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Investigate The Microbial Content Of Some Bolted Soft Drinks
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Extrinsic factors.
Intrinsic factor are derived from the product and
its formulation according to pauezai comments they are not easy to
change Extrinsic factor are variable introduced during processing
packaging distribution and storage. They should be easier to change and
control. Girighano further recorded that control should be by
application of the air Hazard Analysis critical Control point (HACCP)
system to raw material formulating processing condition and packaging
examples of such control would be :
a. Measurement of temperature during heat treatment of pasteurized product
b. Measurement of carbonation level by routine monvtorning of carbendioxide pressures in carbonated products
c. Measurement of pH water activity product viscosity and preservatives in combination with other formulation parameters
d.
Maintenance of good hygienic practice to prevent the building up of
spoilage organisms on the plant equipment and in the production areas.
Most
microbiological problem arise because of poor quality of raw material
(eg fruit concentrates sugar and syrup) poor processing hygiene
packaging material and storage condition and these lead to over coming
of the preservation system applied drinking manufactures or production
of the beverages (soft drinks) by the micro organisms.
JUSTIFICATION
Soft
drink are consumed in large quantities by the massed both male and
female cutting across different age group adult and children of
different classes of people all oven the state. This is aided by the
general availability of these drinks almost every place where people
gather for work or recreational activities so it is necessary to let the
people taking this soft drinks know the consequences of leaving their
drink open there by allowing some microorganisms which grow in the
presence of air (acropea or acrophile organisms) to gain their way into
the drink. Also for then to know the implicated organism in the soft
drink thereby helping them to reduce their soft drink intake.
AIM AND OBJECTIVES
Aim and objective of this project is to investigation the microbial content of bottled soft drinks by:
i. Isolating the microorganisms present in them
ii. Identify and characterize the microorganisms present
HYPOTHESES:
H0
Yeast and would are the only organisms implicated and identified in the
microbiological charateristion of the three brand of soft drinks.
H1
Yeast and mould are the only organisms implicated and identified in the
microbiological characterization of the three brand of soft drink,
bacteria were also implicated and identified.
LIMITATION
This
study was limited to Enugu metropolis and three leading and most
consumed soft drink this was due to economic and transportation
difficulties encountered in the course of the study.
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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---
