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ABSTRACT
Zobo drink is a non-alcoholic Nigerian indigenous beverage made from dried calyces of the flower of Hibiscus sabdariffa, a tropical herbaceous medicinal plant, through boiling and filtration. The drink can sometimes be prepared under poor sanitary conditions which may aid microbial contamination. The purpose of this research was to investigate the bacteriological safety of zobo drinks sold in some markets in Benin City, Edo State, Egor Local Government Area, Nigeria, and its overall impact on public health. Four Zobo samples representing various sources and manufacturing techniques were bought from four different sellers in two local markets in the Egor Local Government Area of Benin City.
