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

Food Microbiology

Volumn 20, Issue 1, 2003, Pages 127-132

  Oranusi, S U ^a   Umoh, V J ^a   Kwaga, J K P ^a  

^a AHMADU BELLO UNIVERSITY   (Nigeria)

Author keywords

CCP; Contamination; Control measures; Hazards; Kunun zaki

Indexed keywords

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); SALMONELLA; SHIGELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS; VISCUM; VISCUM ALBUM;

EID: 0037299715     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0740-0020(02)00072-2     Document Type: Article

References (15)

1. Bergdoll, M.S., 1979. Staphylococcal intoxications. In: Riemann, H., Bryan, F. (Eds.), Food-Borne Infections and Intoxication. Academic Press, New York, pp. 444-490.
2. Bryan, F.L., 1988. Risks of practices, procedure and processes that lead to outbreak of food-borne disease. J. Food Protect. 51, 663-673.
3. Bryan, F.L., Bartleson, C.A., Christopherson, N., 1981. Hazard analysis in reference to Bacillus cereus of boiled and fried rice in Cantonese-style restaurants. J. Food Protect. 44, 500-512.
4. Ehiri, J.E., Azubuike, M.C., Ubbaonu, C.N., Anyanwu, E.C., Ibe, K.M., Ogbonna, M.O., 2001. Critical control points of complementary food preparation and handling in Eastern Nigeria. Bull. World Health Org. 79, 423-433.
5. ICMSF (International Commission on Microbiological Specification for Food). 1974. Sampling for Microbiological Analysis. Principles and Specific Application. University of Toronto Press, Toronto, pp. 1-18.
6. Inabo, H.I., Ogbadu, LJ., Umoh, V.J., Ameh, J.B., 2000. Microbiological quality of selected marketed condiments. Namoda Techscope J. 4, 20-30.
7. Obuekwe, C.D., Ogbimi, A.O., 1989. Prevalence of Bacillus cereus and some other Gram-positive bacteria in Nigerian dried food condiments. Nig. Food J. 7, 11-19.
8. Onuorah, S.L., Adesiyun, A.A., Adekeye, J.O., 1987. 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. 1, 169-173.
9. Snedecor, G.W., Cochran, W.C., 1976. Statistical Methods. The Iowa State College Press, Ames, Iowa, USA.
10. Sopade, P.A., Kassum, A.L., 1992. Rheological characterization of Nigerian liquid and semi-solid foods: kunun-zaki and kunungyada. Nig. Food J. 10, 23-33.
11. SON (Standard Organisation of Nigeria). 1985. Nigerian Industrial Standards: Revised Standard for Soft Drinks. Nigeria, Ministry of industry, Lagos, pp. 1-6.
12. Speck, M.L., 1976. Compendium of Methods for Microbiological Examination of Foods. American Public Health Association, Washington DC, pp. 277-328.
13. Umoh, V.J., Adesiyun, A.A., Gomwalk, N.E., 1990. Enterotoxigenicity of staphylococci isolated from raw milk obtained from settled and nomadic herds around Zaria, Nigeria. Revue, Elev. Med. Vet. Pays Trop. 43, 43-47.
14. Umoh, V.J., Adesiyun, A.A., Gomwalk, N.E., 1999. Assay for Staphylococcus aureus growth and enterotoxin in three fermented milk products. Zariya Vet. 6, 7-15.
15. Yusuf, I.Z., Umoh, V.J., Ahmad, A.A., 1992. Occurrence and survival of enterotoxigenic Bacillus cereus in some Nigerian flour-based foods. Food Control 3, 149-152.