Bacteriogical quality of 'Kafa' (maize product) marketed in Kaduna, Nigeria

Abstract

‘Kafa’ (a solid maize product, marketed wrapped in leaves), were purchased from four different locations in Kasuwan Barchi, Tudun wada, Kaduna. They were analysed for their microbial quality using the standard plate count (SPC) method. The mean total plate count using standard plate count Agar varied between 2.25 x 10³ to 1.91 x 10⁴ cfu/gm. The range of count for Staphylococcus aureus in the samples using mannitol salt Agar was 4.04 x 10² to 5.70 x 10² cfu/gm. For Bacillus cereus, count using B. cereus agar, of the samples had the range of 2.23 x 10² to 4.94 x 10² cfu/gm of the sample. The public health implications of the presence of Staphylococcus aureus and B. cereus in these food samples is instructive.

Keywords; Bacteriological quality, Standard Plate Count (SPC), Staphylococcus aureus, Bacillus cereus, Kafa, Food-borne diseases

Journal of Pharmaceutical and Allied Sciences, Vol. 10 No. 3 (2013)