Microbiological quality of re-packaged sweets sold in metropolitan Kano, Nigeria

Kawo, A.H.; Abdulmumin, F. N.

doi:10.4314/bajopas.v2i1.58534

Cited by 22 publications

(23 citation statements)

References 7 publications

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“…The high bacterial count observed in the commercial samples could be attributed to environmental factors (exposure of the samples to soil, air etc. ), type of water used in processing as well as personal hygiene of the handlers [35,36]. It could also be due to microorganisms inherent to the tiger-nut from which the kunun-aya was obtained which later multiply, milling method and milling machine [37,38].…”

Section: Discussionmentioning

confidence: 99%

Comparative Study on the Bacteriological Quality of Kunun-Aya Sold in Wukari, Nigeria

Ogodo¹,

Agwaranze²,

Nwaneri³

et al. 2018

International Journal of Research Studies in Microbiology and B

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Section: Discussionmentioning

confidence: 99%

Comparative Study on the Bacteriological Quality of Kunun-Aya Sold in Wukari, Nigeria

Ogodo¹,

Agwaranze²,

Nwaneri³

et al. 2018

International Journal of Research Studies in Microbiology and B

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“…The high bacteria count therefore might be as a result of unclean water used in the preparation of the kunu, poor hygienic practice, exposing the kunun-zaki to dust and flies. Improper hand washing after going to the toilet during the preparation of the kunu can also lead to contamination [5], [9], [10]. The percentage of contamination in increasing order showed that Television had highest percentage of 20%, Sabon-Tasha 15%, Mararaban-rido 12.5%, Kujama 7.5% and the lowest was Narayi with 5.0%.…”

Section: Discussionmentioning

confidence: 99%

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

Blessed¹

2017

AJLM

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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 × 10 4 -9.0×10 5 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.

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“…It is one of the delicacies particularly among females including students of higher institutions. The presence of microorganisms in food has always been attributed to contamination through water, soil, processing equipment, contact surfaces and the food handlers [9]. Improper handling of food is responsible for most cases of food borne diseases and cross contamination [3].…”

Section: Introductionmentioning

confidence: 99%

Bacteriological Quality of Soya Bean Cake (Awara) sold at Bayero University, Kano – Nigeria

2017

ICDET-17, FABMS-17, RIECAE-17, RTET-17, ABMS-17 Feb. 2017

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Abstract-Soya bean cake (Awara) is a ready to eat food commonly sold and consumed by students in Nigerian schools including university campuses. A total of 20 samples of soya bean cake samples were purchased from different locations at Bayero University (old and new) campuses. The samples were blended, serially diluted and subjected to bacteriological analyses using; aerobic plate count, staphylococcal count and the most probable number technique for coliform detection. Discrete colonies were further subjected to Gram's staining and standard biochemical tests for identification. The results of aerobic mesophilic count showed that the samples contain counts ranging from 5.60 X 10 4 to 2.26 X 10 5 CFU/g. The results of coliform count using the most probable number showed that the samples contain coliforms within the range of 10.5 to counts greater than 2400 per 100grams of sample. Biochemical characterization of the isolates revealed the presence of Staphylococcyus aureus 17(85%), Escherichia coli 16(80%), Enterobacter aerogens 16(80%), Shigella spp. 10(50%), Salmonella spp. 9(45%) and Vibrio spp. 7(35%).The presence of a host of pathogenic bacteria in Awara samples examined poses a serious threat to consumers that can lead to outbreak of infections. This calls for the need to regulate the activities of Awara sellers on both campuses coupled with campaign for improved personal hygiene of the sellers so as to safe guard the health of both students and general public.

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Microbiological quality of re-packaged sweets sold in metropolitan Kano, Nigeria

Abstract: Some readily-available sweet samples comprising of three brands coded A, B and C re-packaged for sale in Kurmi market of metropolitan Kano, Nigeria were microbiologically examined for the load and type of bacteria and fungi.

Cited by 22 publications

References 7 publications

Comparative Study on the Bacteriological Quality of Kunun-Aya Sold in Wukari, Nigeria

Comparative Study on the Bacteriological Quality of Kunun-Aya Sold in Wukari, Nigeria

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

Bacteriological Quality of Soya Bean Cake (Awara) sold at Bayero University, Kano – Nigeria

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