Bacteriological Quality Assessment of Kilishi Produced in Kunchi Local Government Area, Kano State, Nigeria

Abstract

Dried roasted sliced meat (Kilishi) is a popular meat product in Northern Nigeria that is relished locally and internationally. However, the abundance of a number of nutrients that favor the establishment, growth, and proliferation of microorganisms makes it a vehicle for transmitting foodborne illness. This study was aimed at determining the microbiological quality of Kilishi in Kunchi Local Government Area, being one of the well-known Kilishi production towns in Kano State. The experimental layout for the study was a completely randomized design in which a total of 15 freshly prepared Kilishi samples (100g each) were collected from three well-known retail locations, identified as A (Malikawa Garu), B (Shuwaki), and C (Kunchi town), respectively. The samples were assessed for their microbiological quality according to standard procedures. Results for total aerobic mesophilic bacterial count (APC) cfu/g show Location A had 3.92×10⁵ cfu/g, Location B had 4.83×10⁵ cfu/g, and Location C had 5.43×10⁵ cfu/g. The results for the total coliform counts (TCCs) revealed 30 MPN/g for Location A, 37 MPN/g for Location B, and 50 MPN/g for Location C. Biochemical analysis confirmed the presence of Escherichia coli, Klebsiella species, and Staphylococcus species in all the three locations, while Enterobacter was detected in Location C. Our finding indicates serious contamination of Kilishi products at retail outlets, which could be of public health concern. Therefore, good production practices, packaging, and storage were recommended.