Evaluation of Microbiological and Physico-Chemical Parameters of Juices Sold in the Streets of the City of Man (Côte D’Ivoire): Case of Zingiber officinale and Hibiscus sabdariffa

Abstract

Objective: To study the microbiological and physico-chemical quality of traditional drinks based on Hibiscus sabdariffa and Zingiber officinale sold in the streets of Man (Côte d’Ivoire).
 Materials and Methods: The material consisted of Hibiscus sabdariffa and Zingiber officinale juices. A survey was conducted among the population and vendors. Several microbiological standards were used for the determination of mesophilic aerobic germs, Escherichia coli, Staphylococcus sp. and Salmonella sp. Physicochemical parameters such as: reducing sugar (g/100 mL), pH, Brix degree (°Brix), temperature (°Celcius), conductivity (ɥs/cm), calcium, phosphorus, zinc and iron (all three in mg/g) were determined in the juice.
 Results: At the survey level, several sales locations were used by the vendors as a strategic environment to attract customers. 40% in small alleys, 19% at the market, 18% at the bus station, 14% near schools and (9%) near administrations. Regarding the microbiological results, there is a strong contamination of the mesophilic aerobic germs with a value of 1.82×105 and Total Coliforms (TC) with a value of 8.06×105 of the juices made from Hibiscus sabdariffa making the juices unfit for consumption.
 Physicochemical analyses of Hibiscus sabdariffa and Zingiber officinale juices yielded the following highest values: pH (2.3 ± 0.05) (4.24 ± 0.31), temperature (15.65 ± 3.35) (17.7 ± 1 C°), conductivity (369 ± 88 ɥs/cm) (186.55 ± 12.05), calcium (0.88 and 0, 44 mg/g), phosphorus (2.4 and 1.26 mg/g), iron (0.37 and 0.53 mg/g), °Brix (20.5 ± 4.5)(20 ± 2) and reducing sugars (8.38 ±1.4) (17.7 ±0.68 g/100 mL).
 Conclusion: The present study allowed to assess the microbiological and physicochemical quality of the drinks based on Hibiscus sabdariffa and Zingiber officinale. The microbiological results obtained, are worrying for the consumers. Also, the whole of the parameters determined in the various juices allow to have an idea of the risk incurred by the consumers.

Assessment of Production and Risks of Consumption of Artisanal Refreshing Drinks (Bissap, Gnamankoudji) in Haut Sassandra (Daloa-Côte d'Ivoire)

“…They are obtained from local products including fruits, vegetables and certain roots [3]. In Ivory Coast, Bissap and Gnamankoudji are among the most common artisanal refreshing drinks [4]. Bissap is an artisanal drink obtained from Hibiscus flowers (Hibiscus sabdariffa).…”