Abstract
Aim: To assess the microbial quality and safety or otherwise of ‘nono’ sold to the public for consumption.
 Study Design: A cross sectional study design was employed for the study.
 Place and Duration of Study: Mangu Local Government Area, Plateau State is the study area. The study lasted between May 2017 and June 2018.
 Methodology: Questionnaire was administered to 300 ‘nono’ sellers and subsequently, 300 ‘nono’ samples were randomly collected (30 samples collected at intervals) from 10 markets and the samples were transported to central diagnostic laboratory of the National Veterinary Research Institute (NVRI) Vom, Plateau State for laboratory analyses of the samples using serial dilution and spread-plate technique.
 Results: Results showed that majority (86.0%) of the respondents depends on selling ‘nono’ as the only source of income, and 75.7 % of them had no formal education. An overall mean total bacterial count (TBC) of 6.09 Log10cfuml-l was recorded from all the samples. Majority of the ‘nono’ samples collected from the different markets had significantly higher bacterial count than the recommended level of 5.0 Log10cfuml-1 set by the International Farm Comparison Network (IFCN) for a minimum acceptable level of bacterial count in milk and milk products. Bacteria isolated were Coliforms, Escherichia coli, Salmonella spp., Shigella spp., Pseudomonas aeruginosa and Staphylococcus aureus with overall prevalence of 52.7%, 43.0%, 10.0%, 8.3%, 5.0%, and 16.3% which recorded overall mean counts of 4.37, 3.56, 0.83, 0.69, 0.41 and 1.30 Log10cfuml-1, respectively. Aspergillus niger, A. flavus, Penicillium spp., Mucor spp., Rhizopus spp. and Candida spp. isolated from the products had an overall prevalence of 25.7 % and overall mean fungal count of 2.13 Log10cfuml-1. A statistically significant (P<0.05) difference was established among the means of the microbial groups.
 Conclusion: Microbiological safety of ‘nono’ sold in Mangu is not guaranteed as at time of study possibly as a result of unhygienic practices during ‘nono’ production and product contamination from the vendors.
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