Abstract The increased consumption of soymilk due to its low cost has led to its small-scale production under household conditions with little or no regards to quality control measures. Soymilk, though a nutritive beverage serves as a good substrate for the proliferation of microorganisms; therefore, the consumption of locally-produced soymilk, packaged in unsterile plastic containers is considered a public health risk. Samples of unbranded soymilk sold in five major markets in Awka, Nigeria was subjected to bacteriological analysis using standard methods. The heterotrophic bacterial counts ranged from 4.7 to 8.0X105cfu/ml, total coliforms, 2.4 – 4.5 x 105cfu/ml and faecal coliforms, 1.0 – 1.6 x 105 cfu/ml. The bacteria were characterized and identified as Citrobacter spp (28.2%), Enterobacter spp (12.3%), Escherichia spp (5.0%), Klebsiella spp (15.7%), Micrococcus spp (6.8%), Staphylococcus spp (23.8%), Streptococcus spp (6.2%) and Vibrio spp (2.0%). However, all the bacteria were sensitive to augmentin. The detection of these bacteria in high numbers especially the coliforms reflects poor hygienic standards of production and handling. Good manufacturing practices must therefore be observed by the producers of the beverage. In addition, frequent bacteriological analysis of the product must be conducted to ensure that the end users are served with product of good quality.
Keywords Unbranded Soymilk, Bacteria, Public Health, Good Quality, Beverage, Coliforms, Antibiotics.