ANALYSIS OF BACTERIOLOGICAL QUALITY OF ZOBO DRINKS SOLD IN OKOFIA, NNEWI, ANAMBRA STATE.

ABSTRACT Zobo is a major nutritional drink consumed by several socio-economic classes of people in Nigeria and some other West African countries. Due to ease of production and availability of raw materials especially Hibiscus sabdariffa, they are the source of livelihood for several families in both Northern and Southern Nigeria especially in the rural areas the drink contains some microorganisms which can cause food spoilage and the drink is mostly prepared in conditions lacking quality control measures in Nigeria. This study evaluated the bacteriological quality of Zobo drinks sold in Okofia to determine potential health risks associated with their consumption. The study adopted a cross-sectional research design, and a non-probability sampling method was used to select 10 samples of zobo drink sold within Okofia. The samples were analysed using Nutrient Agar (NA), Eosin Methylene Blue Agar (EMBA), Salmonella Shigella Agar (SSA) and MacConkey Agar (MCA). Bacteriological contaminants were identified and quantified, and their implications for public health were assessed. The microbial analysis revealed the presence of Staphylococcus aureus, Streptococcus pyogenes, Bacillus cereus, and yeast cells, with contamination levels exceeding acceptable safety limits in some samples. The highest bacterial load was observed in sample C, with counts reaching 4.3 × 10³ CFU/ml on Nutrient Agar, indicating significant contamination due to inadequate hygiene during preparation and storage. Yeast cells were also detected due to poor handling during the production process, such as unclean utensils and containers, improper storage, or exposure to environmental sources of yeast, such as air. Hypothesis testing showed no significant variation in the types of bacterial contaminants across samples; however, bacterial levels in many samples were significantly higher than acceptable limits for human consumption (p < 0.05). Identified pathogens pose risks of foodborne illnesses, including food poisoning, gastrointestinal disturbances, and severe infections. The study highlights the urgent need for improved hygiene practices, proper storage, and microbial monitoring by vendors to mitigate health risks. Public health interventions, such as education on food safety, regular microbial testing, and stricter regulatory measures, are recommended to enhance the safety of Zobo drinks in the region. These findings underscore the importance of addressing food safety challenges in informal food markets to protect consumer health. Keywords: Zobo drinks, bacteriological quality, food safety, public health, foodborne illnesses