Microbiological Quality of a Locally Brewed Alcoholic Beverage (PITO) Sold in Prampram within the Greater Accra Region, Ghana
Andrew A. Minamor
Department of Science Laboratory Technology, Accra Technical University, Accra, Ghana.
Alberta L. Mensah
Department of Science Laboratory Technology, Accra Technical University, Accra, Ghana.
Emmanuel Nii Laryea
Department of Science Laboratory Technology, Accra Technical University, Accra, Ghana.
Emmanuel Afutu
Department of Science Laboratory Technology, Accra Technical University, Accra, Ghana.
Patience B. - Tetteh Quarcoo *
Department of Medical Microbiology, School of Biomedical and Allied Health Sciences, University of Ghana, Accra, Ghana.
*Author to whom correspondence should be addressed.
Abstract
Aims: This study evaluated the microbiological quality of a locally brewed alcoholic beverage (pito). Therefore, bacteria and fungi present in the pito samples were examined.
Study Design: This was a cross sectional study.
Place and Duration of Study: Department of Science Laboratory Technology, Accra Technical University, spanning from March to mid-April 2016.
Methodology: Samples of the drink were collected every week for six weeks, from three different popular brewing sites at Lower Prampram in the Ningo-Prampram District of Accra, Ghana. The samples were processed and examined for bacteria and fungi using the Standard Plate Count (SPC) technique.
Results: A total of six different bacteria and a fungus were isolated. The bacteria were Escherichia coli, Klebsiella pneumoniae, Shigella spp, Enterobacter aerogenes, Staphylococcus aureus and Pseudomonas aeroginosa, whiles the fungus was Saccharomyces cerevisiae. Total viable counts as well as individual isolates counts in all the pito samples were found to be less than 104 CFU/ml.
Conclusion: It is noteworthy that, Saccharomyces cerevisiae, the only fungus isolated is known to be associated with fermentation and the microbes isolated from the pito samples were found to be within the permissible limits. However, these potentially pathogenic microbes, if found in unacceptable limits, from the fermenting samples could merit public health attention. Therefore, periodic screening of pito and their brewers, coupled with education on the maintenance of recommended guidelines concerning food and drink production is encouraged.
Keywords: Pito, beverage, bacteria, coliform, lower prampram, Ghana