Quality evaluation of kilishi, an intermediate moisture meat product sold in Zaria metropolis, Nigeria

Abstract

This study was carried out to evaluate the chemical and microbial qualities of Kilishi
sold in Zaria metropolis, Nigeria. A total of thirty (30) samples from three different
locations (Sabon-gari-(Site I), Zaria city (Site II) and Samaru area (Site III) were
randomly collected. Control samples of Kilishi were prepared in the Meat
Laboratory of the Department of Animal Science, Ahmadu Bello University. All
Kilishi samples were subjected to chemical analysis and microbiological
examination-aerobic plate counts (APC), staphylococcal counts (SC), fungal counts
(FC) and coliform counts (CC). Kilishi from Site II had significantly (p? 0.05) higher
moisture values (7.52%) than Kilishi from the control (5.65%), Site I (5.19%) and
Site III (5.44%), fat and ash contents were significantly (p? 0.05) higher in control
(22.53% and 7.80% respectively) than Kilishi from other sites. Microbial counts
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were high in commercial Kilishi samples with mean APC of 4.1×10 , Coliform
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counts of 3.0×10 and FC of 5.9×10 in Site I while Staphylococcal counts was
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7.0×10 in Site III. The general evaluation of microbial species showed the presence
of Staphylococcus aureus, Bacillus subtilis, Escherichia coli and Klebsiella sp in
commercial Kilishi which could pose high health risk to consumers. It is therefore
advised that processors of Kilishi should imbibe good hygienic practices in order to
improve the quality and reduce the risk of food borne illnesses while consuming this
product.