Microbiological Safety of Freshly Prepared Zobo Drink Sold in Ilorin, Kwara State

Zobo drink, prepared from the dried calyces of Hibiscus sabdariffa, is a widely consumed traditional beverage in Nigeria with established nutritional benefits. However, its preparation under informal settings raises concerns about microbiological safety. This study assessed the microbiological quality of freshly prepared zobo drink sold by street vendors in Ilorin metropolis, Kwara State, in the North Central geopolitical zone of Nigeria. A total of 90 zobo samples were collected from 30 vendors across three market locations. Standard microbiological analyses including total viable count, total coliform count, yeast and mold count, and specific pathogen detection were performed using established APHA methods. Bacterial growth was detected in 86.7 percent of sampled drinks. Coliform bacteria were isolated from 63.3 percent of samples. Staphylococcus aureus and Escherichia coli were the most frequently isolated pathogens. Yeast and mold contamination was detected in 40 percent of samples. Inadequate vendor hygiene and lack of appropriate storage containers were the key risk factors identified. The study concludes that zobo drinks in Ilorin pose a significant microbiological health risk to consumers. Public health education targeting vendors, standardized preparation guidelines, and routine market-level food safety inspections are recommended as priority interventions by the Kwara State Ministry of Health. Keywords: zobo drink, microbiological quality, Ilorin, foodborne pathogens, street vending.