Microbiological Analysis of Zobo Drink Preserved with Scent Leaves (Ocimum gratissimum)

Abstract

Aim: To determine the microbiological quality of zobo drink preserved with scent leaves.
 Methods: The zobo drink and scent leaves were prepared and evaluated using standard microbiological techniques.
 Results: Twenty three (23) bacteria species and fourteen (14) fungi species were identified from zobo drink preserved with scent leaves samples. This reveals the major bacterial species to be Enterobacter spp, Staphylococcus aureus, Bacillus spp, and Micrococcus spp. and fungi species to be Aspergillus niger, Rhizopus spp and Penicillium spp. The bacterial and fungal counts decreased as the days increased with day 1 having the highest bacterial and fungal counts at 1.41x105 (cfu/ml) and 3.1x104 (cfu/ml) respectively. The control samples were generally higher than the counts recorded on the bacterial and fungal counts. Zobo + scent leaves (ZSC) recorded the highest bacterial count at 1.41x105 (cfu/ml), while the least was recorded for (ZSA) at 1.01x106 (cfu/ml). Zobo + Scent (ZSC) recorded the highest fungal counts at 3.1x104 (cfu/ml), while the least was recorded for ZSA at 1.2x105 (cfu/ml). From this study, Bacillus spp and Staphylococcus aureus were the most frequently occurring bacterial isolates with a high percentage occurrence of 8(21.6%) and 6(16.2%), while Penicillium spp was the most frequently occurring fungal isolate.
 Conclusion: The association of these microorganisms with foods such as the commercial zobo drinks may be as a result of poor hygiene or poor sanitary condition. The microbial counts showed that among the zobo drink preserved with scent leaves samples, zobo + scent leaves (ZSC) is the most predisposed product to microbial population due to the high microbial counts recorded. Therefore, the result revealed that the samples of zobo drink were directly and indirectly contaminated with high levels of pathogenic bacteria, but can be reduced by the addition of scent leaves as a preservative.

Effect of Packaging Materials and Storage Temperatures on the Microbiological Quality of Hibiscus sabdarifa Drinks during Ambient and Refrigeration Storage

“…Yeasts are part of the normal microflora of the Hibiscus sabdarifa calyces and their presence in the Hibiscus sabdarifa drinks agreed with the study where some yeast species such as Aspergillus niger, Saccharomyces cerevisiae and Geotrichum candidum were isolated from zobo drinks under ambient storage [23]. The yeast count (1 -2 Log 10 CFU/ml) obtained in this present study from two Hibiscus sabdarifa drink samples were lower than the fungi count in zobo drinks (4 -6 Log 10 CFU/ml) preserved with sent leave and allowed to stand [22]. This further explains the presence of yeast in Hibiscus sabdarifa drink while the difference in count can be attributed to the different processing methods particularly the pasteurization after packaging of the drinks.…”

“…Staphyloccous aureus have been identified in Hibiscus sabdarifa drinks [21,22]. Though they can grow over a wide range of pH 4 -9.8 they can't compete well with normal flora of most foods especially those that contain large amounts of lactic acid bacteria [32].…”

“…Staphylococcus counts (2 -2.5 Log 10 CFU/ml) in the Hibiscus sabdarifa (HCPF and HPPE) drinks in this present study was below the enterotoxin producing dose indicating that the samples were satisfactorily fit for consumption. Raimi, [35] associated the presence of pathogens in Hibiscus sabdarifa drink with deterioration and spoilage, others attributed it to poor hygiene practices and poor sanitary conditions during the drink production [21,22]. The absence of Salmonella and the safe levels of E. coli and Staphylococcus during the storage period and its absence in some days thereafter is a good indication of microbiological safety and imply that the samples are safe for consumption.…”

“…However, the traditional production process in a poor sanitary condition and lack of adequate personal hygiene practices has led to isolation of diverse microorganisms from the drink and the different spices added to the drink may add their own flora [20]. The risk of Hibiscus sabdariffa drink to the health of consumers have been reported based on the isolation and identification of some pathogen along with other microorganisms such as Escherichia coli, Candida albicans, Staphylococcus aureus, Bacillus spp, Klebsiella, Shigella, Salmonella sp., Enterobacter spp, Micrococcus spp., Aspergillus niger, Rhizopus spp and Penicillium spp [21][22][23].…”

Antimicrobial Activity of Lactobacillus from Zobo Drink Against Various Pathogens

“…In Nigeria, the religious and economic value of zobo drink has received a boost with more credence to its acceptability on many occasions as a refreshment, appetizer and source of income to the processors 7 . Descriptively, zobo drink is a liquid drink, red in color and taste like fruit punch, which contain vitamins and minerals 12 . Zobo drinks usually contain low sugar and have been used as a curative agent to stomach disorderliness, improper heart functioning and sore throat 13 .…”