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

LIST OF FIGURES

Figure 1.0:      Percentage occurance of Bacteria species in Kunun                                      6

Figure 2.0:      Percentage occurance of fungal species in Kunun                                         7

LIST OF TABLES

Table 1.0:        Prevalence of potential bacteria isolated in zobo and soya milk                 9

Table 2.0:        Number of samples collected from different sources                                     17

Table 3.0:        Different types of microorganism that are isolated from the various samples gotten                            18

Table 4.0:        Summary of the pH and total microbial viable counts of the sample             19

Table 5.0:        Total number and percentage occurrence of the microorganism being isolated from the various samples              20

Table 6.0:        Identification of bacteria isolated from various types of the samples used   21

CHAPTER ONE

1.0 INTRODUCTION

Merriam Webster dictionary went on to define beverage as any one of various liquids for drinking usually excluding water. Beverage or beverages as the case may be have been found possible to be prepared locally of which some examples of locally prepared beverages are zobo, kunun and soya milk. Zobo, a non alcoholic local beverage is produced from the dried petals of Hisbiscus Sabdariffa. It is locally called “zobo rodo” (Hausa), “Isapa” (Yoruba) and sorrel in English and is a delicacy in many parts of Nigeria e.g. Umuahia (Adebayo tayo and Samuel, 2008). The Hibiscus Sabdariffa plant commonly known roselle, while native to India and Malaysia is now found in many countries in Africa of which Nigeria is one (Bola et al, 2004). This plant is a dicotyledonous plant belonging to the sub-class Archichlamydea, order Malvale and family Malvaceae (Slivali et al, 2009). Zobo drinks is prepared by first boiling the dried leaves of the roselle, followed by cooling and filteration. The filterate which is red in color is sometimes sweetened to taste with pineapple, orange or sugar and spieced up with ginger after which it is allowed to cool before serving (Egbere et al, 2007). Kunun on the other hand is a popular cereal based non alcoholic beverage. It is a popular local or indigenous beverage consumed throughout Nigeria of which Umuahia is part of (Onuorah et al, 2007). Kunun-zaki as popularly known in the North is prepared for either guinea corn (Sorghum bicolor), millet (penisetum typhoides), maize (zea mays), rice (Oryza sativa) and wheat (Triticum aesstirum). Locally, its preparation involves steeping of the whole grains for 6-24 hours. Wet milling with spices and sweet potato, gelling of about three quarter (3/4) of the mixture in hot water, pitching with about one quarter (1/4) fresh ungelled part of the mixture and then allowing to ferment overnight thus making the supernatant ready for consumption (Oranusi et al, 2003). Soya milk here is an aqueous, white creamy extract produced from soya beans which resembles cow milk both in appearance and consistency (Osuntongun et al, 2004). It is a highly nutritious food drink which contains proteins, fats, carbohydrates, vitamins, and minerals. It is because of its nutritious values and comparative low cost (Messina, 2005) that soya milk plays an important role in the dietary need of people in most cities of Nigeria e.g. Umuahia. In Nigeria and most West African countries, soya milk, zobo and kunun which are mainly locally prepared are usually produced at home under not very hygienic conditions thus making them prone to microbial contamination during production and after production. The microbial contamination during the production of these beverages could arise from use of unsterile materials, use of unhygienic water for washing ingredients, production under unhygienic environments as well as use of unsterile bottles for packaging of these beverages (Momoh et al, 2011). In a case where these beverages contaminated by microbes are consumed, diseases such as shigellosis, listeriosis, Brucellosis, Salmonellosis etc. could be suffered from (Amusha et al, 2009). Going with this, one can now see clearly that these locally prepared beverages have brought about rising of food safely challenges over years and thus strategic efforts should be made in monitoring and controlling their production (Sperber, 2003).

1.1 Aim of the Study

This work is aimed at:

v  Determining the bacteriological quantity of locally sold beverages sold in Umuahia.

1.2       Objectives of the Study

The objectives of these work is as follows:

v  To isolate and identify the bacteria contaminants of locally prepared kunu,zobo and soya milk sold in Umuahia.

v  To determining the prevalence of different types of bacteria seen.  

1.3    Statement of Problem

Improper storage, poor handling and bottling of locally prepared beverages brings contamination to the consumer.

1.4     Significance of Study

This study signifies that proper hygiene practice during the preparation, storage and bottling of those locally prepared beverages will help reduce or eliminate the rate of contamination in the locally prepared beverage during consumption by the consumer.

1.5     Scope of the Study

The scope of the study is to identify or isolate the bacteria contamination found in the locally prepared beverages and to known their bacteria count.

1.6     Limitation

The problems I encountered in my work is the expensive transport fee and the way of getting the samples were not easy for me.

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