Microbiological Assessment of Some Locally Retailed Cheeses within Ilorin Metropolis, Nigeria.

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dc.contributor.authorSule, Ismail O.
dc.contributor.authorAgbabiaka, Toyin Olayemi
dc.contributor.authorOyeyiola, G.P.
dc.contributor.authorSaliu, Bolanle Kudirat
dc.contributor.authorAkinyemi T.D.
dc.date.accessioned2024-05-03T14:57:46Z
dc.date.available2024-05-03T14:57:46Z
dc.date.issued2015
dc.description.abstractMicrobiological quality of locally made cheeses (‘’wara’’) from ten different locations within Ilorin metropolis was assessed. The pH of the cheeses ranged from 6.3 – 6.8, while the titratable acidity of its whey ranged from 3.1 – 3.4 ml of 0.1N sodium hydroxide per 25ml of the whey. Similarly, the bacterial counts of the cheeses ranged from 4.6 x 106 to 4.0 x 108cfu/g while the fungal loads ranged from 2.0 x 102 to 2.5 x 103 cfu/g. Nine bacterial species were isolated from the cheese: Lactobacillus casei, Streptococcus sp., Bacillus cereus, Micrococcus sp., Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli, Enterobacter aerogenes and Aerococcus sp. In addition, four fungal species were isolated. These were Aspergillus fumigatus, Saccharomyces cerevisiae, Mucor racemosus and Candida sp. These microorganisms could be from the food handlers, production utensils, and the environment. The pathogenic microorganisms among them such as S. aureus, P. aeruginosa, and E. coli are of public health significance. Improvement in the sanitary practices during the preparation and retail of cheese is recommended.
dc.description.sponsorshipSelf with coathors
dc.identifier.citationSule, I.O., Agbabiaka, T.O., Oyeyiola, G.P., Saliu, B.K. Akinyemi T.D. (2015) Microbiological Assessment of Some Locally Retailed Cheeses within Ilorin Metropolis, Nigeria. Nigerian Journal of Microbiology 27(1): 2680 – 2687. http://www.nsmjournal..com/NSMjournal/journals
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/123456789/13601
dc.language.isoen
dc.publisherNigerian Society for Microbiology
dc.relation.ispartofseries27; 1
dc.subjectCheese
dc.subjectQuality
dc.subjectBacteria
dc.subjectFungi
dc.subjectContaminants
dc.titleMicrobiological Assessment of Some Locally Retailed Cheeses within Ilorin Metropolis, Nigeria.
dc.title.alternativeNigerian Journal of Microbiology
dc.typeArticle

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