Effect of Spices, pH and Temperature on the Survival and Multiplication of Staphylococcus aureus in Zobo Drink

Okeke, C. E, Iheukwumere, I. H., Ejike, C.E.


This study was carried out to investigate the effects of spices, pH and temperature on the survival and growth of Staphylococcus aureus isolated from stream water samples in zobo drink. A total of 12 water samples were drawn from 3 different streams used in Ihiala Local Government Area, Anambra State, and screened for the presence of Staphylococcus aureus using pour plate method. The isolate obtained was characterized and identified using their morphological and biochemical characteristics. The effect of spices, pH and temperature on the isolate was determined by subjecting the isolate to 0.25%, 1.25% and 2.5% of spices (Zigiber officinale and Myristica fragrans), different pH ranges (3-10) and different temperatures (40C, 250C and 370C). Eleven water samples out of twelve samples drawn from the streams showed the presence of Staphylococcus aureus. The spices showed pronounced activity against the organism in both sterilized and non sterilized samples of which the activity increased significantly (P<0.05) as the concentration increased. The activity of Zigiber officinale was significantly (P<0.05) higher than that of Myristica fragrans. The maximum growth of the isolate was significantly (P<0.05) observed at pH 6 and 370C. Little or no growth was observed at 40C. This study has shown that the growth of Staphylococcus aureus in zobo drink could be controlled using Zigiber officinale and Myristica fragrans extracts at pH values other than 6, and should best be sold and consumed at refrigeration temperature (40C).

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ISSN (Paper)2224-7181 ISSN (Online)2225-062X

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