Microbial Quality Assessment of Locally Produced Millet Drink “ Lamugin ” and Hibiscus sabdariffa Calyxes Extract Beverage “ Sobolo ” in Accra, Ghana

Abstract

Local Ghanaian beverages such as Sobolo and Lamugin , play a significant cultural, economic, and medicinal role in the daily lives of the population. These traditional drinks are produced using locally sourced ingredients, making them both affordable and accessible. The COVID-19 pandemic further heightened the economic importance of these beverages, as demand surged due to their perceived immune-boosting properties. However, the production of these beverages often occurs in non-sterile environments with minimal regulatory oversight, leading to concerns about microbial contamination. This study aimed to evaluate the microbial quality of Sobolo and Lamugin sold at selected street markets in the Greater Accra region of Ghana. Samples were collected from various vendors and analyzed for bacterial and fungal pathogens using standard microbiological techniques. The results revealed significant microbial contamination in many samples, with bacteria such as Escherichia coli , Staphylococcus aureus , and Klebsiella pneumoniae detected at levels exceeding safe limits. These findings raise serious public health concerns, as the consumption of contaminated beverages could lead to gastrointestinal infections and other health issues. This highlights the urgent need for stricter regulations and improved hygiene practices in the production of local beverages to ensure their safety for consumers. Implementing better regulatory frameworks, regular inspections, and public awareness campaigns could help mitigate the risks associated with these popular drinks, ensuring they remain a safe and cherished part of Ghana’s cultural heritage.