STM Article Repository

Aim: Locally prepared drinks and beverages are gradually replacing the conventional sugary carbonated soft drinks, particularly because of the health effects associated with some of the components in these drinks. This study was aimed at evaluating the bacteriological quality of locally produced drinks/beverages (kunu, zobo, tiger-nut and pineapple drinks), produced and sold in Calabar metropolis.

Methodology: Samples (tiger-nut, zobo, kunu and pineapple drink) were collected from five different markets within the study area and evaluated using standard bacteriological techniques.

Results: The mean aerobic bacterial ranged from 21.6 ± 0.8 x 105 CFU/mL to 208.8 ± 2.02 x 105 CFU/mL. The coliform counts ranged from 5.8 ± 0.49 x 105 CFU/mL to 187.2 ± 2.10 x 105 CFU/mL. The staphylococcal counts ranged from 29.8 ± 0.92 x 105 CFU/mL to 194.4 ± 1.64 x 105 CFU/mL. Coagulase-negative Staphylococci was the most predominant isolates (27.0%), followed by Escherichia coli (12.2%) and Enterobacter sp (10.4%). Other bacteria genera detected include Bacillus sp, Lactobacillus sp, Pseudomonas sp, Proteus sp, Micrococcus sp, Klebsiella sp, Serratia sp, Citrobacter sp, and Streptococcus sp and Listeria sp.

Conclusion: This study revealed that the bacteriological quality of the analyzed samples was above the acceptable standards and as such a potential risk to public health. Therefore, education for vendors on food safety and hygienic practices is essential to reduce contamination rate. Furthermore, regular inspection on food vending practices and safety of ready-to-eat foods is required to improve the health standards of consumers.