MICROBIOLOGICAL ANALYSIS OF PACKAGED ORANGE DRINK MARKETED IN KADUNA METROPOLIS
MICROBIOLOGICAL ANALYSIS OF PACKAGED ORANGE DRINK MARKETED IN KADUNA METROPOLIS
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Date
1995-03
Authors
OLUSESAN, OLUTIMAYIN
GBONJUBOLA
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Abstract
The microbiological quality of seven types of packaged orange
drinks marketted in Kaduna metropolis were analysed by
microbiological routine methods. The analysis involved the
determination of the presence and the level of bacteria and fungi
contaminants. The analysis was carried out under aseptic
condition.
All the orange drinks analysed had high level of microbial
contamination. The bacteria count observed was between 3.0 x l(r
to 1.43 x 106 cfu/ml, also the mould/yeast count was between 8.0 x
103 to 1.31 x 105 spu/ml. The bacteria species detected consisted
of Escherichia coli, Pseudomonas aeruginosa. Micrococcus spp and
the spore-forming Bacillus subtilis. The mould/yeast consisted
mainly of Aspergillus niger, Penicillium sp, Rhizopus oryza,
Candida guillermondi and Candida tropicalis.
Orange drinks packaged in plastic bottles showed the highest
bacteria count followed by those in glass bottles while those in
foil paperboard showed the lowest bacteria count. However, drinks
packaged in foiled paperboard showed the highest fungi count
followed by those in glass bottle.
E. coli and Ps. aeruginosa were less sensitive to sodium
benzoate and benzoic acid used in the drinks as preservatives than
B. subtilis and Micrococcus spp. Ps. aeruginosa appeared to be less sensitive to the preservatives than all the other isolates.
Also, the isolates from the samples were found to be more sensitive
than the standard cultures.
The result of the Minimum Inhibitory Concentration (MIC) and
Minimum Bacteriocidal Concentration (MBC) of the preservatives
against the isolates and the standard cultures showed that the
official recommendation of 0.1-0.5 ug/ml for their use looks
relatively low.
The measurement of surface charge of the isolates and the
standard cultures showed that E. coli and Ps. aeruginosa isolated
from the packaged orange drinks showed more absorption to the anion
and cation resins than the standard NCTC cultures while the B.
subtilis standard NCTC 8236 however showed more absorption than the
isolated B. subtilis from the orange drinks. These differences in
the surface properties may have direct effect on the sensitivity of
these organisms to the preservatives.
The result of this work has shown that the recommended
concentration of the anti-microbial preservatives in the packaged
orange drinks were not adequate. Also, there is need to adhere
strictly to the Good Manufacturing Practice in the manufacturing
companies.
Description
A THESIS SUBMITTED TO POSTGRADUATE SCHOOL
AHMADU BELLO UNIVERSITY, ZARIA, IN PARTIAL
FULFILMENT OF THE RQUIREMENT FOR THE AWARD OF
THE DEGREE OF MASTER OF SCIENCE IN PHARMACEUTICAL
MICROBIOLOGY
DEPARTMENT OF PHAMACEUTICS & PHAMACEUTICAL MICROBIOLOGY
FACULTY OF PHAMACEUTICAL SCIENCES
AHMADU BELLO UNIVERSITY
ZARIA, NIGERIA.
Keywords
MICROBIOLOGICAL, ANALYSIS, PACKAGED, ORANGE, DRINK, MARKETED, KADUNA