@article{CRSIJ26000356,
                  author = {Magen Nguveren Grace, Okafor Henry Chima, Ogbuagu Amaka Barbara, Nnamani Nicholas Rapuruchukwu, Okei Ejiroghene Ogheneovo, Muhammad Musa Abubakar},
                  title = {	Microbiological quality of locally prepared kunu sold in selected markets in Makurdi, Benue state, Nigeria},
                  journal = {Cosmo Research and Science International Journal},
                  year = {2025},
                  volume = {2},
                  number = {2},
                  pages = {86-94},
                  issn = {3108-1584},
                  url = {https://cosmorsij.com/published/CRSIJ26000356.pdf},
                  abstract = {Kunu is a popular traditional non-alcoholic beverage consumed widely in Nigeria, but its largely informal production and handling may expose the drink to microbial contamination. This study assessed the microbiological quality of locally prepared kunu sold in selected markets in Makurdi, Benue State, Nigeria. Six kunu samples were collected from vendors in Wurukum, Modern and International markets, with two samples obtained from each market. Samples were collected aseptically in sterile 250 mL containers, transported in coolers and analysed in the laboratory within two hours. Bacterial and fungal contaminants were isolated and identified using culture, morphological and biochemical techniques. The bacterial colony counts ranged from 1.14 × 10⁵ to 1.82 × 10⁵ CFU/g, with sample W2 recording the highest bacterial count. The bacterial isolates identified included Escherichia coli, Bacillus spp., Salmonella spp., Shigella spp., Streptococcus spp. and Staphylococcus spp. Escherichia coli was the most frequently reported bacterial isolate, accounting for 30.77% of the isolates, while Bacillus spp. and Salmonella spp. each accounted for 23.08%. Fungal contamination was also detected in all samples, with counts ranging from 6 × 10³ to 1.2 × 10⁴ CFU/g. Aspergillus spp. was the predominant fungal isolate, accounting for 62.5% of the fungal isolates, while Nucer spp. accounted for 37.5%. One-way analysis of variance showed a statistically significant difference in bacterial contamination among the samples (F = 19.34, P = 0.002), whereas the difference in fungal contamination was not statistically significant at the 5% level (F = 13.46, P = 0.06693). The findings demonstrate that locally prepared kunu sold in the sampled markets contained bacterial and fungal contaminants of public health importance. Improved hygiene, use of treated water, proper handling, refrigeration, routine microbiological monitoring and stronger quality-control measures are recommended to improve the safety of locally prepared kunu in Makurdi.},
                  keywords = {Kunu, microbiological quality, bacterial contamination, fungal contamination, food safety, Makurdi},
                  month = {September}
        }