Table of Contents
CHAPTER ONE: Introduction
- 1.1 Background to the Study p. 1
- 1.2 Statement of the Problem p. 3
- 1.3 Objectives of the Study p. 4
CHAPTER TWO: Literature Review
- 2.1 Review of Related Literature p. 9
- 2.2 Theoretical Framework p. 12
CHAPTER THREE: Methodology
- 3.1 Research Design p. 18
- 3.2 Population and Sample p. 20
CHAPTER FOUR: Results and Discussion
- 4.1 Data Analysis p. 26
- 4.2 Discussion of Findings p. 30
CHAPTER FIVE: Summary and Conclusion
- 5.1 Summary p. 35
- 5.2 Conclusion p. 38
- 5.3 Recommendations p. 40
Abstract
Kunu is a traditional fermented beverage widely consumed in Nigeria and is valued for its affordability, refreshing taste, and nutritional properties. This study assessed the bacterial quality of locally prepared Kunu samples with emphasis on total bacterial load, coliform contamination, and the identification and frequency of bacterial isolates. A total of 20 Kunu samples were subjected to standard microbiological procedures for bacterial enumeration, isolation, morphological characterization, Gram staining, and biochemical identification. The total aerobic bacterial count ranged from 2.5 × 10⁵ to 5.4 × 10⁵ CFU/mL, while the reported total coliform counts varied across the samples. A total of 33 bacterial isolates were recovered and identified as Bacillus subtilis, Escherichia coli, Pseudomonas aeruginosa, Salmonella spp., and Staphylococcus aureus. Escherichia coli had the highest frequency of occurrence with 9 isolates (27.3%), followed by Bacillus subtilis with 8 isolates (24.2%), Staphylococcus aureus with 7 isolates (21.2%), Salmonella spp. with 5 isolates (15.2%), and Pseudomonas aeruginosa with 4 isolates (12.1%). The presence of coliforms and potentially pathogenic bacteria such as E. coli, Salmonella spp., and S. aureus indicates possible contamination during preparation, handling, storage, or distribution of the beverage. The findings highlight the need for improved hygienic practices among Kunu producers and vendors, proper handling and storage, and routine microbiological monitoring to minimize potential public health risks associated with consumption of contaminated Kunu.