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

机译：尼日利亚北部非酒精性饮料kunun-zaki的危害和关键控制点

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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℃ 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 10~4 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.
机译：对尼日利亚Zaria附近的三家生产商进行了kunun-zaki制备的危害分析。该分析包括观察原材料和环境，观察制备和包装的所有步骤，记录蒸煮和展示过程中的温度以及收集kunun-zaki样品的总细菌数，大肠菌群，葡萄球菌和芽孢杆菌计数以及沙门氏菌和沙门氏菌的分离。志贺菌。 Kunun-zaki通常在胶凝后立即达到约74℃的温度，并保持在室温下出售。剩下的被冷藏。从胶凝后到kunun-zaki准备食用时，总的活菌计数随时间增加。分离出大肠菌，蜡状芽孢杆菌和金黄色葡萄球菌，但计数少于10〜4个细胞ml〜（-1）。尽管计数水平似乎是安全的，但大肠菌，金黄色葡萄球菌和蜡状芽孢杆菌的存在，在高度污染的环境中进行制备并保持在室温下出售可能存在风险。必须对生产者进行危害，关键控制点和卫生环境重要性的教育。提出了库纳扎基制备的控制措施和监测程序。

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