Microbial Hazard and Critical Control Points Identification in Processing Two Traditional Fermented Alcoholic Cereal Beverages regularly consumed in Northern Nigeria

Burukutu and pito are two major fermented alcoholic cereal beverages traditionally produced and universally consumed in the West African region. Knowing that traditional processing methods are easily amenable to contamination, hence the objective of this paper was to investigate the microbial hazards and identify the critical control points in the processing of burukutu and pito regularly consumed in Northern Nigeria using appropriate standard methods. Data obtained from this study show that during the processing of burukutu and pito, microbial contamination was brought about by milling operations, processing water, poor hygiene, and sanitary conditions. Bacterial and fungal populations were relatively similar in both beverages though slightly higher in burukutu than pito. Similar trend was also observed for coliform count, however, the values obtained were above the Codex Alimentarius standard limit for fermented foods and allied products. pH values varied between 3.40 and 3.75 for burukutu, and between 3.42 and 3.78 for pito, while total titratable acid (TTA) ranged from 1.22 to 1.94 g/ml and 1.22 to 1.94 g/ml respectively. Coliforms, Staphylococcus aureus, Bacillus cereus, Cyberlindnera fabianii, Candida orthopsilosis, Candida parapsilosis, Candida haemulonis were pathogens identified during processing and post-processing of these beverages. The detection of these pathogens of public health importance, implies that training of processors on personal hygiene, environmental sanitation, identified hazards and proper monitoring of critical control points as well as potential use of starter cultures for fermentation stages is strongly recommended. Such trainings are feasible strategies to ensure food safety and hence, enhance consumer acceptability of these alcoholic beverages.