Determination of Contamination Level of Jerky (kilishi) Sold in Mubi, Adamawa State

Kilishi is a crispy jerky, low moisture meat product with high nutrient content, prepared traditionally through different processes (slicing, drying, infusion, further drying and mild roasting), to which its contaminant is mostly bacteria and heavy metals. These study was aimed at determining quantitatively the contamination of kilishi by heavy metals and bacteria. Kilishi samples were digested using concentrated nitric acid at 80-90°c for 5 minute on heating mantle, then raised to 150 oC for 5 minute. Heavy metals were then determined using atomic absorption spectrophotometer. Fresh kilishi samples were sliced and homogenized. The homogenate were inoculated in various media and grown before enumeration using colony counter. The result of these study was obtained by counting the viable colony growth, on Mac-Conkey and nutrient agar media after culturing and the subjection of digested kilishi samples to atomic absorption spectrophotometer. These study showed a considerable quantity of Enterobacteriaceae sp., Escherichia coli, Staphylococcus Aureus and variable amount of Iron (Fe), manganese (Mn), copper (Cu), Lead (Pb) and Zinc (Zn) from samples of kilishi analyzed. The contamination of kilishi in Mubi is mostly contaminated by the exposure of the sliced beef to the environment at preparation stage known as drying. It is recommended that more appropriate means of drying the sliced beef should be employed through further studies.