Thirty Kunun- zaki samples were obtained as freshly formulated beverages from 10 different local hawkers in Girei town, Adamawa State, Nigeria and screened for microbial contamination. The pH of the samples ranged between 3.44 - 4.34 and total bacterial count ranged between 1.0 x 103 - 1.8 x 104 cells/ml. The presence of high microbial loads was indication of poor hygiene and/or poor quality cereals and water used in the preparations. The microorganisms recovered were Escherichia coli, Staphylococcus aureus, Streptococuus pyogenes, Rhizopus nigricans, Penicillium digitatum, Aspergillus fumigatus and Monilia sitophila. The types and density of microorganisms recovered from calls for urgent measures to be taken by regulatory authorities in the processing and handling of the product before being sold to the unsuspecting general public.
Key words: Microbial quality, Kunun-zaki, microbial load, microbial contamination.
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