Isolation and Identification of Fungi in Zobo Drink Sold in Bamidele Olumilua University of Education Science and Technology

Student: Blessing Ayomide Raymond (Project, 2025)
Department of Microbiology
Bamidele Olumilua University of Edu. Science and Tech. Ikere Ekiti, Ekiti State

Abstract

ABSTRACT
Zobo drink, a nutritious and widely consumed beverage made from Hibiscus sabdariffa, is a popular choice among students and staff at Bamidele Olumilua University of Education, Science, and Technology, Ikere-Ekiti. Despite its health benefits, concerns about microbial contamination due to inadequate hygiene practices during preparation and storage persist. This study evaluated the microbial quality of Zobo drinks sold within the university premises. Samples were randomly collected from vendors and analyzed for microbial load, including total bacterial count, coliform count, fungal count, and the presence of specific pathogens such as Escherichia coli, Salmonella spp., and Staphylococcus aureus. The findings showed that a significant number of samples exceeded permissible microbial limits, with contamination by coliforms and pathogenic microorganisms, reflecting poor hygiene during preparation and storage. The presence of these microorganisms poses potential health risks to consumers. These results emphasize the urgent need for food safety education for vendors, regular monitoring, and stricter hygiene regulations within the university environment to ensure the safety of Zobo drinks.

Keywords
Bacteria fungi Zobo hibiscus sabdariffa microorganisms aspergillus niger staphylococcus aureus Escherichia coli
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