Microbiological Quality of Street-Vended Zobo Drink in Selected Areas of Port Harcourt, Rivers State

Zobo drink, prepared from dried Hibiscus sabdariffa calyces, is widely consumed across Nigeria as a refreshing and culturally significant beverage. Despite its popularity, the microbiological safety of street-vended zobo has attracted limited scientific attention in the South South geopolitical zone. This study assessed the microbiological quality of zobo drinks sold by street vendors in three local government areas of Port Harcourt, Rivers State. A total of 50 zobo samples were collected over four weeks and subjected to standard bacteriological and mycological analysis. Parameters assessed included total aerobic plate count, coliform count, E. coli presence, yeast and mold count, and specific pathogen isolation. Results showed that 64 percent of samples had total bacterial counts exceeding recommended limits for beverages. Coliforms were detected in 56 percent of samples, while E. coli was confirmed in 38 percent. Salmonella and Staphylococcus aureus were also recovered from 16 and 24 percent of samples, respectively. Yeast and mold counts were elevated in products stored beyond 24 hours. Contamination was associated with poor vendor hygiene, use of untreated water, and inadequate storage containers. These findings underscore the public health risk posed by improperly prepared and handled street zobo drinks. The study recommends mandatory hygiene training for vendors, routine government microbiological testing, and consumer education about storage and handling. Keywords: zobo drink, microbiological quality, Hibiscus sabdariffa, Port Harcourt, street vending.