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Abstract

This study investigates the microbial content of kilishi, a West African dried meat snack, revealing that Staphylococcus aureus is the most common bacterium found in the samples. Other microorganisms identified include various Staphylococcus species, Bacillus species, and fungi such as Aspergillus and Penicillium, while E. coli and Salmonella were present in lower frequencies. The findings emphasize the need for improved handling and processing practices to enhance food safety and suggest further research on public health implications.

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2 views1 page

Abstract

This study investigates the microbial content of kilishi, a West African dried meat snack, revealing that Staphylococcus aureus is the most common bacterium found in the samples. Other microorganisms identified include various Staphylococcus species, Bacillus species, and fungi such as Aspergillus and Penicillium, while E. coli and Salmonella were present in lower frequencies. The findings emphasize the need for improved handling and processing practices to enhance food safety and suggest further research on public health implications.

Uploaded by

abdulbasitabdulsalam19
Copyright
© All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Abstract

Kilishi is a version of jerky that originates in Hausaland which consists of most of Southern Niger and
Northern Nigeria. It is a form of dried meat, typically made with beef, Lamb and mutton or chevon. It is
just like a dried form of Suya and it's produced from slabs of meat seasoned with salt, pepper and
spices, smoked and dried. It is sun-dried to preserve it for long-term storage. It is a Nigerian delicacy
commonly eaten with pap (akamu) and cassava flakes (garri).

Here's an abstract based on our conversation:

Title: Microbial Analysis of Kilishi: Occurrence and Identification of Microorganisms

Abstract:

Kilishi, a popular West African dried meat snack, can harbor various microorganisms. This study aimed to
isolate and identify the microorganisms present in kilishi samples. A total of [insert number] samples
were collected and analyzed using standard microbiological techniques. The results showed that
Staphylococcus aureus was the most prevalent bacterium, occurring in [30-70]% of samples, followed by
other Staphylococcus species, Bacillus species, and fungi like Aspergillus and Penicillium. The occurrence
rates of other microorganisms, including E. coli, Klebsiella, Pseudomonas, Salmonella, and Clostridium,
were relatively lower. This study highlights the importance of proper handling, storage, and processing
practices to minimize microbial contamination and ensure food safety. Further research is needed to
explore the implications of these findings on public health and to develop strategies for reducing
microbial loads in kilishi.

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