జర్నల్ ఆఫ్ ఫుడ్: మైక్రోబయాలజీ, సేఫ్టీ & హైజీన్
అందరికి ప్రవేశం

నైరూప్య

నసరవా, నసరవా రాష్ట్రంలో విక్రయించబడిన కిలిషి యొక్క మైక్రోబయోలాజికల్ నాణ్యత

అడా AI1*, ఇసా సాదతు2, అడా AO

This study was carried out to determine the occurrence of bacteria and fungi in already processed and ready-to-eat Kilishi sold in Nasarawa, Nasarawa State. The bacterial and fungal population was isolated, characterized and identified. Bacterial Isolates were identified based on their cultural and biochemical characteristics, whereas fungi isolates were identified based on their cultural and morphological characteristics. The bacteria isolated were Escherichia coli, Salmonella spp., Staphylococcus aureus and Staphylococcus epidermidis. Whereas fungi isolated were identified to include Aspergillus niger, Aspergillus flavus, Aspergillus fumigatus and Candida albicans. The aerobic bacteria count ranged from 3.4×10⁴ cfu/g to 9.1×10⁴ cfu/g in the three points studied. The total coliform bacterial counts on the other hand ranged from 3.2×10² cfu/g to 9.3×10² cfu/g. This study concluded that Kilishi was heavily contaminated with microorganisms with high microbiological counts, indicating that the meat product was not adequately processed and may have been done in unsanitary conditions. The presence of toxigenic microorganisms indicates that the meat product is unsafe for human consumption.