ASSESSMENT OF MICROBIOLOGICAL QUALITY OF SOYMILK BEVERAGE
C. C. EZEMBA *
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
N. N. AJAH
Department of Microbiology, Caritas University, Armorji-Nike, Enugu State, Nigeria.
C. C. EZEJIOFOR
Department of Microbiology, Caritas University, Armorji-Nike, Enugu State, Nigeria.
A. S. EZEMBA
Chychy Gilgal Laboratories and Consultancy Services, Ichida, Anambra State, Nigeria.
C. M. EZEOKOLI
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
O. J. OSUALA
Department of Pharmaceutical Microbiology, Madonna University, Elele, Rivers State, Nigeria.
P. C. OKOYE
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
I. W. UDOYE
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
J. C. MMADUEKWE
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
V. O. ETIKUDIKE
Department of Microbiology, Chukwuemeka Odumegwu Ojukwu University, Uli, Anambra State, Nigeria.
V. N. ANAKWENZE
Department of Applied Microbiology and Brewing, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This research work is aimed at evaluating microbial quality of soy milk taken by the populace in Enugu and verifying the safety standard of soymilk consumed by Nigerians in general. A collection of ten samples of soy milk locally sourced and produced by their makers were used for this research. The pour plate method was used to determine number of microbes present as well as the identity of the microbes. Biochemical tests were carried out on the isolates to determine using standard techniques. The microbial count and types of isolates showed a low hygienic standard of soymilk production, which will in turn result to a public health problem among the numerous consumers. The soymilk samples were seen to contain disease-causing bacteria like Staphylococcus aureus. This research shows that the quality of some of the commercially marketed soymilk products sold in Enugu, Nigeria needs to be properly analysed in respect to evaluation of its quality to avoid dissemination of diseases or pathogens to final consumers. It is important also, that manufacturers of these soymilk products must be properly educated about Good Manufacturing Practices (GMP) as this will ensure that products are free of disease-causing microorganisms. Examination for microbial contaminants showed bacterial counts as high as 8.2 x 102 CFU/ml. The study showed some level of contamination of the selected samples with fecal coliforms such as Escherichia coli. Staphylococcus aureus was also reported in some samples. These findings reflect low hygienic standards of production, which causes public health problems in the population.
Keywords: Soymilk, public, health, quality, hygiene, coliform