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INVESTIGATE THE MICROBIAL CONTENT OF CERTAIN BOLTED SOFT DRINKS AVAILABLE FOR SALE

INVESTIGATE THE MICROBIAL CONTENT OF CERTAIN BOLTED DRINKS AVAILABLE FOR SALE

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INVESTIGATE THE MICROBIAL CONTENT OF CERTAIN BOLTED SOFT DRINKS AVAILABLE FOR SALE

ABSTRACT

The purpose of this study was to look into the microbiological composition of several stapled soft drivels marketed in interlopes. Soft drinks are consumed in significant numbers by individuals of all ages, adults and children, and from all socioeconomic backgrounds throughout the state.

This is assisted by the widespread availability of these drinks in practically every setting where people congregate for work or entertainment. It is necessary to investigate these soft drinks by isolating and characterising the microorganisms discovered.

Simple Grows staining and biochemical test methods were used to isolate and identify the organisms detected. Different bacterial and feast species were identified, including Fvlavobacterium spp. Enteribacter arccosines, Bacillus Escherichia coli Micrococcusroseus is a kind of bacteria.

Micrococcus subsp. Bacillus, Aciuetobacter iwoffi, Micrococcus inteus Bacillus polymea, flavobacterium, rigeuse sacchenomyces, conevisciae klurenomyce sff, Torulopsis spp, and cadida valida are all examples of bacteria. Geotrichuin candidium, Saccharomyces, Carlbergersis cryptococus, Albidus, Hausennlsa spp., and others.

1.1
Soft drinks were defined by Harry and Wilbert (1984) as a type of non-alcoholic beverage that can be separated into two types: carbondrate soft drinks (often known as “soda pop,” etc.) and still or non-carbondrate soft drinks. In general, soft drinks comprise 86 to 92% water, 7 to 10% nutritional sweetbriers, carbon dioxide (if present), acid, and flavouring.

The food and drug administration defines carbonated soft drinks as a type of beverage prepared by absorbing carbodiocide in drinkable water. The amount of carbon dioxide utilised is not less than what the beverage would absorb at one atmosphere of pressure and 60 degrees Fahrenheit.

These drinks contain no alcohol, or only such alcohol (no more than 0.5% by weight of the final beverage) as is contributed by the flavouring ingredient that may be used in carbonated soft drinks in such quantities as are reasonably required to achieve the desired effects.

Nutritive sweeteners are among them. acidifying agent buffering agent emulsifying stabilising or viscosity generating agent foaming agent flavouring ingredient natural and antibacterial colour addition caffeinated beverages and chemical preservatives According to Resrosier (1977), the origins of carbonated beverages (soft drinks) extend back to the late eighteenth (18th) century.

Morris (1959) described organisms as microscopic or submicroscopic or animal species. Plant microorganisms are categorised into three primary groups: fungal, bacteria, and algae. fungal are the most important type of spoilage organisms in beverage since yeast and mould belong to this group. Protozoa are the most significant animal microbes.

Individual microbes are so little that they can form colonies. With time, clouds precipitate sediments and scums that are visible to the naked eye and are direct indicators of the existence of microorganisms.
According to Ganglion (1982), the microbiological safety and ratability of many types of soft drinks are dependent on their formulation (including the use of chemical preservatives, carbonation, low PH values, and pasteurisation).

According to Batchelor (1985), the interrelated environmental elements that determine a product's microbial load or susceptibility to microbial deterioration are intrinsic and extrinsic factors.
According to Pauezai, intrinsic factors are derived from the product and its formulation and are difficult to change. Extrinsic factors are variables added throughout the manufacturing, packaging, distribution, and storage processes. They should be simpler to modify and regulate.

Girighano went on to say that the air Hazard Analysis Critical Control Point (HACCP) system should be used to control raw material formulation, processing conditions, and packaging. Examples of such controls include: a. measuring the temperature of a pasteurised product during heat treatment; b. measuring the carbonation level by routinely monitoring carbendioxide pressures in carbonated products; and c. measuring the pH, water activity, product viscosity, and preservatives in combination with other formulation parameters.

d. appropriate hygiene practises to prevent the accumulation of rotting organisms on plant equipment and in production .
Most microbiological problems arise as a result of poor raw material quality (e.g., fruit concentrates, sugar, and syrup), poor processing hygiene, packaging material, and storage conditions, all of which contribute to the failure of the preservation system used by beverage manufacturers or the production of beverages (soft drinks) by microorganisms.

JUSTIFICATION
Soft drinks are consumed in enormous amounts by the general public, both male and female, of all ages, adults and children, and from all socioeconomic backgrounds throughout the state. This is aided by the general availability of these drinks almost everywhere people gather for work or recreational activities, so it is necessary to inform those who consume these soft drinks of the consequences of leaving their drink open there, allowing some microorganisms that grow in the presence of air (acropea or acrophile organisms) to gain access to the drink. Also, knowing the organism involved in the soft drink will assist people limit their soft drink consumption.

PURPOSE AND OBJECTIVES
The goal of this study is to investigate the microbial content of bottled soft drinks by: i. isolating the bacteria found in them
ii. Identify and characterise the microorganisms in the environment

H0 Yeast and would are the only organisms implicated and identified in the microbiological characteristics of the three soft drink brands.
H1 Yeast and mould are the sole organisms implicated and detected in the microbiological characterization of the three soft drink brands, but bacteria were also implicated and discovered.
LIMITATION
Due to economic and logistical challenges faced during the investigation, this study was limited to Enugu metropolitan and three leading and most consumed soft drinks.

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