MICROBIAL EVALUATION OF LOCALLY PREPARED KUNU SOLD IN KOGI STATE UNIVERSITY AYINGBA

This study investigated the microbial quality and safety of locally prepared kunu sold within Prince Abubakar Audu University Ayingba, Kogi state. Kunu, a traditional fermented beverage made from grains like millet and sorghum, is popular for its refreshing properties and nutritional benefits but is prone to microbial contamination due to its preparation methods, posing health risks to consumers. The research aimed to evaluate the microbial load, identify potential pathogens in kunu samples, assess hygiene practices among vendors, and provide recommendations for improving food safety standards. Samples of kunu were collected from various vendors across the university campus. Microbiological analyses, coliform count and yeast count using standard techniques. Specific pathogens such as Salmonella spp., and Staphylococcus aureus were also investigated. Results indicated that some kunu samples had elevated coliform counts, indicating microbial contamination and potential health risks. Yeast counts were generally within acceptable limits, although a few samples showed higher levels, suggesting spoilage issues. Pathogenic bacteria were not detected in most samples, highlighting variability in contamination levels. The study concluded that the microbial quality of kunu varies significantly, largely due to differences in hygiene practices during preparation and storage. Recommendations include educating vendors on inspections and monitoring, manufacturing practices, implementing regular and raising consumer awareness about potential risks. This research underscores the importance of stringent food safety measures to ensure the microbial quality and safety of locally prepared kunu, thereby protecting public health and maintaining the beverage's cultural significance.