Bacillus spp, Escherichia coli, Leuconostoc spp. Staphylococcus aureus, and Vibrio spp.) were present across the four CCPs with Staphylococcus aereus and Bacillus spp occurring at all CCPs. Also, four fungal genera (Aspergillus spp, Fusarium spp, Penicillium spp and Rhizopus spp) were isolated with only Rhizopus spp occurring at all CCPs. The presence of these microbes at detectable levels constitute a public health risk. Better production and fermentation practices could improve the shelf life as well as microbiological quality of Kununzaki.
Authors and Affiliations
N. P. Akani1 ,, C. E. I. Nwankwo
Keywords
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