ABSTRACT

Microbiological investigation of locally produced kunu was conducted to determine the quality of kunu samples from Aba, Urnuahia and Okigwe. A total of fifteen samples, five sample each from Aba, Umuahia and Okigwe were randomly purchased for the investigation. Six bacterial isolates Bacillus species, lscherichia  Lacioliacilius Species, Staphylococcus aureus, Streptococcus species and Proteus ,nirahilis were isolated. Fungal isolates included A spergillus species, Penclhum species, Fusariu,n species, Rhisopus species, Cryptococcus species, (Jandida species. The total viable counts in Kunu stored at refrigeration temperature ranged from 3.3 5 5 5 x1O cfu/rnl to 6.8 xlO  and fungal counts ranged 3.0 x10  to 5.1 x10cfu/ml. the pH value of kunu at ambient temperature decreased from 3.77 to 2.97 and refrigeration temperature ranged between 3.61 to 2.95 during storage. The results revealed high microbial load which could be of public health significance. Therefore proper handling and storage will enhance the safety of the products for consumption by the public.