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Journal of Applied Sciences and Environmental Management
World Bank assisted National Agricultural Research Project (NARP) - University of Port Harcourt
ISSN: 1119-8362
Vol. 17, No. 1, 2013, pp. 113-117
Bioline Code: ja13014
Full paper language: English
Document type: Research Article
Document available free of charge

Journal of Applied Sciences and Environmental Management, Vol. 17, No. 1, 2013, pp. 113-117

 en Bacteriology Quality of Zobo Drinks Consumed in Some Parts of Osun State, Nigeria
RISIQUAT, RAIMI OLAYINKA

Abstract

The bacteriology of Zobo drink prepared and sold at nine market; Alamisi market, Ikirun; Oluode market, Osogbo; Oja obi market, Ila-Orangun, Ede;Sabo market, Ile-ife; Ilesha market, Owena market; Timi market; Orile owu market, Ikire market in Osun state Nigeria were assessed. Zobo drinks were purchased from these markets on twelve different occasions for a period of six month. The samples were bacteriologically analyzed using standard methods. All the screened drink samples had varying levels of bacterial contamination ranging from 1.2 x 102 to 1.2 x 106 CFU/ml for a total viable count. 58.3% of the total sampled drinks (n=108) i.e (63/108) had bacterial count above the acceptable limit < 104CFU/ml. While all the drinks sampled had total coliform count exceeding the recommended safe level of zero organisms detectable per 100ml. seven bacteria species were isolated from the zobo drinks sampled. The bacteria isolated were E. coli check for this species in other resources , Bacillus check for this species in other resources species, S. aureus check for this species in other resources , S. faecalis check for this species in other resources , proteus species, Enterobacter check for this species in other resources species, and Klebsiella check for this species in other resources species. E coli, Bacillus species, Enterobacter species and S aureus were isolated from all the samples. The present finding revealed that zobo drinks retailed and sold in these markets are potential vehicles for transmitting food borne illness, thus the need to develop Good Manufacturing Process (GMP) and Post Production Preservation and Packaging technique. © JASEM

 
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