Bacteriological quality of snacks and beverages

ABSTRACT

The bacteriological
quality of snacks and beverages locally produced in RUGIPO were investigated
using Standard Microbiological methods. The total bacterial density ranged
between 36-49x103cfu/ml, the total coliform count ranged between
5-12x103 and the total yeast/mould count ranged between 6-23x103. A total of
nine bacterial genera; E. Coli, Bacillu
sp., Enterococcus sp., Enterobacter sp., Klebsilla sp., Proteus
sp., Micrococcus sp., and Salmonella sp while a total four mouldsp;
Penicilliumsp; Aspergillussp; Rhizopussp and Mucor sp. The presence of
coliform in all the samples showed a high level of contamination. Adherence to
GMP (Good Manufacturing Practices) and HACCP (hazard analysis critical control
point) during production and vending activities are necessary in maintaining
low microbial thresholds, an improved food safety management practices and preventing
risk of associated food borne illnesses.