Identification of Pathogenic Bacteria from Kilishi Meat Sold in Ka-shere Municipal: Repercussions for Public Health and Food Security

Kilishi, a popular dried meat snack predominantly consumed in northern Nigeria, is often accompanying with lacking hygienic practices during its preparation, management, and storage. This study aimed to identify the pathogenic bacteria in Kilishi sold in the Kashere municipal, Gombe State, Nigeria. A total of 30 Kilishi samples were collected from three different locations: Bakin Tasha (Spot 1), Bakin Cross (Spot 2), and Bubabani (Spot 3). The samples were examined through standard microbiological methods, including bacteriological analysis, Gram staining, and biochemical tests. The results disclosed significant bacterial infection across all samples, with Spot 3 unveiling the highest coliform count of 2.9 × 10¹º CFU/mL, followed by Spot 2 (2.5 × 10⁹ CFU/mL) and Spot 1 (1.7 × 10⁹ CFU/mL). Six bacterial species were recognized, with Bacillus species being the most predominant (28.1%), followed by Escherichia coli (23.4%), Staphylococcus species (17.2%), Pseudomonas species (12.5%), Proteus species (4.7%), and Salmonella species (14.1%). The presence of these pathogenic bacteria highlights a serious public health risk. The study underscores the need for improved hygienic practices during the manufacture, management, and storage of Kilishi to reduce microbial contamination and ensure user safety.