Microbial Contamination Of Locally Prepared Beverages Sold In Umuahia (Zobo, Kunun And Soya Milk)

ABSTRACT

Kunu, zobo and soya milk are locally prepared, with zobo being produced from dried petal of Hibiscus Sabdariffa, kunu produced from guinea corn (Sorghun bicolor) and millet (Penisetum typhoides) while soya milk is produced from soya beans. After due pH analysis, kunun samples had highest pH of 5.0, zobo had its highest pH of 3.0 and soya milk showed 7.0 highest pH. Due culturing, biochemical and morphological analysis showed zobo samples to contain Escherichia coli (37.5%), Proteus spp. (12.5%), Klebsiella spp (12.5%), Staphylococcus spp and Streptococcus spp (12.5%). The kunun samples showed Escherichia coli (42.9%), Klebsiella spp (28.5%), Streptococcus spp. (14.3%) and Staphylococcus aureus (14.3%). In the case of soya milk it showed Staphylococcus aureus (42.9%), Escherichia coli (28.5%), Streptococcus spp. (14.3%), Klebsiella spp. (14.3%). The soya milk samples showed highest bacterial count of 3.0 x 109 cfu/ml with Staphylococcus aureus having highest percentage (%) occurrence of 42.9%. 4.0 x 108 cfu/ml was the highest bacteria count for kunun samples with Escherichia coli having the highest percentage (%) occurrence with 42.9% while 1.0 1010 cfu/ml was the highest for zobo samples with Escherichia coli dominating with 37.5%. unsterile equipments, contaminated water sources, poor hygiene during production. Poor packaging etc where some of the sources of route of  entrance  of  these   microbes into these beverages. Consumption of contaminated beverage pose serious health challenges to consumers so on that note necessary measures are needed if consumer health is to be protected. Some of these measures recommended are educating the processors on cleanliness and use of sterile packaging materials. Setting up bodies to see to effective regulation monitoring production process as well as marshalling out critical points during the production process is also recommended. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

List of figures ﾿ vii

List of tables ﾿ viii

Abstract ﾿ ix

CHAPTER ONE

1.0 ﾿ Introduction ﾿ 1

1.1 ﾿ Aim of the Study ﾿ 2

1.2      Objective of the Study ﾿ 3

1.3 ﾿ Statement of Problem ﾿ 3

1.4 ﾿ Significant of Study ﾿ 3

1.5 ﾿ Scope of studying ﾿ 3

1.6 ﾿ Limitation ﾿ 3

CHAPTER TWO

2.0 ﾿ Literature Review ﾿ 4

2.1 ﾿ Microbial contamination of this locally prepared beverages ﾿ 5

2.1.1 ﾿ Microbial contamination of locally prepared kunu drink ﾿ 5

2.1.2 ﾿ Microbial contamination of locally prepared zobo drink ﾿ 7

2.1.3 ﾿ Microbial contamination of locally prepared soya milk ﾿ 8

2.2 ﾿ Routes of microbial contamination of these beverages ﾿ 10

CHAPTER THREE

3.0 ﾿ Materials and Methods ﾿ 11

3.1 ﾿ Study Area ﾿ 11

3.2      Collection of Samples ﾿ 11

3.3 ﾿ Preparation of culture media ﾿ 11

3.4 ﾿ Serial Dilution ﾿ 12

3.5 ﾿ Bacterial Innoculation and Isolation of Microorganism ﾿ 12

3.6 ﾿ Colony Counting ﾿ 12

3.7 ﾿ Characterization and identification of microorganism ﾿ 12

3.8 ﾿ Gram staining ﾿ 13

3.9 ﾿ Biochemical testing ﾿ 13

3.9.1 ﾿ Catalase Test ﾿ 13

3.9.2 ﾿ Coagulase Test ﾿ 13

3.9.3 ﾿ Motility Test ﾿ 14

3.9.4 ﾿ Citrate Test ﾿ 14

3.9.5 ﾿ Indole Test ﾿ 14

3.9.6 ﾿ Urease Test ﾿ 15

3.9.7 ﾿ Tripple Sugar Iron Test (TSI) ﾿ 15

3.9.8 ﾿ Oxidase Test ﾿ 15

CHAPTER FOUR

4.0 ﾿ Result ﾿ 16

CHAPTER FIVE ﾿

5.0 ﾿ Discussion ﾿ 22

5.1 ﾿ Conclusion ﾿ 23

5.2 ﾿ Recommendation ﾿ 24

REFERENCES