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Research Article Open access CC BY 4.0

Investigation of Parasites and Microbial Load in Local Beverages Sold by Vendors in the Port Harcourt Metropolis, Nigeria

Eze Chinwe N., Owhoeli Ovutor, Orluoma Chinua, Patience Ndidi A., Omotayo Tomiwa

Journal of Advances in Biology & Biotechnology · pp. 697–705 · Published 23 Apr 2024

10.9734/jabb/2024/v27i5831

Abstract

Aim: To determine the prevalence and distribution of gastrointestinal parasites and microbes in Fura da Nono, Gbagaba (Washing and setting), Agbo-iba (Malaria) and Agbo-jedi jedi sold by street vendors in Rivers State. Study Design:  A total of 216 samples were procured randomly from eight different locations. Place and Duration of Study: Department of Animal and Environmental Biology [parasitology unit), University of Port Harcourt, from March - July 2022. Methodology: The 216 samples were examined for gastrointestinal parasites using the Concentration method, while 120 of the samples selected based on type and location were examined for bacteria and fungi using standard microbial techniques. Results: out of the 216 samples examined, 105(48.61%) local made drinks were contaminated with parasites as follows; Gbagagba (washing & setting) 48(81.3%), Agbo jedi-jedi 24(44.4%), Agbo Iba 22(40.7%) and Fura da Nono 11(20.4%) with the following species of parasites; Hookworm 48(22.2%), Ascaris lumbricoides 34(15.7%), and Trichuris trichiura 23(10.6%) p=.05. Of the120 local drinks subjected to bacterial evaluation, 92(76.67%) were positive for bacteria as follows; Fura da Nono 26(86.7%), Agbo jedi-jedi 24(80%), Gbagagba 22(73.3%), and Agbo jedi jedi 20(66.7%), with the following species of bacteria; Staphylococcus aureus 49(40.83%), Escherichia coli 16(13.3%) and Klebsiella spp 27(22.5%) p=.05. while 73(60.8%) was positive for fungi as follows; Fura da Nono 22(73.3%), Agbo Jedi-Jedi 21(70%), Gbagagba 12(56.7%) and Ago-Iba 13(43.2%). Candida species were the only fungi observed in the drinks. This study has shown various microorganisms present in locally made drinks which could have resulted from contaminated soils or poor hygiene during preparation processes. Conclusion: Street vendors who produce these drinks should be regularly trained on safe handling of their products and send them to approved laboratories for quality assessment before marketing.

Gastrointestinal parasites bacterial evaluation food safety guidelines ready-to-eat foods

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