[01] Obasi Chinelo Jane, Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria. [02] Obasi Innocent, Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria. [03] Okafor Ugochukwu Chukwuma, Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria. [04] Umeh Sophina Ogonna, Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria. [05] Okeke Oluebube, Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.

Zobo drinks are made from Hibiscus sabdariffa and have been shown to be very nutritive with medicinal properties. This work was done to determine the bacteriological quality of zobo drinks sold in Awka metropolis. Fifteen zobo samples were purchased from different locations. Nutrient agar and pour plate method was employed for bacteria isolation. Different microscopic and biochemical test were employed to further identify the bacterial isolates. After the analysis the organisms were identified as Staphylococcus epidermidis, Corynebacterium spp, Klebsiella spp, Pseudomonas spp, Escherchia coli and Proteus spp. These organisms identified have been implicated in several gastrointestinal diseases such as dysentery, diarrhoea and many others. The result implies that precautions were not taken by the manufacturers and handlers of zobo drink hence the bacteriological contamination which could have been caused by the manufacturers and handlers themselves or gotten from the unhygienic environment or materials used in the production and packaging of the drinks. However, education of the manufacturers and handlers is necessary to avoid possible health hazard.

Zobo, Staphylococcus epidermidis, Bacteriological, Diarrhoea and Awka

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