ISOLATION AND IDENTIFICATION OF THE BACTERIAL FLORA OF ZOBO DRINKS SOLD IN THE UNIVERSITY OF NIGERIA, NSUKKA CAMPUS

Abstract

The research was conducted to determine the bacterial flora of zobo, a nonalcoholic beverage produced from Hibiscus sabdariffa calyxes widely consumed in all parts of the country. Eight samples of zobo were purchased from different spots in the University of Nigeria, Nsukka campus, and analyzed for their microbial load. Isolation and identification of bacteria genera was done using the spread plate method. Microbial load ranged from 5.5x102 to 3.9x103 cfu/ml. The isolated organisms were identified using biochemical, macroscopic, and microscopic analyses. Organisms isolated from the samples include C o r y n e b a c t e r i u m , M i c r o c o c c u s , C l o s t r i d i u m , B a c i l l u s , S t a p h y l o c o c c u s , a n d Streptococcus species. Bacillus has the highest occurrence frequency (29.4%), followed by Micrococcus and Staphylococcus species (17.6%), then the least, Streptococcus and Corynebacterium species (11.8%). Some samples' relatively high microbial load may be attributed to the producers' and handlers' poor hygienic practices and possible contamination from utensils, containers, and water used in processing and packaging the product. The presence of these pathogens in the drinks should be of great public health concern as they are implicated in many societal health problems.