Microbial Hazard Analysis and Development of Control Measures for Bissap Drink (Sobolo)
Loading...
Date
AUGUST, 2016
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
In 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.
Description
A 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.