MICROBIAL QUALITY OF KUNU JIKO (LOCAL BEVERAGE) PRODUCED IN LAFIA, NASARAWA STATE, NIGERIA.

Kunu Jiko is a traditional cereal-based beverage widely consumed in Lafia, Nasarawa State, Nigeria, due to its affordability, nutritional value, and cultural significance. Despite its popularity, concerns about microbial contamination remain, as the drink is often produced under unhygienic conditions and sold without standardized preservation methods. This study assessed the microbial quality of Kunu Jiko samples collected from different production sites within Lafia. Standard microbiological techniques were employed to determine the presence and load of bacteria and fungi. The results revealed high microbial counts, with predominant isolates including Escherichia coli, Staphylococcus aureus, Salmonella spp., Lactobacillus spp., and molds such as Aspergillus and Penicillium. The presence of coliforms and pathogenic organisms indicates possible contamination from water, raw materials, or poor handling practices. While beneficial lactic acid bacteria were detected, which may contribute to fermentation and flavor, the overall microbial profile suggests potential health risks to consumers. The findings highlight the urgent need for improved hygiene during production, adoption of safer processing methods, and public health awareness to ensure the safety of this locally cherished beverage.