Bacteriological Quality of Locally Fermented Milk (Nono) and Commercial Yoghurts marketed in Ilorin.
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Date
2016-12
Authors
Shittu, A.O
David, M.S
Aliyu, M.S
Bello, R.H
Olajide, R.O
Journal Title
Journal ISSN
Volume Title
Publisher
Journal of Pharmaceutical Research, Development & Practice
Abstract
Eleven 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 9.67×102
cfu/mL while
that of „nono‟ ranged from 1.056×103
cfu/mL to 3.152×103
cfu/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.
Description
Keywords
Bacteriological evaluation, Nono, Total bacterial count, Yoghurt
Citation
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