Journal of Scientific Research and Reports

Introduction: Kunu or kunun-zaki is a beverage drink made from grains such as millet, sorghum and maize or other combinations. It is a non-alcoholic beverage marketed in public places such as offices, markets, schools, motor parks and used in festivities such as weddings, birthday celebration, naming ceremonies etc. The high bacterial content of kunu calls for investigation.

Aim: The aim of this research is to isolate, identify bacterial contaminants in kunu and determine enterotoxin producing abilities of some isolates.

Methodology: A total of 150 bottles of kunu were purchased, 50 each from Yenagoa, Sagbama and Ogbia respectively. Each bottle of kunu was properly mixed by gentle inversion several times and 1 mL of the kunu was pipetted and added to 9mL sterile peptone water. Subsequent serial dilution was made to 10⁵. Then 0.1 mL was placed on agar media in duplicate. The plates were incubated at 37°C for 18-24 hours and examined for growth.

Results: The bacteria isolated from Kunu were Staphylococcus aureus 150 (27.8%), Escherichia coli 150 (27.8%), Bacillus sp. 150 (27.8%) and Staphylococci sp. 90 (16.7%) respectively. Out of the S. aureus isolated, 25 (16.6%) produced enterotoxin and E. coli isolated, 19 (13%) produced enterotoxin respectively.

Conclusion: The contamination of kunu occurs during processing, packaging and by vendors. Improved personal hygiene of the producers, environment and proper preservation methods will reduces bacterial proliferation and spoilage of kunu. The consumption of kunu is of public health interest.