Assessment of Hygienic Practices and Microbiological Quality of Kilishi Produced in Kano

Kilishi is a traditional dried meat product widely produced and consumed in Kano State, North West Nigeria, and is a significant component of both local food culture and the informal meat processing economy. The product involves slicing, spicing, and sun-drying of beef, and its microbiological safety is a function of production hygiene and drying efficiency. This study assesses the hygienic practices and microbiological quality of kilishi produced by 20 artisanal manufacturers in Fagge and Dala local government areas of Kano. A structured observational hygiene checklist was applied during production visits, and finished product samples were analysed for total plate count, total coliform count, Staphylococcus aureus, Salmonella spp., and water activity. Water activity was below 0.80 in all samples, reducing the risk of pathogen proliferation, yet total plate count exceeded recommended limits in 40 percent of samples, and Staphylococcus aureus was isolated from 35 percent. Hygiene observations revealed inadequate hand washing facilities, open-air drying on insufficiently elevated frames, and insufficient pre-treatment heating in some production units. The study draws on recent literature on traditional meat product safety in West Africa. Findings highlight specific hygiene improvement areas and contribute to the evidence base for regulating artisanal kilishi production. Recommendations are provided for Kano State Ministry of Agriculture and the National Agency for Food and Drug Administration and Control. Keywords: kilishi, dried meat, microbiological quality, food hygiene, Kano