Microbial Quality of Locally Prepared Hibiscus Tea in Accra Metropolis, Ghana

Abstract

Background Hibiscus tea is a tisane from the magenta coloured leaves of Roselle. It is widely known for its nutritional and therapeutic benefits. Food borne diseases are transmissible through consumption of contaminated food, drink and water. Locally prepared drinks may be potential sources of pathogenic bacteria, fungi and their toxins. The microbial safety of locally prepared Hibiscus tea Accra awaits investigation and documentation. This study was conducted to assess the microbial quality of locally prepared Hibiscus tea sold at the bus stations in Accra Metropolis, Ghana. Method A total of 40 Samples of Hibiscus tea sold in either previously used or unused containers were collected, further processed and cultured on Plate Count Agar for Total Viable Count; then on Sabouraud Dextrose Agar for filamentous fungi; and on McConkey and Blood Agars for bacteria identification after 24-48 hours of incubation. Results The microbial quality of Hibiscus tea packaged and sold in Used and Unused bottles was assessed in the Accra metropolis. The results did not find statistically significant evidence of health hazard from the Hibiscus tea samples analysed and therefore presents as acceptable for consumption. Conclusion Findings show locally prepared Hibiscus tea as a potential source of microbial transmission due to the presence of various microbial contaminants found. Regular monitoring of the microbial quality and possible regulation by the appropriate authorities to safeguard public health is important.