Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana

Abstract

Pito is a traditionally brewed alcoholic beverage in some African countries. It is gaining much prominence, and the patronage among the youth is noteworthy. Therefore, samples of the drink were collected every week for six weeks from three different popular brewing sites at Lower Prampram in the Ningo-Prampram District of Accra, Ghana. The samples were processed and examined for bacteria and fungi using the Standard Plate Count (SPC) technique. A total of six different bacteria and a fungus were isolated. The bacteria were Escherichia coli, Klesiella pneumoniae, Shigella spp, Enterobacter aerogenes, Staphylococcus aureus and Pseudomonas aeroginosa, whiles the fungus was Saccharomyces cerevisiae. Total viable counts as well as individual isolates counts in all the pito samples were found to be less than 10 4 cfu/ml. It is noteworthy that, Saccharomyces cerevisiae, the only fungus isolated is known to be associated with fermentation and the microbes isolated from the pito samples were found to be within the permissible limits. However, these potentially pathogenic microbes, if found in unacceptable limits, from the fermenting samples could merit public health attention. Therefore, periodic screening of pito and their brewers, coupled with education on the maintenance of recommended guidelines concerning food and drink production is encouraged.

Fungal diversity of “solom” a Ghanaian traditional beverage of millet (Pennisetum glaucum)

“…Minamor et al. (2017) also isolated Saccharomyces cerevisiae , as the only fungus associated with fermentation of “pito” in Accra, Ghana.…”

Bacteriological Profile of Vended Local Drinks in Amakom, Kumasi, Ghana

“…[13]. For instance, Minamor and colleagues [14] carried out microbiological analysis of Pito, an alcoholic local drink in Ghana, and their findings showed that the total viable counts of bacteria were within the acceptable limits. However, they identified the presence of pathogenic microorganisms such as E. coli, K. pneumoniae, Shigella spp., Enterobacter spp., Staphylococcus aureus, and P. aeruginosa.…”

Technological characterisation and probiotic traits of yeasts isolated from Sha'a, a Cameroonian maize-based traditional fermented beverage

“…Like its counterparts ( Pito in Ghana, Tchapalo in Ivory Coast, Dolo in Burkina Faso and Tella in Ethiopia etc. ), the production and marketing of Sha'a face many difficulties, the fermentation stage being the final critical point ( Minamor et al., 2017 ; Coulibaly et al., 2016 ; Solange et al., 2014 ). As a result, Sha'a has a non-regular taste, dubious hygienic quality and a very short shelf life of about 3 days, leading to a product of low market value and significant losses for traders ( Zran et al., 2017 ; Nemo and Bacha, 2021 ).…”