World Journal of
Pharmaceutical and Life Sciences

An International Peer Reviewed Journal for Pharmaceutical and Life Sciences
An Official Publication of Society for Advance Healthcare Research (Reg. No. : 01/01/01/31674/16)
World Journal of Pharmaceutical and Life Sciences (WJPLS) has indexed with various reputed international bodies like : Google Scholar, Index Copernicus, Indian Science Publications, SOCOLAR, China, Cosmos Impact Factor, Research Bible, Fuchu, Tokyo. JAPAN, Scientific Indexing Services (SIS), Jour Informatics (Under Process), UDLedge Science Citation Index, Global Impact Factor (In Process), International Impact Factor Services, International Scientific Indexing, UAE, International Society for Research Activity (ISRA) Journal Impact Factor (JIF), Science Library Index, Dubai, United Arab Emirates, International Innovative Journal Impact Factor (IIJIF), Scientific Journal Impact Factor (SJIF), Eurasian Scientific Journal Index (ESJI), Indian citation Index (ICI), 

Abstract

MICROBIAL QUALITY ASSESSMENT OF KUNUN ZAKI BEVERAGE SOLD IN PORT HARCOURT, RIVERS STATE, NIGERIA

Constancy Prisca Aleru*, Ollor Amba Ollor and Confidence Kinikanwo Wachukwu

ABSTRACT

The microbial quality assessment of kunun zaki beverage sold in Port Harcourt, Rivers State, Nigeria was evaluated. The pH of the samples ranged from 3.44-4.34, while the colony forming units per milliliter (cfu/ml) of kunun zaki ranged from 0.2 x 104 -9.2 x 104 cfu/ml. Microbial identification revealed the presence of Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes, Rhizopus nigricans, Penicillium digitatum, Aspergillus fumigatus and Monilia stiophila. The presence of the various kinds of microorganisms in the beverage is not desirable; hence, the need to maintain adequate hygienic conditions during its preparation and processing in order to get rid of microbial contamination and to improve its shelf-life as it is very short. Its short shelf-life is a major problem that the producers and consumers are facing and as a result, it is recommended that chemical preservative be used to increase the shelf-life. Furthermore, the types and density of the microorganisms recovered from this study calls for urgent measures to be taken in order to ensure a good hygiene before the beverage is sold to the general public as this beverage is consumed by so many people in the country.

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