1.1 Introduction
Kilishi, a traditional sun-dried meat product widely consumed in Nigeria, is a popular delicacy with significant cultural and economic value. However, like many ready-to-eat foods, it is prone to contamination during production, storage, and sale, especially in open markets. In Shuni Market, Sokoto State, where Kilishi is commonly sold, the hygienic practices involved in its preparation and handling may contribute to bacterial contamination (Ogunbanwo et al., 2019). The assessment of bacterial load in Kilishi sold at Shuni Market is essential for understanding the public health risks associated with its consumption. Factors such as environmental conditions, personal hygiene of vendors, and exposure to dust and flies are key determinants of the microbial quality of the product (Adegboye et al., 2020).
This chapter will address the background information that motivated this study, the challenges that prompted it, its aim, and its objectives as a preface to subsequent sections of the study. Additional factors include the study's significance, scope, limitations, and definition of technical terms.
1.2 Background of Study
The consumption of Kilishi, a traditional sun-dried meat delicacy, dates back to ancient times in the northern regions of Nigeria, where it served both as a nutritional source and a method of preserving meat. Over the centuries, Kilishi production has maintained its cultural relevance, especially in markets like Shuni, Sokoto State. However, with the growing concern over food safety, the potential for bacterial contamination in ready-to-eat foods like Kilishi has garnered increasing attention from researchers and health authorities. Studies on the microbial safety of Kilishi began to emerge in the 1990s when researchers started investigating the hygiene practices involved in the production and sale of street foods.
According to Yahaya et al. (1997), Kilishi and other processed meats were found to be frequently contaminated due to poor handling practices and exposure to unsanitary conditions during preparation and sale. This led to calls for improved food hygiene standards in markets across Nigeria. By the early 2000s, more comprehensive studies were undertaken, focusing on microbial assessments of Kilishi in different regions, including Sokoto, to understand the risks posed to consumers (Bello & Adamu, 2005).
In Sokoto State, Shuni Market has long been recognized as one of the key trading centers for Kilishi. Vendors in this market traditionally follow time-honored practices for preparing and selling the product, often under open-air conditions. Despite these traditional methods, the risk of bacterial contamination remained a pressing issue. Recent studies, such as that by Musa et al. (2015), highlighted the need for systematic microbial assessments of Kilishi sold in local markets to identify harmful bacterial pathogens and propose safety measures.
Kilishi, a form of dried meat similar to jerky, is a popular snack in many parts of Nigeria, particularly in the northern regions. It is traditionally prepared from thinly sliced beef coated with a paste of groundnuts, pepper, and other spices before being sun-dried. While the drying process is meant to preserve the meat, several studies have raised concerns about the microbial safety of Kilishi due to its open-air preparation and sale in markets. According to Adewuyi et al. (2021), the traditional method of preparing Kilishi often exposes the product to bacterial contamination from various sources such as water, soil, air, and handling by vendors.
In Shuni Market, located in Sokoto State, Kilishi is typically sold in open-air stalls where environmental factors like dust, flies, and direct contact with human handlers increase the risk of contamination. This market, being one of the major trading centers in the region, serves a large population, making food safety a critical public health concern. Eze et al. (2018) noted that street-vended foods, including Kilishi, are frequently linked to outbreaks of foodborne illnesses due to poor hygiene and inadequate preservation methods. Therefore, in Nigeria where the research was carried out, the activities that was conducted is to evaluate the bacterial load of Kilishi in order to recommend appropriate interventions for improving food safety in the market.
1.3 Statement of Problems
Investigation revealed that the consumption of Kilishi, while popular in Sokoto State, poses significant health concerns due to its vulnerability to bacterial contamination. Kilishi sold in Shuni Market is often prepared and displayed in open-air conditions, exposing it to various contaminants from the environment, such as dust, flies, and unhygienic handling practices. The traditional methods of production and sale in these informal settings often lack adequate sanitary controls, which increases the risk of foodborne illnesses among consumers (Adewuyi et al., 2021).
In addition, there is limited awareness among both vendors and consumers regarding proper food safety practices. This lack of knowledge is contributing to the persistence of unhygienic conditions, leading to the potential for contamination with harmful bacteria such as Escherichia coli, Salmonella, and Staphylococcus aureus (Muhammad & Ibrahim, 2020). The presence of these pathogens in food products is a serious public health issue, as they are known to cause severe gastrointestinal infections, which may lead to hospitalization or, in extreme cases, death (Eze et al., 2018).
Furthermore, there is a scarcity of up-to-date research specifically targeting the bacterial load of Kilishi in Shuni Market. While studies have been conducted on other ready-to-eat foods in Nigeria, comprehensive data regarding the microbial safety of Kilishi in this region is lacking. This gap in research is limiting the ability of health authorities to make informed decisions and implement effective safety measures to protect the public. Hence, this study is essential in addressing these problems by providing a current assessment of the bacterial load in Kilishi sold at Shuni Market.
1.4 Aim and Objectives of Study
The aim of the study is to assess the bacterial load present in Kilishi sold at Shuni Market, Sokoto State. In achieving this aim, the following specific objectives were laid out as follows:
- To identify factors contributing to bacterial contamination during the production and sale of Kilishi.
- To determine the types of bacteria present in Kilishi sold at Shuni Market.
- To quantify the bacterial load in samples of Kilishi from different vendors in the market.
- To evaluate the hygienic practices of Kilishi vendors in Shuni Market.
- To provide recommendations for reducing bacterial contamination and improving the safety of Kilishi in Shuni Market.
1.5 Significance of Study
This study will benefit various stakeholders by providing critical information on the safety of Kilishi in Shuni Market, Sokoto State:
- For Consumers: The study will raise awareness about the potential health risks associated with consuming contaminated Kilishi, encouraging informed choices and fostering demand for safer food practices.
- For Vendors: It will provide Kilishi vendors with insights into the importance of maintaining proper hygiene during preparation and sale, helping them adopt safer food handling methods to prevent bacterial contamination.
- For Health Authorities: The study will offer data that can be used by public health officials to design effective interventions, policies, and training programs aimed at improving food safety in local markets.
- For Regulatory Agencies: It will support regulatory bodies by providing scientific evidence to strengthen food safety regulations and monitoring efforts in open markets, ensuring compliance with health standards.
- For Researchers: The study will contribute to the existing body of knowledge on foodborne pathogens in traditional Nigerian foods, serving as a foundation for future studies on improving food safety in similar environments.
1.6 Scope of Study
The scope of the research is focused on the assessment of bacterial load from (kilishi) sold at Shuni Market, Sokoto State.
1.7 Limitations of the Study
This study faced several limitations that affected its scope and depth.
- Insufficiency of Data: As some vendors were reluctant to provide samples or share information about their preparation processes.
- Financial and Time Constraints: Limited funding restricted the number of samples that could be collected and analyzed, while the short time frame of the study meant that not all areas of interest, such as seasonal variations in bacterial load, were fully explored.
1.8 Definition of Terms
Bacterial Load: Bacterial load refers to the number of bacteria present in a given sample of food, water, or any material. It is usually measured to assess the level of contamination and potential health risks associated with the sample (Pitt & Hocking, 2009).
Kilishi: Kilishi is a traditional Nigerian delicacy made from sun-dried beef that is spiced and often consumed as a snack. It is commonly prepared in open environments, which increases the risk of exposure to contaminants during its preparation and sale (Adewuyi et al., 2021).
Food Safety: Food safety refers to the conditions and practices that prevent food contamination and ensure that food is safe for human consumption. This includes handling, preparation, and storage procedures that minimize the risk of foodborne diseases (World Health Organization, 2020).
Contamination: Contamination in food science refers to the unintended introduction of harmful substances such as microorganisms, chemicals, or foreign bodies into food products. In this context, it often relates to microbial contamination, which can result in foodborne illnesses (Adams & Moss, 2008).
Pathogens: Pathogens are microorganisms, including bacteria, viruses, and fungi, that cause diseases in humans or animals. Common bacterial pathogens found in food products include Escherichia coli, Salmonella, and Staphylococcus aureus (Jay et al., 2005).
