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

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 74°C immediately after gelling and is held at ambient temperature for sale. Leftovers were refrigerated. The total viable bacteria count increased with time from immediately after gelling to when the kunun-zaki was ready for consumption. Coliforms, B. cereus and Staphylococcus aureus were isolated, but had count less than 104 cells ml−1. Though the level of counts appear safe, the presence of coliforms, S. aureus and B. cereus, preparation in a highly contaminated environment and holding at ambient temperature for sale could be risky. Education of producers on the hazards, critical control points and the importance of hygienic environment is imperative. The control measures and monitoring procedures for kunun-zaki preparation are suggested.