Zakari AD*, Ekeyi D, Bello KE, Olaitan CO, Musa AO, Adejoh PO, Raji R
A hazard analysis of zobo drink preparation was carried out for retailers around Samara, Zaria, Nigeria. This analysis entailed observation of the raw materials and environment of production through a well prepared flow chart, watching all steps of the preparation and packing, recording temperatures during cooking and display and collecting samples of zobo dring for aerobic mesophillic count, fungal count and isolation of probable organisms. The aerobic mesophilic bacteria count increased with time from immediately after collection of the raw roselle leaves and reduced upon boiling, an increase in count was also observed at the stage of addition of flavours and starring which was due to cross contamination. Coliforms, Eschericia coli and Staphylococcus aureus were isolated, coupled with Aspergillus spp, the mean count of bacteria was found to be within the range of the standard given by the ICMSF which is for the bacterial count not to exceed 105 cfu/ml or g. Though the level of counts appears safe, the presence of coliforms S. aureus and E. coli, preparation in a highly contaminated environment and holding at ambient temperature for sale could be risky. Education of producers on the hazards, critical control points and the importance of hygienic environment cannot be overemphasized. The control measures and monitoring procedures for zobo drink preparation are suggested
English 
Spanish 
Chinese 
German 
French 
Japanese 
Portuguese 
Hindi