Bacteriological Characterization Of A Locally Prepared Hawked Nonalcoholic Beverage

Project and Seminar Material for Microbiology

Bacteriological Characterization Of A Locally Prepared Hawked Nonalcoholic Beverage


Abstract


The aim of this study was to determine the microbiological and nutritional qualities of a locally prepared hawked nonalcoholic beverage called Kunu in south western Nigeria. The study was carried out using randomized sampling method with the aim of determining the bacteria analysis of locally made drink like Kunu zaiki and Kunuaya sold in Isa Mustapha Agwai 1 Polytechnic community. The bacterial isolates encountered in this study include Bacillus spp (19%), Staphylococcusaureus (23%), Salmonella sp (19%) and Escherichiacoli (16%). The pathogenicity of the bacteria community found in the locally prepared drink was also determined. The results of this research study can be concluded that some locally made drinks contain potential pathogenic and spoilage bacteria. The health department of the polytechnic should educate all vendors of locally processed milk products within and outside the study area on the necessity of hygiene in the fermentation, proper handling, transportation, and adequate covering of their products to minimize contamination by ubiquitous microorganisms. The students should be enlightened on possible hazards associated with poor unhygienic processing and handling of Kunu drinks.

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