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The Physical And Microbiological Investigation Of Some Local Beverage Drinks
[A CASE STUDY OF ILORIN METROPOLIS, KWARA STATE]
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CHAPTER FIVE
5.0 DISCUSSION
This study examined the physical, chemical and microbiological quality of locally made drinks in Ilorin metropolis. Related literature review was made considering scholars explanation of the subject matter. Relevant data for the study was generated through laboratory experiments conducted by the researchers. Three hypotheses were postulated and tested for the purpose of the study. The hypotheses stated that (1) there is no significant difference in pH and temperature of locally made drinks in Ilorin metropolis, (2) there are no microorganisms in locally produced drinks in Ilorin metropolis, and that (3) pathogenic bacteria and fungi from some locally made drinks in Ilorin metropolis will not be significant. The hypotheses were tested in this study using Analysis of Variance (ANOVA) and Duncan test. All the hypotheses were tested at 0.05 level of significance.
A total of four bacterialspecies were isolated from the beverage drinks, and they were identified as; Staphylococcus aureus, Escherichia coli, Proteus mirabilis and Salmonella spp. However, there was only one fungi isolated; Candida spp. The distribution of isolates within the beverage drinks from the different locations are shown in Table 4.6 and 4.7. Candida spp(14) have the highest frequency in the beverage drinks from Kwara Central geopolitical zone followed by Escherichia coli(8),Escherichia coli(57) have the highest frequency in the beverage drinks from Kwara North geopolitical zone followed byStaphylococcus aureus (37),while Salmonella spp(88) has the highest frequency in the beverage drinksfrom the Kwara South geopolitical zone followed by Escherichia coli(49). Salmonella spp was not foundin the beverage drinks from Kwara North and Kwara Central geopolitical zones.
The mean bacteria and fungi counts of the beverage drinksare shown in tables 4.3, 4.4 and 4.5 respectively. The mean bacterial count ranged between 3.33 x 104cfu/ml and 13.33 x 104 cfu/ml on Nutrient Agar, it ranged between 3.33 x 104cfu/ml and 11.33 x 104cfu/ml on Kieglar Iron Agar, while the fungi count ranged between 6.00 x 104cfu/ml and 12.00 x 104 cfu/ml on Potato Dxtrose Agar.
The pH values 6.19 to 7.32 obtained indicated that the food were slightly acidic to slightly alkaline, this favoured the proliferation and survival of bacteria. The bacteria count obtained are indicative of post contamination in the light of the amount of heating that goes into beverage production, similar post treatment contamination has been reported by Ogugbue et al. (2011). This can occur during cooling and exposure to the air which has been identified as the main source of microbial contamination of most beverage drinks.
Also, there was no significant difference in Temperature of locally made drinks in Ilorinmetropolis. As observed there were pH and temperature in the locally made foods and the pH and temperature is statistically the same across the five locations examined. This result is in line with Demuyakor and Ohta (2008) who found that pH and temperature usually grow in locally made beverage drimks.
This work revealed that all the beverage drinkswere contaminated with different bacteria and a fungi. These include Staphylococcus aureus, Escherichia coli, Proteus mirabilis and Salmonella spp. and Candida spp. The finding is in agreement with the work Ajao and Atere (2009) and Oranusi and Braide (2012).
This study also found a non-significant bacterial count of Pito and Kunu-zaki but there is significant bacterial count of Soy milk and Zobo, as cultured on NA. This suggests that Soy milkand Zobo were not properly done in the study area. There is no significant bacterial count of Pito, ZoboSoy milk and Kunu-zaki as cultured on Kieglar Iron Agar (KIA).
On the occurrence of microbial isolate, the study revealed that occurrence of microbial isolate in the Kwara Central was not significant. This study also found a significant occurrence of microbial isolate in the Kwara North and Kwara South Geopolitical Zone. This result is in line with the earlier work of Milosevic (2012) who found a significant occurrence of microbial isolate in his study area.
The presence of Staphylococcus aureus in the samples is indicative of human contamination after production. This could be from direct human contact such as fingers or indirectly through additives or utensils. The organism is associated with endotoxin characterized by short incubation period (1-8hours), violent nausea, vomiting and diarrhea.
The presence of Escherichia coli and Salmonella spp. suggested fecal contamination. Although some E. coli are harmless, Enterohaemorrhagic E. coli (EHEC) are capable of producing one or more toxin and a particular serotype O157:H7 have been associated with haemorrhagic colitis, haemolytic uraemic syndrome and thromboticthrombocytopaenic purpura. Also Enterotoxigenic E. coli (ETEC) is associated with traveler’s diarrhea. Similarly, Salmonella spp.have been associated with severe typhoid fever (Adams and Moss, 2008).
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ABSRACT - [ Total Page(s): 1 ]ABSTRACT COMING SOON ... Continue reading---
APPENDIX A - [ Total Page(s): 1 ]APPENDIX I ... Continue reading---
APPENDIX C - [ Total Page(s): 1 ]APPENDIX III ... Continue reading---
APPENDIX B - [ Total Page(s): 1 ]APPENDIX II ... Continue reading---
APPENDIX D - [ Total Page(s): 1 ]APPENDIX IV ... Continue reading---
APPENDIX E - [ Total Page(s): 1 ]APPENDIX V ... Continue reading---
APPENDIX F - [ Total Page(s): 1 ]APPENDIX VI ... Continue reading---
APPENDIX G - [ Total Page(s): 1 ]APPENDIX VII ... Continue reading---
CHAPTER ONE - [ Total Page(s): 2 ]Studies have revealed the frequent contamination of street food in many developing countries including Nigeria. Studies by Rath and Patra, (2012), Suneethaet al.(2011), and Arijitet al.(2010) have reveal high loads of bacterial pathogens on popular street foods in different part of India. In Africa, Mensahet al.(2012) reported the presence of Bacillus cereus, Staphylococcus aureus, Shigellasonnei, Escherichia coli, and Salmonella arizonaeonfrom different foods sold on streets of Accra. El-Shenaw ... Continue reading---
CHAPTER TWO - [ Total Page(s): 5 ]CHAPTER TWO2.0 LITERATURE REVIEW2.1 Overview of the Production of Locally Made Drinks in Ilorin The body system needs food as an essential resource for maintenance and functioning of various body systems. Locally produced drinks are nutritional drinks produced and consumed by many families and residents of Ilorin, Kwara State.As previously mentioned, locally produced drinks in Nigeria include Zobo, Kunu, Pito, Soy milk e.t.c. Many ethnic groups in Nigeria are still known to appreciat ... Continue reading---
CHAPTER THREE - [ Total Page(s): 7 ]CHAPTER THREE3.0 MATERIALS AND METHOD3.1 Study AreaThe Kwara State is located in the North-Central geopolitical region of Nigeria on latitude 80 24’ and 80 36’ North and longitude 40 10’ and 40 36’ East of the Greenwich Meridian with an elevation of 290m above sea level. It has a total area of 36,825 km2 with a total population of 2,371,089 (population.gov.ng). It is bounded to the west by Republic of Benin; to the north by Niger State, to the east by Kogi ... Continue reading---
CHAPTER FOUR - [ Total Page(s): 8 ]CHAPTER FOUR4.0 RESULTSSuperscripts a and b show that the values are significantly different while all the values bearing the same letter shows no significant different statistically. The pH of Kunu-Zaki for Kwara Central was 6.24 ± 0.05, Kwara South was 6.18 ± 0.03and Kwara North was 6.22 ± 0.12respectively. When pH of the three zones were compared with respect to Kunu-zaki, there were no significant different (p>0.05). With respect to zobo, the three locations were not significant ... Continue reading---
REFRENCES - [ Total Page(s): 3 ]REFERENCESAdams, M.R. and Moss, M.O. (2008) Bacterial Agents of Foodborne Illness In Food Microbiology Third Edition. The Royal Society of Chemistry, Cambridge, UK. Pp.182 -269. Adebayo, A. and Idowu, C. (2013) Mycotoxins in Food in West Africa. Journal of Biotechnology,2(2):12–16. Adebayo, G.B., Otunola, G.A. and Ajao, T.A. (2010) Physicochemical, microbiological and sensory characteristics of Kunu prepared from millet, maize and guinea corn and stored at selected temperatures.Advanced J ... Continue reading---
