• Corpus ID: 36628077

Hazards and critical control points of kunun-zaki, a non-alcoholic beverage in Northern Nigeria

@inproceedings{Oranusia2002HazardsAC,
  title={Hazards and critical control points of kunun-zaki, a non-alcoholic beverage in Northern Nigeria},
  author={S. U. Oranusia and V. J. Umoha and J. K. P. Kwagab},
  year={2002}
}
A hazard analysis of kunun-zaki preparation was carried out for three producers around Zaria, Nigeria. This analysis consisted of observing the raw materials and environment, watching all steps of the preparation and packing, recording temperatures during cooking and display and collecting samples of kunun-zaki for total viable bacterial count, coliform, staphylococcal and Bacillus counts and isolation of Salmonella and Shigella. Kunun-zaki usually attained a temperature of about 741C… 

Figures and Tables from this paper

Survey on the Possible Critical Control Points during the Production of “Balangu” in Kano

It is recommended that meat handlers and operators at abattoir, should exercise personal and environmental hygiene as well as use clean utensils so as to eliminate any possible hazard or reduce it to an acceptable level.

Akara Ogbomoso: Microbiological Examination and Identification of Hazards and Critical Control Points

Akara Ogbomoso was examined toward the establishment of hazard analysis and critical control point (HACCP) and several bacterial isolates showed multiple resistance to antibiotics ranging from two to nine, while five strains were resistant to one type of antibiotic.

Food safety evaluation in boarding schools in Zaria, Nigeria, using the HACCP system

Investigating hazards associated with microbial contamination and critical control points in the preparation and handling of foods in the schools found inadequate time/temperature exposure of foods, high level initial contamination associated with raw foods and inadequate cleaning of food utensils call for concern.

Hazards analysis critical control points (HACCP) and microbiology qualities of sea-foods as affected by handler's hygience in Ibadan and Lagos, Nigeria.

The findings of this study suggest that there is need to improve on hygienic practices as well as HACCP implementation in public food service outlets in order to obtain relatively safe processed seafood products for consumption.

Microbiological Safety and Proximate Composition of Suya Stored at Ambient Temperature for Six Hours from Maiduguri , Northern Nigeria

Microbiological and Proximate analyses were performed on suya to ascertain its safety. Total viable count (TVC), E. coli, S. aureus, Salmonella, Shigella and yeast and mould were determined to

Microbiological Analyses of Kunu Drinks Locally Produced and Sold in Calabar, Southern Nigeria

The results of this study revealed contamination of kunu drinks from many sources, most commonly microorganisms which could present a significant health risk to the consuming population and it is recommended that good hygiene and sanitation practices should be enforced at all levels during preparation and processing of kUNu drinks to mitigate microbial contamination of the finished product.

Microflora of Kunun-Zaki and Sobo drinks in relation to public health in Jalingo Metropolis, North-Eastern Nigeria

The contamination was mainly post processing due to environmental, faecal and human handlers as a result of unhygienic practices during packaging and sales of locally produced beverage drinks in Jalingo Metropolis, North-eastern Nigeria.

Microbiological Analyses of Hawked Kunun and Zobo Drinks within LAUTECH Campus, Ogbomoso, Oyo State, Nigeria

The results obtained from this study showed that both the Kunun and Zobo drinks sold within the study area were contaminated and also contained different pathogenic microorganisms which can serve as sources of infections to human.

Assessment of Food security in boarding schools using the HACCP system in Zaria, Nigeria

A systematic evaluation of food safety was carried out in five boarding schools in Zaria, Kaduna State. The analysis consisted of investigating hazards associated with microbial contamination and

Detection of Non-Alcoholic Beer Spoilage Microorganisms at Critical Points of Production by Polymerase Chain Reaction

Detection of non-alcoholic beer contaminants is complicated as lengthy incubation time is required for cultivation; indeed, this is a need for rapid detection methods. A recent study was conducted to

References

SHOWING 1-10 OF 16 REFERENCES

Critical control points of complementary food preparation and handling in eastern Nigeria.

Although an unsafe environment poses many hazards for children's food, the hygienic quality of prepared food can be assured if basic food safety principles are observed, and when many factors contribute to food contamination, identification of CCPs becomes particularly important and can facilitate appropriate targeting of resources and prevention efforts.

Enterotoxigenicity of staphylococci isolated from raw milk obtained from settled and nomadic herds around Zaria, Nigeria.

Staphylococcal isolates from 135 raw milk samples obtained from settled herds and nomadic herds, were characterized and assayed for enterotoxin production and none of the isolate was enterotoxigenic.

Compendium of Methods for the Microbiological Examination of Foods

This compendium of methods for the microbiological examination of foods 4th edition helps people to read a good book with a cup of coffee in the afternoon instead of juggled with some infectious virus inside their desktop computer.

Rheological characterization of Nigerian liquid and semi-solid foods: kunun-zaki and kunungyada

  • Nig. Food J
  • 1992

Statistical Methods

Principles of Statistical TechniquesA First Course, from the Beginnings, for Schools and Universities, for schools and Universities.

Survival and multiplication of S. aureus and E. coli in a Nigerian cereal drink (Kunun-zaki). Effect of species, pH, and temperature

  • J. Food Agric
  • 1987

Statistical Methods. The Iowa State College Press

  • 1976

Food-Borne Infections and Intoxication

  • 1979

Assay for Staphylococcus aureus growth and enterotoxin in three fermented milk products

  • Zariya Vet
  • 1999