Ten kunu samples were obtained as freshly formulated beverages from five different local vendors or hawkers from Oluode market, in Osogbo, Osun State and analyzed to determine the microbiological quality using the standard methods of analysis. The pH of the samples ranged 3.3-4.1, the total heterotrophic bacteria ranged 1.8-6.1×103 cfu/ml; the total coliform count ranged 1.0-5.0×103cfu/ml; the total fungi count ranged 4.2-9.0×103 cfu/ml. The presence of high microbial load was an indication of poor hygiene or poor quality cereals and water used in the preparation. The microorganisms isolated included bacteria: Staphylococcus aureus (26.7%), Escherichia coli (24.0%), Streptococcus spp(23.3%), Pseudomonas spp(10%) and Bacillus spp(6.7%). Fungi: Penicillium spp(22.2%), Fusarium spp(18.6%), Aspergillus spp(14.8%), Candida albicans (33.3%), Rhizopus nigricans. The result showed that kunu should be consumed within 24 hours of preparation or preserved using chemicals, preservatives or refrigeration. The types and density of microorganisms recovered from theis studysuggests that urgent hygienic measures should be taken by kunu producers in the area. Regulatory agencies also need to carry out periodic inspections of kunu production premises to avoid outbreak of foodborne infections through consumption of kunu.

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Categories: Volume 2 No 2