INVESTIGATION OF SORGHUM BASED ALCOHOLIC BEVERAGE (BURUKUTU) SOLD AND CONSUMER WITHIN GBOKO METROPLIS FOR THE PRESENCE OF COLI FORM

ABSTRACT The research aimed at investigating sorghum based alcoholic beverage (burukutu), an indigenous fermented alcoholic beverage produced from sorghum (sorghum biocolor) sold and consumed within Gboko metropolis for the presence of coliform bacteria. A total number of twenty (20) samples were randomly purchased from various local vendors in Gboko town and analysed using standard streak plate techniques to determine the cultural and morphological feature and biochemical testing of the isolates. Results revealed high contamination of the samples. The bacteria isolate identified include Escherichia coli staphylococcul aureas enterobacter spp Bacillus spp and streptococcus spp. Notably, E. coli was present indicating feacal contamination potentially originating from poor quality water and unhygienic, non- standardization production practice. Although the acidic PH (3.0-3.9) of the beverage was found to inhibit some pathogen, the presence of the indicatorsl of poor hygiene poses public health risks to consumers. The study concludes that stricter hygienic measures, improved water source, and better handling practices are necessary to ensure the safety of locally produced Burukutu.