microbiological qualities of zobo drink

the zobo intoxication is made from the petals of the Rosselle whole kit and boodle( Hibiscus sabdariffa). it is red in colour and it is generous in vthitamins and minerals. it is prepargond by startle time boiling the leaves of the rosselle ( that is the dried-out leaves ). it is usually sweetened with ananas orange and sugar and spiced up with ginger. it is then allowed to cool and is outmatch served chilled. the shelf life of the drink is normally 24 to 48 hours after which it begins to deteriorate. it is best hold by refridgeration. the microorganisms responsible for the suck of the drink include staphylococcus aureus, escherischia coli, candida species, asoergillus, to mention but a few. factor affecting the spoilage of this relish drink ar nutrient content,ph, redox potential, urine activity, temperature, oxygen and carbondioxide. zobo drink has so many important uses. first and foremost, the leaves in combinatiopn with ginger are used to supress high person al credit line pressure especially in adults. the calyxes are used as vegetable in various local dishes. the roselle plant is state to be antiseptic, aphrodisiac, astringent,diuretic, and purgative among many users. it can besides be used in making jams, jellies, ice lap and withal as flavour in many drinks.

the sources of microorganisms ready in this drink is usually during the processing, packaging and storage of this drink. though the taint of food drinks cannot be completely eliminated during processing to a depress place normal hygienic condition considering the ubiquitous reputation of microorganisms, th e aim of contamination can be reduced if b! ear upon below standard hygienic conditions and stored at low temperatures to frustrate the extension of pathogenic microorganisms that can cause infection in the consumers. references Adenipekun, i. (1998). declination and colours of the roselle juice. M.Sc. thesis, University of ibadan. Davey, G. (1986). Food poisoining in southeastern Whales, diary of food techno. 37:453-455. Hobby, C. (1975). Food...If you want to get a all-embracing essay, order it on our website: BestEssayCheap.com

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