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Investigate The Microbial Content Of Some Bolted Soft Drinks Sold
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CHAPTER ONE
1.1 INTRODUCTION
Soft drinks were defined by Harry and Wilbert
(1984) as a class of non alcoholic beverages which may be divided into
two classes carbondrate soft drinks some time referred to as Soda ;’soda
pop “etc) and still or non- carbondrate soft drinks. soft drinks in
general contains 86 to 92% water, 7 to 10% nutrient sweetbriers,
carbodioxide (if present) acid and flavoring. The food and drug
administration standard of identity for carbonated soft drink define
them as a class of beverage made by absorbing carbodiocide in potable
water. The amount of carbonhdioxide used is not less than that which
well be absorbed by the beverage at a pressure of one atmosphere and a
temperature of 60F. these drinks contain no alcohol, or only such
alcohol (not in excess of 0.5% by weight of the finished beverage) as is
contributed by the flavoring ingredient that may be use in carbonated
soft drinks in such properties are reasonable required to accomplish
their intruded effects. These include nutritive sweeteners flavoring
ingredient natural and antificial colour additive acidifying agent
buffering agent emulsifying stabilizing or viscosity producing agent
foaming agent caffeine and chemical preservatives the beginning of the
carbonated beverage (soft) drinks) as recorded by Resrosier (1977) date
back to the closing years of the eighteen (18th ) century
Morris
(1959) defined micro organisms as plant or animal organisms of
microscopic or submicroscopic dimensions. Plant microorganisms are
generally classified into three major groups, namely fungi bacteria and
Algae as for as beverage manfacture is concerned the fungi are the most
important group of spoilage organisms because yeast and mould belong to
this group. The protozoa are the most important of the animal
microorganisms.
Actually individual microorganisms are microscopic
in size they can form colonies clouds precipitates sediments and scums
with time and these are visible to the naked eyes and are the direct
signs of the presence of microorganisms.
The microbiological safety
and ratability of the diverse type of soft drinks products depend on
their formulation (including) the use of chemical preservative
carbonation low PH values and pasteurization) this was stated by
ganglion (1982). Batchelor (1985) put it that the inter related
environmental factors that determine the microbial load of product or
the susceptibility of a product to microbial spoilage are intrinsic and
Extrinsic factors.
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ABSRACT - [ Total Page(s): 1 ]This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place roleve people gather for work or recreational activities. It is the appropriate to subject these soft drinks to some kind of investigation by isolation and characte ... Continue reading---
