Comparative Evaluation of Enterotoxigenic Bacteria in Kunu and Zobo Drinks in Bayelsa

Background: Kunu and zobo are non-alcoholic drinks made from grains and calyx of hibiscus. This study aimed to isolate, identify potentially pathogenic bacteria strains and determine the enterotoxin production abilities of some bacteria strains. Methods: A cross-sectional sampling of 150 bottles each of kunu and zobo respectively. The beverages were serially diluted, cultured on appropriate media and incubated at 37°C for 18-24 hrs and examined for growth. Isolates were identified and enterotoxin production was determined. Results: The percentage occurrences rods isolated from kunu were E. coli 150 (27.8%) and Bacillus sp. were 150 (27.8%), while isolates from zobo were Salmonella sp. 90 (18.6%). and Bacillus sp. were 150(31.3%). The percentage of cocci isolated from kunu were S. aureus 150(27.8%) and S. aureus from zobo were 120(25.0%); coagulase-negative Staphylococci sp. were 120(25.0%) from zobo respectively. Streptococci sp isolated from kunu were 90(16.7%). The percentage of enterotoxins producing E. coli isolated from kunu was 19(12.7%), while the percentage of enterotoxins producing S. aureus from kunu was 25(16.7%) and 18(15.0%) from zobo respectively. The counts of bacteria in refrigerated kunu was 7.5 x 105 to 8.7 x 105 CFU/ ml and 7.5 x 105 to 1.3 x 106 CFU/ml at ambient temperature while in zobo refrigerated the count was 1.1 x 103 to 1.6 x 103 CFU/ml and 1.1 x 103 to 2.5 x 103 CFU/ml at ambient temperature. Conclusion: The study identified some enterotoxin-producing E. coli and S. aureus from the beverages.