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
ABSTRACT
Pathogenic bacteria indicates contamination from water, handling, and production processes. This study investigated the bacteriological quality of kunu Aya sold at Zuba Market, Abuja Nigeria to assess its safety for consumption. Total aerobic bacterial counts (TABC). Total bacterial count were obtained using plate count technique and ranged from 2.7×105 to 5.3×105 Cfu/mL. The bacterial isolates obtained were Bacillus subtilis, Pseudomonas aeruginosa, Salmonella spp., and Staphylococcus aureus. These were identified on the basis of Gram stain, microscopic and biochemical characteristics. The prevalence of isolations was 34.6%, 15.4%, 23.1%, 26.9% for Bacillus subtilis, Pseudomonas aeruginosa, Salmonella spp., and Staphylococcus aureus respectively. These findings highlight significant public health risks associated with the consumption of kunu from this market and therefore recommends improved hygiene during production, stricter regulatory oversight, and regular microbial quality monitoring to ensure the safety of locally produced beverages.
Pathogenic bacteria indicates contamination from water, handling, and production processes. This study investigated the bacteriological quality of kunu Aya sold at Zuba Market, Abuja Nigeria to assess its safety for consumption. Total aerobic bacterial counts (TABC). Total bacterial count were obtained using plate count technique and ranged from 2.7×105 to 5.3×105 Cfu/mL. The bacterial isolates obtained were Bacillus subtilis, Pseudomonas aeruginosa, Salmonella spp., and Staphylococcus aureus. These were identified on the basis of Gram stain, microscopic and biochemical characteristics. The prevalence of isolations was 34.6%, 15.4%, 23.1%, 26.9% for Bacillus subtilis, Pseudomonas aeruginosa, Salmonella spp., and Staphylococcus aureus respectively. These findings highlight significant public health risks associated with the consumption of kunu from this market and therefore recommends improved hygiene during production, stricter regulatory oversight, and regular microbial quality monitoring to ensure the safety of locally produced beverages.