ISSN: 2574-2701
Authors:
Bristone C*, Mariyam K, Ogori AF, Badau MH and Joeguluba O
Determination of the microbial quality of Zobo drink was carried out to ascertain its health risk due to increase of consumers’ interest. The total aerobic bacteria plate count, coliform count, moulds count, yeasts count, and staphylococcus count of Zobo drink sold within the University of Maiduguri Campus were investigated. The method used was collection and analysis of samples from four cardinal locations (North East, North West, South East and South West) of the University of Maiduguri. A total of 12 samples, three from each cardinal point were analyzed for the above named organisms by culturing on selective media (corn meal, mannitol salt, nutrient, macConkey and potatoes dextrose agar). Results obtained shows that the total bacteria plate count ranged from 6.9 x 103 to 9.6 x 103 CFU/ml, total coliform count ranged from 3.7 x 103 to 6.0 x 103 CFU/ml, total moulds count ranged from 1.3 x 103 to 2.3 x 103 CFU/ml, total yeasts count ranged from 1.6 x 103 to 2.4 x 103 CFU/ml and total staphylococcus count ranged from 1.0 x 103 to 1.4 x 103 CFU/ml. The type of microorganisms identified based on their morphological and biochemical characteristics are E. coli, Candida albicans, Staphylococcus, Klebsiella, Shigella and Salmonella sp. Their percentage occurrences from the different samples were also observed. This study reviled facts about possible exposure of consumers of commercial Zobo to health hazard. So, a good hygienic practice during its processing is recommended to eliminate contaminants. The use of modern technology for its processing would also reduce this health risk.
Keywords:
Zobo; Drink; Microbial counts; Evaluation; Quality
