Journal of Public Health and Diseases

Kunu is a widely consumed indigenous non-alcoholic beverage in northern Nigeria, valued for its nutritional benefits, cultural significance, and economic importance. This study assessed the bacteriological quality of kunu, a traditional non-alcoholic fermented beverage, sold within the university communities of Bokkos Local Government Area, Plateau State, Nigeria. A total of 30 kunu samples were randomly collected and subjected to standard microbiological procedures to isolate, characterize, and identify bacterial contaminants. Colonial morphology, Gram staining, and biochemical tests were employed for bacterial identification. The total viable bacterial counts were also determined using the pour plate method. Four bacterial species were consistently isolated: Staphylococcus aureus, Escherichia coli, Streptococcus pyogenes, and Enterobacter aerogenes. The most frequently detected organism was S. aureus (35.71%), followed by E. coli (28.57%). Morphological and biochemical characteristics of the isolates corresponded with standard descriptions, validating their identification. Bacterial loads ranged from 0.0 to 5.5 × 10⁵ CFU/mL, with most samples exceeding the maximum acceptable limit of 10⁴ CFU/mL for ready-to-drink beverages, as recommended by the International Commission on Microbiological Specifications for Foods. Statistical analysis revealed no significant difference (p = 0.4142) in the distribution of bacterial species across the samples. The presence of enteric and pathogenic bacteria in most samples suggests poor hygienic practices during preparation, handling, and storage. The study underscores the need for public health education, improved sanitary practices among vendors, and regulatory monitoring to ensure the safety of traditional beverages like kunu consumed by the public.