Version 1
: Received: 30 December 2016 / Approved: 2 January 2017 / Online: 2 January 2017 (10:55:07 CET)
How to cite:
Minamor, A.A.; Larteley, A.M.; Laryea, E.N.; Afutu, E.; Tetteh-Quarcoo, P.B. Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana. Preprints2017, 2017010003. https://doi.org/10.20944/preprints201701.0003.v1
Minamor, A.A.; Larteley, A.M.; Laryea, E.N.; Afutu, E.; Tetteh-Quarcoo, P.B. Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana. Preprints 2017, 2017010003. https://doi.org/10.20944/preprints201701.0003.v1
Minamor, A.A.; Larteley, A.M.; Laryea, E.N.; Afutu, E.; Tetteh-Quarcoo, P.B. Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana. Preprints2017, 2017010003. https://doi.org/10.20944/preprints201701.0003.v1
APA Style
Minamor, A.A., Larteley, A.M., Laryea, E.N., Afutu, E., & Tetteh-Quarcoo, P.B. (2017). Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana. Preprints. https://doi.org/10.20944/preprints201701.0003.v1
Chicago/Turabian Style
Minamor, A.A., Emmanuel Afutu and Patience B Tetteh-Quarcoo. 2017 "Microbiological Quality of a Locally Brewed Alcoholic Beverage (Pito) Sold in a Community within the Greater Accra Region, Ghana" Preprints. https://doi.org/10.20944/preprints201701.0003.v1
Abstract
Pito is a traditionally brewed alcoholic beverage in some African countries. It is gaining much prominence and the patronage among the youth. Therefore, 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. A total of six different bacteria and a fungus were isolated. The bacteria were Escherichia coli, Klesiella 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. 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.
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
