Investigate The Microbial Content Of Some Bottled Soft Drinks Sold
(In Enugu Interlopes)
A comprehensive investigation into the microbial content of bottled soft drinks reveals varying levels of microbial contamination across different brands and production batches. This study employed rigorous microbial testing methodologies to assess the presence of bacteria, yeasts, and molds in the sampled products. Results indicate that microbial contamination levels fluctuate depending on factors such as manufacturing practices, storage conditions, and ingredient quality. Furthermore, the presence of certain microorganisms, such as coliform bacteria or pathogenic strains, raises concerns about product safety and adherence to quality standards. Such findings underscore the importance of stringent quality control measures throughout the production and distribution processes of bottled soft drinks to mitigate microbial risks and uphold consumer confidence.
This work was done in order to investigate the microbial content of some bolted soft drivels sold in Enugu interlopes. Soft drink are consumed in large quantities by the different age groups, adult and children of different class of people all over the state. This is aided by the general availability of these drink almost every place roleve people gather for work or recreational activities. It is the appropriate to subject these soft drinks to some kind of investigation by isolation and characterizing the microorganism found.
Simple Grows staining and biochemical test method were employed to isolate and identify the organisms found different bacterial and feast were identified these organisms include Fvlavobacterium spp. Bacillus Eschericjhism coli, Enteribacter arccosines Micro coccusroseus Micrococcus various Bacillus subtitles Aciuetobacter iwoffi, Micrococcus inteus Bacillus polymea, flavobacterium, rigeuse sacchenomyces, conevisciae klurenomyce sff, Torulopsis spp, cadida valida Geotrichuin candidium, sacchanoyces, carlbergersis cryptococus, albidus, Hausennlsa spp etc.
Title page
Certification
Dedication
Acknowledgement
Abstract
Table of content
List of table
1.0 CHAPTER ONE
1.1 Introduction
2.0 CHAPTER TWO
2.1 Literature review
2.1.1 History and overview of soft drink industries
2.1.2 Production of soft drinks
2.2 Microbiology of soft drinks
2.3 Microbial growth
2.4 Factors affecting microbial growth
2.5 Ingredients and their effects
CHAPTER THREE
2.6 Material and method
2.7 Sample collection
2.8 Sterilization of glass warier.
2.9 Preparation of dividend and media
3.4.2 Preparation of serial / isolation
2.10 Identification and characterization of isolate organism
2.10.1 Colonial morphology
2.10.2 Cellular morphology
2.10.3 Grannies straining
2.11 Biochemical characteristic
2.11.1 Oxidase test
2.11.2 Citrate utilization test
2.11.3 Starch hydrolysis test
2.11.4 Nitrate reduction
2.11.5 Starch fermentation
3.0 CHAPTER FOUR
4.1 Result and discussion
4.0 CHAPTER FIVE
4.1 Conclusion and recommendation
Appendix
References
1.1 INTRODUCTION
Soft drinks were defined by Harry and Wilbert (1984) as a class of non alcoholic beverages which may be divided into two classes carbondrate soft drinks some time referred to as Soda ;’soda pop “etc) and still or non- carbondrate soft drinks. soft drinks in general contains 86 to 92% water, 7 to 10% nutrient sweetbriers, carbodioxide (if present) acid and flavoring. The food and drug administration standard of identity for carbonated soft drink define them as a class of beverage made by absorbing carbodiocide in potable water. The amount of carbonhdioxide used is not less than that which well be absorbed by the beverage at a pressure of one atmosphere and a temperature of 60F. these drinks contain no alcohol, or only such alcohol (not in excess of 0.5% by weight of the finished beverage) as is contributed by the flavoring ingredient that may be use in carbonated soft drinks in such properties are reasonable required to accomplish their intruded effects. These include nutritive sweeteners flavoring ingredient natural and antificial colour additive acidifying agent buffering agent emulsifying stabilizing or viscosity producing agent foaming agent caffeine and chemical preservatives the beginning of the carbonated beverage (soft) drinks) as recorded by Resrosier (1977) date back to the closing years of the eighteen (18th ) century
Morris (1959) defined micro organisms as plant or animal organisms of microscopic or submicroscopic dimensions. Plant microorganisms are generally classified into three major groups, namely fungi bacteria and Algae as for as beverage manfacture is concerned the fungi are the most important group of spoilage organisms because yeast and mould belong to this group. The protozoa are the most important of the animal microorganisms.
Actually individual microorganisms are microscopic in size they can form colonies clouds precipitates sediments and scums with time and these are visible to the naked eyes and are the direct signs of the presence of microorganisms.
The microbiological safety and ratability of the diverse type of soft drinks products depend on their formulation (including) the use of chemical preservative carbonation low PH values and pasteurization) this was stated by ganglion (1982). Batchelor (1985) put it that the inter related environmental factors that determine the microbial load of product or the susceptibility of a product to microbial spoilage are intrinsic and Extrinsic factors.
Intrinsic factor are derived from the product and its formulation according to pauezai comments they are not easy to change Extrinsic factor are variable introduced during processing packaging distribution and storage. They should be easier to change and control. Girighano further recorded that control should be by application of the air Hazard Analysis critical Control point (HACCP) system to raw material formulating processing condition and packaging examples of such control would be :
a. Measurement of temperature during heat treatment of pasteurized product
b. Measurement of carbonation level by routine monvtorning of carbendioxide pressures in carbonated products
c. Measurement of pH water activity product viscosity and preservatives in combination with other formulation parameters
d. Maintenance of good hygienic practice to prevent the building up of spoilage organisms on the plant equipment and in the production areas.
Most microbiological problem arise because of poor quality of raw material (eg fruit concentrates sugar and syrup) poor processing hygiene packaging material and storage condition and these lead to over coming of the preservation system applied drinking manufactures or production of the beverages (soft drinks) by the micro organisms.
JUSTIFICATION
Soft drink are consumed in large quantities by the massed both male and female cutting across different age group adult and children of different classes of people all oven the state. This is aided by the general availability of these drinks almost every place where people gather for work or recreational activities so it is necessary to let the people taking this soft drinks know the consequences of leaving their drink open there by allowing some microorganisms which grow in the presence of air (acropea or acrophile organisms) to gain their way into the drink. Also for then to know the implicated organism in the soft drink thereby helping them to reduce their soft drink intake.
AIM AND OBJECTIVES
Aim and objective of this project is to investigation the microbial content of bottled soft drinks by:
i. Isolating the microorganisms present in them
ii. Identify and characterize the microorganisms present
HYPOTHESES:
H0 Yeast and would are the only organisms implicated and identified in the microbiological charateristion of the three brand of soft drinks.
H1 Yeast and mould are the only organisms implicated and identified in the microbiological characterization of the three brand of soft drink, bacteria were also implicated and identified.
LIMITATION
This study was limited to Enugu metropolis and three leading and most consumed soft drink this was due to economic and transportation difficulties encountered in the course of the study.
Investigating the microbial content of bottled soft drinks sold in your area can be a complex and time-consuming task. Such investigations are typically carried out by regulatory authorities, health departments, or independent laboratories to ensure the safety and quality of food and beverages. If you’re interested in conducting such an investigation, here are the general steps you can follow:
Define Your Scope: Determine the specific soft drinks you want to investigate and the criteria you’re looking to assess. Common criteria include the presence of harmful pathogens, total microbial counts, and the presence of spoilage microorganisms.
Sample Selection: Purchase a representative sample of the bottled soft drinks you wish to investigate. Ensure that the samples are obtained from different sources and batches to capture a wide range of products. Make sure to handle the samples carefully to avoid contamination.
Sample Preparation: Prepare the samples for microbial analysis. This typically involves aseptically transferring a portion of the soft drink into a sterile container for testing. It’s important to maintain proper sample handling and storage conditions to prevent contamination.
Microbial Analysis:
a. Total Plate Count: Determine the total microbial count by plating the soft drink sample on agar plates and incubating them under appropriate conditions. This will provide a general idea of the overall microbial load.
b. Pathogen Detection: If you have concerns about specific pathogens, conduct tests such as PCR (Polymerase Chain Reaction) or culture-based methods to detect them. Common pathogens of concern include E. coli, Salmonella, and Listeria.
c. Yeast and Mold Count: Soft drinks can also be susceptible to spoilage by yeast and mold. Perform tests to quantify the yeast and mold populations in the samples.
Data Analysis: Analyze the results of your microbial testing to determine if the soft drinks meet the safety and quality standards set by regulatory authorities. Compare the results with established limits for microbial counts and the absence of specific pathogens.
Report Findings: Compile your findings into a detailed report that includes the methods used, the results of the analysis, and any conclusions or recommendations. If you find any microbial contamination that exceeds acceptable levels, report it to the relevant authorities or the manufacturer.
Follow Up: If you discover potential health hazards or violations of regulations, report your findings to the appropriate regulatory agencies and health departments for further investigation and potential action.
Maintain Transparency: If you plan to share your findings with the public, be transparent about your methods, sources, and limitations of the study.
Please note that investigating the microbial content of food and beverages is a specialized task that requires proper training and adherence to safety protocols. Additionally, regulatory authorities often have strict guidelines for such investigations to ensure accuracy and reliability. It’s recommended to consult with experts or relevant authorities before conducting such an investigation independently.