Bacteriological and physiochemical evaluation of locally produced tiger nut drink (kunu aya) sold in Owerri metropolis Imo state Nigeria

GSC Biological and Pharmaceutical Sciences Pub Date : 2024-02-28 DOI:10.30574/gscbps.2024.26.2.0041

Ijeoma Desline Ejikeme, Sylvester Ifunanya Okorondu, Ikenna Ndubuisi Nwachukwu

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Abstract

The public heath implication of consumption of contaminated and unregulated hawked drinks has received great attention in recent times. This work investigated succession parameters of micro-organisms and physiochemical characteristics of tiger nut (Cyperus esculentus) drink hawked in Owerri metropolis over a 72 hour period. Samples of freshly produced drinks were purchased from seven major locations (Ekeonuwa, Control, Ikenegbu, Futo campus, Ihiagwa, Obinze and Naze junction) in Owerri metropolis. Microbial evaluation of the drink samples was carried out using spread plate method. Physiochemical analysis of tiger nut drinks were carried out using standard A.O.A.C methods. The results indicated the presence of Staphyloccus sp, Microccus sp, Enterobacter sp, Bacillus subtilis, Bacillus cereus, Salmonella sp, Escherichia coli and Corynebacterium sp. These contrasted from organisms isolated from laboratory prepared control. The mean total bacterial counts indicated tiger nut drink sold around Naze recorded the highest total heterotrophic bacterial count (109 CFU/ml), tiger nut drinks sold at FUTO campus, Obinze and Ihiagwa recorded the highest total fecal coliform count (104 CFU/ml) and total Salmonella-Shigella count (104 CFU/ml), while the laboratory prepared recorded the least heterotrophic bacterial count (103 CFU/ml), zero total fecal coliform count and total Salmonella-Shigella count recorded. The pH and titratable acidity over a 72 hour period indicated that all the drinks were acidic, where the street sold drinks recorded the highest acidity compared to the laboratory prepared drink. Very low microbial count observed for the laboratory prepared tiger nut drinks underscores the importance of Good Manufacturing Practices (GMP). It is recommended that regulatory government agencies for food and drink products should step up campaign for adoption/implementation of GMP by local vendors/producers.

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尼日利亚伊莫州奥韦里市销售的当地生产的虎坚果饮料（kunu aya）的细菌学和理化评估

近来，食用受污染和无管制的小贩饮料对公众健康的影响受到极大关注。这项研究调查了 72 小时内奥韦里（Owerri）市小贩贩卖的虎坚果（Cyperus esculentus）饮料的微生物继承参数和理化特性。从奥韦里市的七个主要地点（Ekeonuwa、Control、Ikenegbu、Futo campus、Ihiagwa、Obinze 和 Naze 路口）购买了新鲜生产的饮料样品。采用展板法对饮料样品进行了微生物评估。采用标准 A.O.A.C 方法对虎坚果饮料进行了理化分析。结果显示存在葡萄球菌、微球菌、肠杆菌、枯草杆菌、蜡样芽孢杆菌、沙门氏菌、大肠杆菌和棒状杆菌。细菌总数的平均值表明，在纳泽附近出售的虎坚果饮料中异养细菌总数最高（109 CFU/ml），在 FUTO 校园、Obinze 和 Ihiagwa 出售的虎坚果饮料中粪大肠菌群总数最高（104 CFU/ml），沙门氏菌-志贺氏菌总数最高（104 CFU/ml），而实验室制备的虎坚果饮料中异养细菌总数最少（103 CFU/ml），粪大肠菌群总数和沙门氏菌-志贺氏菌总数均为零。72 小时内的 pH 值和可滴定酸度表明，所有饮料都呈酸性，与实验室配制的饮料相比，街头销售的饮料酸度最高。在实验室制备的虎坚果饮料中观察到的微生物数量非常低，这突出表明了良好生产规范（GMP）的重要性。建议食品和饮料产品的政府监管机构应加强宣传活动，促使本地销售商/生产商采用/实施良好生产规范。

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GSC Biological and Pharmaceutical Sciences

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