Effects of Chemical Hurdles and Packaging Materials on Microbial Load and Bacterial Distribution in Kilishi under Ambient Storage

The research work studied combine effects of chemical hurdles and packaging materials on microbial load and bacterial distribution in Kilishi under ambient storage (30±8C). Sucrose, citric acid and sodium benzoate were applied in different combination and concentrations. High Density Polyethylene (HDPE), aluminium foil and brown paper were used as packaging materials during twelve weeks ambient storage. The laboratory prepared samples were studied alongside a market sample which was collected from Agadasawa in Kano State Nigeria. Determination of total microbial load, and isolation and identification of bacterial group conducted at two weeks interval in the market sample and laboratory prepared samples. Increased in microbial counts was observed during storage with highest counts recorded in market sample throughout the storage time. Among the packaging materials, samples packaged in brown paper were found to have highest microbial load, and that packaged in HDPE were found to have least counts. Streptococcus spp. , Staphylococcus spp. , Salmonella spp. , Pseudomonas spp. and Bacillus spp. were identified in all the samples. Escherichia coli was identified only in market sample. Growth of Salmonella spp. and Staphylococcus spp. was found to be subsiding during storage with total elimination occurred at week 8 and week 10 respectively from the treatment samples. Combination of 4% sucrose, 0.1% citric acid, 0.1% sodium benzoate and use of HDPE as packaging material provide best microbial quality. Key Words; Hurdle, Kilishi, Microorganism, Bacteria, Ambient storage INTRODUCTION Kilishi is a sun dried traditional meat product made principally from beef. It is an intermediate moisture or semidry meat product. The product appears to have developed as a means of preserving meat in the absence of refrigeration facilities by the early Fulani and Hausa herdsmen of Northern Nigeria and the Sahelian Africa. As a ready-to-eat convenience meat product, Kilishi possess an excellent shelf life (Isah and Okubanjo, 2012). Keeping quality of Kilishi is greatly affected by the season and location of production (Fonkem et. al., 2010). Food preservation implies putting microorganisms in a hostile environment in order to cause their death (Oladapo et al., 2014). Preservative agents are required to ensure that manufactured foods remain safe and unspoiled (Brul and Coote, 1999). When food is to be stored for a prolonged period, use of preservatives is essential 'in order to maintain its quality and flavour. Their use prevents spoilage of foods due to the growth of bacteria and fungi. They also maintain the quality and consistency of the foods, along with its palatability and wholesomeness. Preservatives also maintain nutritional value, control appropriate pH and enhance flavour (Arora et al., 2014). Chemical preservatives may be injurious when used in higher concentrations. Arora et al. (2014) reported that at higher concentration benzoates can trigger allergies such as skin rashes, asthma and can also causing brain damage. He also reported that sodium chloride when used in high amount in' meats and fish can lead to high blood pressure, kidney failure, stroke and heart attack. External animal surfaces, as well as their feces and the environment, may serve as sources of contamination for carcasses during the slaughtering, dressing and cutting processes. Panagiotis et al. (2010) reported that majority of these microorganisms consist of nonpathogenic spoilage bacteria and indicator microorganisms, such as coliforms and Escherichia coli (at levels 10 to 10 cfu/cm or higher). However, there is also potential for contamination by pathogenic microorganisms such as Escherichia coli, Salmonella, Campylobacter spp. etc. These presents challenging problems to the meat industry and low bacteriological quality raise concern about its potential for the transmission of foodborne infections. (Agwu and Chisom, 2014). Joerg et al. (2007) reported that Kilishi suffers contamination from various sources, example; Slaughtering of animal and carcass processing take place under unhygienic conditions, meat transport and marketing are done without refrigeration and no protection against sun and dust. Kilishi production and storage under conditions free of microbial activity has been seen as a process usually difficult to achieve because of its nutritious nature that attract agents of microbiological spoilage (Ogbonnaya and Linus, 2009). Kilishi is preserved by drying which in traditional production is achieved through sun-drying. Drying is not lethal and many types of microorganisms may be recovered from dried foods, especially if poor-quality foods were used for drying and if proper practices were not followed in the drying steps (James, 2000). Fonkem et al. (2010) reported that some spices used in Kilishi production International Journal of Engineering Research & Technology (IJERT) ISSN: 2278-0181 http://www.ijert. org IJERTV5IS080256 Vol. 5 Issue 08, August-2016 (This work is licensed under a Creative Commons Attribution 4.0 International License.) Published by :