ASSESSMENT OF BACTERIOLOGICAL QUALITY OF KILISHI (READY-TO-EAT MEAT PRODUCT) SOLD IN GOMBE, NIGERIA

Abstract

Kilishi is a highly relished ready-to-eat meat product processed and sold in most parts of Nigeria.
Its consumption cut across diverse cultures, classes and socio-economic status, though it
originated and popular in the northern part of the country. However, the common unhygienic
method of processing Kilishi depicted by majority of producers has widely queried its
microbiological quality and safety for public consumption which prompted this study. This study
was aimed at assessing the bacteriological quality of randomly sampled Fifteen (15) Kilishi and
its spice mix sold in five (5) different locations within Gombe metropolis. Kilishi samples were
subjected to standard microbiological analyses that include serial dilution, viable plate count,
culturing on selective and differential media then morphological identification and biochemicalbased
characterization of bacterial isolates. Findings revealed higher bacterial count (aerobic
mesophilic bacteria) exceeding the minimum allowable limit for a ready-to-eat products thus
indicating an unacceptable state of the meat products. Also, coupled with the identification and
confirmation of ten (10) diverse bacteria including potentially pathogenic strains (Salmonella
typhi, Shigella spp, Staphylococcus aureus, and Pseudomonas aeruginosa, Bacillus cereus),
indicators of faecal contamination (Escherichia coli, Klebsiella pneumoniae, Citrobacter
freundii) and others. Put together, these showed the low bacteriological quality of Kilishi sold in
the outlets studied. Therefore, it is highly recommended that best hygiene measures, good
sanitation practices and standard food handling rules be strictly adhered to during processing and
post-production stages including packaging. This is paramount to guaranty food safety, prevent
any outbreak of food-borne diseases and to importantly safeguard public health.