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 coil, Staphylococcus aureus, Bacillus spp, Lab planlarurn, Kiebsiella species, and Streptococcus spp. while the fungal species included; Aspergillus niger, Aspergillus jiavus and Saccharomyces cerevisiae. The presence of these pathogens even in small numbers could render a beverage unsuitable for human consumption. 'l'he 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 Kiebsiella spp and Bacillus spp respectively at 3(15.7%) each, while the least occurring isolates was Streptococcus spp with percentage at l(5.3%). The high microbial load in this study may be attributed to poor sanitary conditions during production of the kunun drink. 'I'herefore, 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.