文章基本信息

标题：Microbial evaluation and some proposed good manufacturing practices of locally prepared malted corn drink (“asaana”) and Hibiscus sabdarifa calyxes extract (“sobolo”) beverages sold at a university cafeteria in Ghana
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作者：George Aboagye ; Selma Gbolonyo-Cass ; Nii Korley Kortei 等
期刊名称：Scientific African
印刷版ISSN：2468-2276
出版年度：2020
卷号：8
页码：1-16
DOI：10.1016/j.sciaf.2020.e00330
语种：English
出版社：Elsevier
摘要：AbstractIn most developing countries street food vending remains a growing industry providing daily foods for most urban dwellers. Sorrel drink (Sobolo) is a drink made fromHibiscus sabdariffaextract, while ‘‘Asaana’’ is a refreshing drink made from maize. These drinks are mostly produced on a fairly small scale and usually for local consumption at home or vended on the street. These beverages are now widely patronized drinks sold on the streets of Ghana. Despite their high patronage, microbial contamination from the preparation to packaging raises concerns. This study evaluated the microbial quality of these locally prepared beverages ‘‘Asaana’’ and “Sobolo” sold at the cafeterias of two different campuses of a university in Ghana. For sobolo, total plate count of range 7.60 × 106–1.58 × 108CFU/ml was recorded while a range of 0–4.8 × 107CFU/ml was recorded forE.coli.A similar trend was observed for asana. Fungal counts also ranged 2.29–4.86 log10CFU/ml and 2.098–4.23 log10CFU/ml for sobolo and asana respectively. All samples collected exceeded tolerable limits of 106for microorganisms in ready to eat foods. samples analyzed were acidic in nature, most bacteria cannot thrive under this condition with the exception of aciduric bacteria such as lactobacillus species and temperatures of these samples ranged from 9.5 °C to 14.5 °C which is conducive for the survival and growth of microorganisms hence, resulting in high counts of microorganisms in these beverages.
关键词：KeywordsMicrobiologyLocal beveragesHibiscus sabdarifacalyx“Asaana”“Sobolo”