Bacteriological Assessment of Hawked Zobo Drink (Hibiscus sabdariffa) in Makurdi Metropolis, Benue State

Zobo is produced from Roselle leaves (Hibiscus Sabdariffa) and is consumed by most Nigerians for its thirst-quenching ability, nutritional content, availability and low cost. Thirteen zobo samples were purchased from six locations in Makurdi; namely, Wurukun Market (WM), Wadata Market (WDM), North Bank Market (NBM), Modern Market (MM), Kanshio Area (KA), and University of Agriculture Makurdi (UAM). Samples were assessed by standard microbiological techniques using Nutrient Agar (NA), Eosine Methylene Blue Agar (EMBA) and Salmonella-Shigella Agar (SSA) for Total Viable Counts (TVC). Isolated bacteria were identified using cultural, morphological and biochemical characteristics. Thirty two bacteria comprising nine genera were identified, and their percentage frequencies were; Staphylococcus spp. (28.1%), Escherichia coli and Pseudomonas spp. (18.8%), Bacillus spp. and Klebsiella spp. (9.4%), Salmonella spp. (6.3%), and Proteus spp., Serratia spp., and Lactobacillus spp. (3.1%). TVC on NA were 1.3 x105 cfu/mL - 2.0 x106 cfu/mL, SSA 3.0 x 103 - 2.7 x 107cfu/mL and EMBA 8.0 x 103 - 1.3 x 106 cfu/mL. pH of zobo at room and refrigerated temperatures decreased from 3.40 at zero hours to 2.90(3.10) - 0.90(2.40) at 24 h and 168 h respectively, and with less than 48 h shelf life at room temperature. Most samples recorded TVC above 1x104 cfu/mL and coliform counted as unsafe for ready-to-eat food-drinks with the risk of foodborne infection/disease out weighing any benefits of consuming the product. Thus, to promote a wholesome product and safeguard public health relevant authorities should sensitize processors/vendors on good manufacturing practices, and the public on risks of consuming contaminated zobo