International Journal of Scientific and Research Publications, Volume 6, Issue 3, March 2016 428 ISSN 2250-3153 www.ijsrp.org Comparative Studies on the Prevalence of Salmonella Species in Two Homemade Fermented Beverages (Zobo and Kunun-Zaki) Sold At Samaru, Zaria, Kaduna, Nigeria Umar, M. 1, 3 , Mohammed, I. B. 2 , Abdulkarim, I. M. 1 , Yusuf, G. 1 , Yaya, A.A. 1 and Leo, G. 1 1 Department of Science Laboratory Technology, Nigerian Institute of Leather and Science Technology, Zaria, Kaduna state, Nigeria. 2 Department of Industrial Chemical Processing Technology, Nigerian Institute of Leather and Science Technology, Zaria, Kaduna state, Nigeria. 3 Department of Microbiology, Ahmadu Bello University, Zaria, Kaduna state, Nigeria. Abstract- A survey of the comparative studies on the prevalence of Salmonella species in two home-made beverages sold at Samaru, Zaria was carried out. Ten (10) samples of freshly formulated Kunun-Zaki and Zobo were obtained from five (5) different sales locations in Samaru, Zaria, and analyzed using the standard plate counts, to determine their respective bacteriological quality. The samples were subjected to physicochemical analysis where parameters such as pH, temperature, turbidity and lactic acid contents were analyzed using standard methods. The results obtained show that the total bacterial counts of Kunun-Zaki and Zobo in the five (5) different locations range from 9.37 X 103 to 2.66 X 105 cfu/ml. Zobo was found to record more microbial counts beyond the safe limit given by National Administration for food Drugs and Control (NAFDAC) than Kunun-Zaki. The common isolated bacteria were Salmonella species and other members of the family Enterobacteriaceae respectively. The temperature, lactic acid content and pH of the beverages were found to influence the microbial counts. The isolates were found to be sensitive to Chloramphenicol (80%), Streptomycin (60%), Septrin (60%), and Amoxicillin (60%) but resistant to Penicillin (50%) and Erythromycin (60%). The high bacterial loads in most of the samples can be attributed to the poor hygienic practices of the handlers and possible contamination from the utensils and water that were used for processing of the beverages. The presence of Salmonella species could be a matter of serious concern as these bacterial species involve in a serious health implications causing food-borne diseases. Index Terms- Beverages, Characterization, Isolation, Physicochemical, Susceptibility I. INTRODUCTION n every society, drinks of indigenous origins are produced in different ways and served sometimes at occasions (Akema et al., 2006). Some of these drinks are prepared by fermentation, which is a widely practiced ancient technology and these fermented foods are essential part of diet in all regions of the world (Abegaz, 2002). Non-alcoholic beverages such as Zoborodo (Zobo) drink and Kunun-Zaki drink of recent are among the popular traditional food drinks which are very important in the dietary pattern of people in the Northern part of Nigeria (Terna et al., 2002a). The non-alcoholic nature of Zobo drink and Kunun-Zaki drink makes them to be readily consumed by Christians and Muslims alike as a substitute for alcoholic ones (Abegaz, 2002). Kunun-Zaki is a non-alcoholic beverage produced by fermentation of several cereals such as millet, sorghum, maize and rice (Ahmed et al., 2003). Kunun zaki (in Hausa) is a traditional fermented non-alcoholic beverage consumed by a large population of the people in Northern Nigeria (Adesuyitan and Adelekun, 2008). Preparation protocol varies among people and can generally be produced from either the following substrates; millet (Pennisetum typhoideum), maize (Zea mays) sorghum (Sorghum typhoideum or Sorghum bicolar). Spices such as ginger, black pepper, red pepper, cloves and sugar are commonly added as flavor to enhance acceptability and as a taste improver (Ahmed et al., 2003), and the beverage is maintained at the pH of 4.5-5.0. This slightly acidic pH is effective in keeping the microbial population low (Adeyemi and Umar, 1994). Zobo is an indigenous drink obtained from the infusion of dry calyces of Roselle plant (Hibiscus sabdariffa). The drink enjoys patronage mostly in the Northern Part of Nigeria, where it has become a household name since it is affordable among the low income earners. Other people use it during social occasions such as birthdays, marriage, thanksgiving, weddings and naming ceremonies as a refreshing drink. It is also prepared in small quantity for family use as a beverage to quench thirst and as a source of energy, or in large quantities by many people and sold in market places, home and campuses as a local soft drink. Zobo is thus a drink available in many local stores where it is marketed in various forms and patronized by a variety of people. Since its preparation does not require special procedures, it is produced in many neighborhoods, often where strict sanitary conditions are not observed. The water used is often obtained from the local water sources often boreholes and in some cases well water is used for preparation. It is these conditions that result in the microbial contamination of the product, coupled with contamination that may result from handling (Nduka and Yakubu, 1990). Some of its nutritive elements are various amino acids, proteins, carbohydrate, vitamins, and fats among others (Lydia et al., 1988; Ahmed et al., 2003 and Abegaz, 2002). I