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