Bacteriological Assessment of Locally Prepared Beverage Drinks Sold in Aliero and Jega, Kebbi State, Nigeria

Beverage drinks produced and sold by street vendors and small-scale producers are an essential source of nutrition and livelihood for millions in developing countries. However, their preparation and sale often occur under unhygienic conditions and without adequate regulatory oversight, increasing the risk of foodborne pathogen transmission. This study aimed to evaluate the bacteriological quality of three commonly consumed, locally prepared beverages—kunu, zobo, and soymilk, sold in Aliero and Jega towns in Kebbi State, Nigeria. A total of 30 samples (15 from each town; 5 per beverage type) were collected and analyzed for total viable count (TVC), total coliform count (TCC), pH levels, and the presence of bacterial pathogens using standard microbiological methods. All beverage types exhibited high microbial loads, with mean TVC ranging from 2.9 × 10⁵ to 6.5 × 10⁶ CFU/mL and mean TCC ranging from 1.3 × 10⁴ to 2.6 × 10⁵ CFU/mL, both exceeding WHO/FAO permissible limits for ready-to-drink beverages. Among the beverages, soymilk recorded the highest microbial loads, whereas zobo, with a more acidic pH (4.1–4.2), showed relatively lower counts. The identified bacterial species included Escherichia coli (31.1%), Staphylococcus aureus (26.7%), Salmonella spp. (17.8%), Shigella spp. (13.3%), and Pseudomonas aeruginosa (11.1%). These findings indicate significant microbial contamination, likely stemming from inadequate hygiene during processing, handling, and storage. The study underscores the critical need for enhanced sanitary practices, targeted public health education, regulatory enforcement, and routine microbial monitoring of street-vended beverages. Ensuring the microbiological safety of traditional drinks is imperative for safeguarding public health in low-resource settings.