Bacteriological Assessment of Zobo Beverage Sold at Confluence University of Science and Technology, Osara, Kogi State, Nigeria

Abstract

Zobo is a popular Nigerian beverage made from Hibiscus sabdariffa. Often sweetened with sugar or fruit extracts, this refreshing drink is  enjoyed by many Nigerians for its good taste and nutrient-rich composition. This study investigated the microbiological quality of Zobo, a  locally brewed drink, sold at three different locations at Confluence University of Science and Technology, Osara, Kogi State, Nigeria. The  pour plate technique was used to determine the total viable bacterial counts, which ranged from 8×10¹ to 3.5×10² CFU/mL across the  sampled locations. Among the samples, Sample A (University compound) recorded the highest bacterial count, followed by Sample C  (University town, Osara), while Sample B (University gate) showed the lowest count. The bacterial isolates were identified through an  analysis of their cultural traits, Gram staining reactions, and biochemical characteristics. The identified bacteria included Klebsiella sp  (41.2%), Staphylococcus sp (23.5%), Bacillus sp (23.5%), and Shigella sp (11.8%). The findings reveal varying levels of bacterial  contamination in Zobo samples, with potential public health implications, emphasizing the need for improved hygiene practices during   production and storage.