BACTERIOLOGICAL CONTAMINATION AND ASSESSMENT OF ROSELLE JUICE (HIBISCUS SABDARIFFA LINN) SOLD BY LOCAL MARKET FOOD VENDORS IN AKUNGBA AKOKO METROPOLIS

Roselle juice (Hibiscussabdariffa Linn), popularly known as zobo, is an indigenous non-alcoholic beverage widely consumed in Nigeria because of its cultural significance, affordability, and nutritional value. Notwithstanding its health-promoting qualities, worries about microbial contamination from improper preparation, poor storage, and a lack of regulatory supervision still exist. In the Nigerian city of Akungba-Akoko, Ondo State the bacteriological contamination of Roselle juice sold by local market food vendors was assessed in this study. A total of five samples were gathered and analyzed using microbiological techniques such as serial dilution, culture on MacConkey and Nutrient agar, Gram staining, biochemical characterization and testing for antibiotic susceptibility. The results showed high microbial loads, with bacterial counts ranging from 2.0 × 10² to 1.04 × 10³ CFU/ml on Nutrient agar. Both Gram-positive and Gram-negative organisms were found in the 20 bacterial isolates that were obtained. Bacterial isolates, identified through their morphological and biochemical characteristics, includes Staphylococcus aureus, Bacillus spp., Escherichia coli, Aeromonas spp., Alcaligenesspp., Enterococcus spp., and Enterobacter spp., The most effective antibiotics were fluoroquinolones like Ciprofloxacin, Levofloxacin, and Ofloxacin, while resistance was marked against β-lactams and macrolides, specifically ampicillin, Augmentin, and Azithromycin. Molecular analysis showed the presence of MDR genes, including blaTEM and tetA, confirming the presence of multidrug resistant bacteria. Roselle juice is a nutrient-dense beverage, but it also has the potential to harbor harmful and drug-resistant microbes, as these studies demonstrate. The report emphasizes the critical need for consumer education, regulatory oversight, and enhanced vendor cleanliness in order to guarantee food safety. Increasing the effectiveness of quality control procedures would protect the public’s health as well as the traditional beverage’s rising appeal and cultural significance.