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Research Article

JIRLS. 2019; 1(2): 28-32


Keta JN, Obaroh IO, Suberu AH, Keta NM, Gudu GJ and Mubarak A.

The microbial quality of Kilishi meat obtained from four different producers (Ka’oje area, Zagga, Matsinkai and Lafagu area) in Bagudo metropolis, Kebbi State, Nigeria was determined to ascertain its safety for consumption usingstandard microbiological techniques, pour plate method was used in the enumeration of potential spoilage fungi in Kilishi meat samples.From the results obtained five (5)
fungi species were isolated and identified from Kilishi meat namely; Mucor species, Penicillium spp., Aspergillusflavus, Alternaria species and Cladosporium species. Variation also occurred in distribution and percentage frequency of different fungi isolated. However, Penicilliumspecies had the highest percentage of occurrences of 40.4% and lowest were obtained in Cladosporium species 8.0%.
The diversity of isolates from the samples used is an indication of its low microbiological quality and poor hygienic practices. Microbiological analyses are therefore recommended for both pre and postproduction stages.

Key words: Kilish meat, Molds, Percentage and Bagudo

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