Microbial Hazard Analysis and Development of Control Measures for Bissap Drink (Sobolo)

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dc.contributor.authorYeboah-Awudzi, Millicent
dc.date.accessioned2017-01-20T10:33:38Z
dc.date.accessioned2023-04-18T22:22:42Z
dc.date.available2017-01-20T10:33:38Z
dc.date.available2023-04-18T22:22:42Z
dc.date.issuedAUGUST, 2016
dc.descriptionA thesis Submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirement for the degree of Master of Philosophy in Food Science and Technology.en_US
dc.description.abstractIn most developing countries street food vending remains a growing industry providing daily foods for most urban dwellers. Sorrel drink (sobolo) made from Hibiscus sabdariffa is now a widely patronized drink sold on the streets of Ghana. Despite its high patronage, microbial contamination from the preparation and packaging raises concerns. This study evaluated the microbial loads in sobolo drink sold in the Kumasi Metropolis using standard microbiological methods and proposing more hygienic production techniques for manufacturers. The sobolo drink was sampled from three widely used packaging materials, thus cups, used bottles and polythene baggies and assessed for total aerobic, enterobacteraceae and yeast counts. Qualitative coliform test was also performed together with pH and total soluble solids test. Observations made at both production and vending sites showed unhygienic conditions and practices such as use of unclean water, unwashed utensils, improper storage conditions and vending on bare floors. Total plate count revealed that all samples collected during late afternoon (between 4:00 and 4:30 PM) exceeded tolerable limits of 106 for aerobic microorganisms in ready to eat foods. However, 75 % of the samples collected early afternoon (between 1:00 and 1:30 PM) was below this limit. Enterobacteraceae counts showed that samples served in cups contained high levels of enterobacteraceae above the acceptable limit irrespective of the time of day. The manufacturing and vending processes observed showed possible microbial contamination due to unhygienic practices. High microbial counts were seen in total plate, enterobacteraceae and yeast. A flow diagram was developed to reduce the microbial contamination to acceptable levels.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/10072
dc.language.isoenen_US
dc.titleMicrobial Hazard Analysis and Development of Control Measures for Bissap Drink (Sobolo)en_US
dc.typeThesisen_US
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