Processing and consumption of Burukutu - A local beverage in three communities of Jos: A public health concern

Abstract

Background: Burukutu, a local alcoholic beverage whose processing relies on doubtful water sources, may contain heavy metals and pathogens.

Objective: To assess the physico-chemical and biological hazards in Burukutu, the water used in its production and the perceived health risks associated with its consumption.

Methods: A cross-sectional survey adopted a four-stage sampling technique to select 370 respondents. Three Burukutu producing communities (Community A (CA), Community B (CB), Community C (CC)) were selected purposively. A semi-structured questionnaire and observational checklist were used for data collection. Samples of water used in production and Burukutu were analysed for proximate, heavy metals and physico-chemical parameters using the Standard Organisation of Nigeria and National Environmental Standards and Regulations Enforcement Agency standards. A microbial assay was carried out on all the samples. Data were analysed in descriptive and inferential statistics at 0.05.

Results: Respondent age was 37.4±9 years, 57% had safety concerns about Burukutu consumption, and 88.6% experienced side effects. Water used for Burukutu production in CA contained Copper (3.520±0.58 mg/L), Zinc (3.52±0.57 mg/L) concentrations, and Nickel concentration in CB was 0.04±0.17 mg/l. Samples of Burukutu showed that the concentration of Iron, Cobalt and Nickel in the three communities were above the SON maximum permissible limit, Zinc in CA, and CC were 3.67±0.57 mg/L and 3.43±0.12 mg/Ll, respectively.

Conclusion: High heavy metals and microorganisms concentration were found in both water and Burukutu samples. Training of brewers on hygiene practices and sensitisation of community members on the risk of consumption of unhygienic Burukutu are recommended.