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)