Evaluation of the chemical characteristics and microbiological status of Awara sold in Dutsinma town, Dutsinma Katsina state

Awara is hawked at public places such as motor parks, streets, school gate and market areas which are unhygienic spots and hence predisposes it to toxic metals and microbial contamination. Also, poor handling methods such as the use of contaminated water and un-sanitized processing equipment are traditionally apparent in ready to eat foods of which Awara is inclusive. The objective of this work is to evaluate the chemical characteristic and microbiological status of Awara sold in Dutsin-ma town, Dutsin-ma local government area Katsina state. Results indicates that all the samples collected from the five different locations were highly contaminated, Wednesday market (Commercial Area) which is the third location had the highest bacterial count 9.9 × 102 and Hayin gada had the least bacteria count 5.8 × 102. Fudma gate had the highest fungi count 6.1 × 102 and Hayin gada had the least fungi count 4.6 × 102. There was presence of toxic some chemicals with Wednesday market having the highest amount of lead 0.41mg/kg. The Awara samples from Isa kaita junction had the lowest lead content 0.11mg/kg. The Awara samples from Darawa had the least moisture content (16.19%) while the Awara sample from Fudma gate had the highest moisture content (18.95%). Awara from Isa kaita junction and Fudma gate had the highest pH value (6.8 and 6.8 respectively). Awara samples from Wednesday market had the lowest pH values. A total of two fungi species were isolated from the food (Awara) samples and they were identified as Aspergillus species and Sacchraromy cescerevisiae. Although all the Awara samples showed growth on various culture media with varying counts but the population was not high enough to produce effective dose. However, the need for processors of Awara to adopt strict hygiene practices cannot be overemphasized.