Hazards and critical control points of kunun-zaki, a non-alcoholic beverage in Northern Nigeria
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Elsevier Science Ltd.
Abstract
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A hazard analysis of kunun-zaki preparation was carried out for three producers around Zaria, Nigeria. This analysis consisted of
observing the raw materials and environment, watching all steps of the preparation and packing, recording temperatures during
cooking and display and collecting samples of kunun-zaki for total viable bacterial count, coliform, staphylococcal and Bacillus
counts and isolation of Salmonella and Shigella. Kunun-zaki usually attained a temperature of about 741C immediately after gelling
and is held at ambient temperature for sale. Leftovers were refrigerated. The total viable bacteria count increased with time from
immediately after gelling to when the kunun-zaki was ready for consumption. Coliforms, B. cereus and Staphylococcus aureus were
isolated, but had count less than 104 cells ml�1. Though the level of counts appear safe, the presence of coliforms, S. aureus and B.
cereus, preparation in a highly contaminated environment and holding at ambient temperature for sale could be risky. Education of
producers on the hazards, critical control points and the importance of hygienic environment is imperative. The control measures
and monitoring procedures for kunun-zaki preparation are suggested.
Keywords
Q Science (General), QH301 Biology, QR Microbiology