Bacteriological Quality of Locally Fermented Milk (Nono) and Commercial Yoghurts Marketted in Ilorin

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dc.contributor.authorShittu, Abiodun O
dc.contributor.authorDavid, Susan M
dc.contributor.authorAliyu, Abdulmalik
dc.contributor.authorBello, Ronke H
dc.contributor.authorOlajide, R.O
dc.date.accessioned2020-06-22T09:32:40Z
dc.date.available2020-06-22T09:32:40Z
dc.date.issued2016
dc.description.abstractEleven samples comprising of six branded yoghurts and five unbranded „nono‟ purchased from seven different locations randomly selected in Ilorin city were evaluated for their bacteriological quality. The physicochemical properties were determined using standard methods. Results for the total bacterial count for yoghurt ranged from 3.08 × 102 cfu/mL to 9.67×102cfu/mL while that of „nono‟ ranged from 1.056×103cfu/mL to 3.152×103cfu/mL. Eleven bacteria species were identified in this study. A total of forty-five isolates were obtained with Staphylococcus aureus (17.8%) and Pasturella multocida (17.8%) having the highest frequency. Others were Aeromonas hydrophilia (15.6%) Klebsiella oxytoca, Burkholderia pseudomallei, Actinobacillus spp (8.9%), Xanthomonas maltophilia (6.7%) Klebsiella pneumoniae, Escherichia coli and Salmonella (4.4%) and Pseudomonas aeruginosa (2.2%). Marketed yoghurts and locally produced „Nono‟ in Ilorin were found to be contaminated with mostly Gram negative bacteria belonging majorly to the Enterobacteriaceae family and a Gram positive organism (Staphylococcus aureus). The yoghurt and „nono‟ samples were found to be of unacceptable microbiological quality. The presence of these pathogenic organisms in these commonly consumed dairy products could constitute public health hazards and possibly food poisoining especially if they are stored under inappropriate conditions for longer periods of time.en_US
dc.description.sponsorshipSelfen_US
dc.identifier.citationShittu et al., 2016en_US
dc.identifier.issn2579-0455
dc.identifier.urihttp://hdl.handle.net/123456789/4215
dc.publisherJournal of Pharmaceutical Research, Development and Practiceen_US
dc.subjectbacteriological evaluationen_US
dc.subjectnonoen_US
dc.subjecttotal bacterial counten_US
dc.subjectyoghurten_US
dc.titleBacteriological Quality of Locally Fermented Milk (Nono) and Commercial Yoghurts Marketted in Ilorinen_US
dc.typeArticleen_US

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