Microbial Assessment Of Some Retailed Cough Syrups In Minna, Niger State

Oyeleke, S. B.; Faruk, AK; Oyewole, Oluwafemi Adebayo; Ejemai, O

doi:10.4314/ijs.v7i1.32156

Cited by 24 publications

(35 citation statements)

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“…have the same percentage of occurrence of 7.45% across the four locations. This agreed with the result reported by Oyeleke [21] in the microbial assessment of some commercially prepared yoghurt retailed in Minna, Niger State. Table 1 shows the frequency of the isolates obtained from the raw meats across the four locations.…”

Section: Resultssupporting

confidence: 92%

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Antibiotic Susceptibility Pattern and Plasmid Profiling of Some Isolates Obtained from Raw Meats Sold in Ibadan Metropolis

Afolabi

Arowosebe

Adeyemo

2017

J Microbiol Biotech Res

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Section: Resultssupporting

confidence: 92%

“…This agree with the study of top animal feeds done by Okonko et al [23], where the microbial load was more than 10 8 CFU/g. Similar total bacterial count ranging from 1.0 x 10 7 to 9.4 x 10 7 (CFU/g) was also reported in a study on commercially produced yoghurt by Oyeleke [21]. Shigella dysenteriae…”

Section: Resultssupporting

confidence: 82%

Antibiotic Susceptibility Pattern and Plasmid Profiling of Some Isolates Obtained from Raw Meats Sold in Ibadan Metropolis

Afolabi

Arowosebe

Adeyemo

2017

J Microbiol Biotech Res

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“…High counts of yeast and mould have also been reported in yoghurts (Okpalugo et al, 2008;Ifeanyi et al, 2013;De et al, 2014;Digbabul et al, 2014). The presence of yeast and mould is attributed to poor handling and production (Kawo et al, 2006;Oyeleke, 2009;Amakoromo et al, 2012;Ifeanyi et al, 2013). Total coliform count ranged from 0.0 to 1.0 x 10 5 ±0.50 cfu/mL ( Table 2).…”

Section: Resultsmentioning

confidence: 99%

“…Moulds and yeast are the primary contaminants in yoghurt. Fungi growing in yoghurt utilize some of the acid, which will invariably reduce the acidity and hence favour the growth of putrefactive bacteria (Oyeleke, 2009) or other pathogenic organisms such as Staphylococcus aureus (Ifeanyi et al, 2013;De et al, 2014;Makut et al, 2014). Evaluation of the bacterial quality of yoghurt is necessary due to the high risk associated with consuming sub-standard or unhygienic yoghurt containing pathogenic organisms.…”

Section: Introductionmentioning

confidence: 99%

Microbiological load of yoghurt sold in Omoku schools, Rivers State, Nigeria

Dirisu¹,

Lily²,

Igwe³

2015

Afr. J. Microbiol. Res.

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Sachets of various brands of yoghurt were randomly purchased from different retail outlets within Omoku schools and its pH and microbiological quality were determined using standard method. Total bacterial count (TBC) and Coliform count were done using standard plate count method after making serial dilutions of yoghurt samples. Nutrient agar (NA) was used for enumeration of TBC. NA plates were incubated at 37C for 48 h. Coliform count was carried out using MacConkey agar (MCA) incubated at 37C for 48 h. Total fungi were determined by using potato dextrose agar (PDA) and the plates were incubated at room temperature for 5-7 days. The pH of yoghurt samples ranged from 2.38±0.81 to 3.2±0.08, TBC ranged from 3.1 x 10 5 to 5.1x 10 5 cfu/mL. Total fungi count ranged from 3.2 x 10 3 to 4.9 x 10 3 cfu/mL. Total coliform count ranged from 0 to 1.0 cfu/mL. There was no significant difference in TBC and total coliform counts (p>0.05), but there was significant differences in total fungi counts (p<0.05). Results indicate that yoghurt sold in Omoku schools is of poor microbiological quality and thus their production and sale should be closely monitored in order to protect students and pupils and the general public from food-borne infection.

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“…Contamination due to yeast is still one of the major limiting factors for shelf life and commercial value of yoghurt. Moulds and yeasts growing in yoghurt and sour milk utilize some of the acid and produce a corresponding decrease of the acidity, which may favorable for the growth of putrefactive bacteria (Oyeleke, 2009).…”

Section: Resultsmentioning

confidence: 99%

Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso

Tankoano¹,

Kaboré²,

Savadogo³

et al. 2016

Afr. J. Microbiol. Res.

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The present study was undertaken to investigate the microbiological quality of milk and artisanal dairy products sold in Ouagadougou markets. Forty-five (45) samples of milk and dairy products including raw milk, sour milk and yoghurt were collected and analyzed for aerobic mesophilic bacteria (AMB), total coliforms (TC), thermotolerant coliforms (TTC), Staphylococcus aureus (S. aureus), lactic acid bacteria (LAB) and yeasts and moulds (YM). The coliforms bacteria were then purified and identified by using API 20E system. The mean values of TC, TTC, S. aureus LAB and YM in the raw milk were 8.95, 6.43, 6.21, 4.83, 8.01 and 4.78 log cfu mL -1 respectively, In sour milk they were 10.44, 5.62, 4.12, 6.98, 7.38 and 3.75 log cfu mL -1 respectively, while in yoghurt samples the mean values of TC, TTC, S. aureus LAB and YM were 9.98, 5.77, 5.50, 6.12, 9.78 and 4.86 log cfu mL -1 respectively. The dominant coliforms isolated from raw milk, sour milk and yoghurt samples were found to be Escherichia coli, Klebsiella pneumonia and Enterobacter cloacae. Citrobacter spp was not found in any of the analyzed samples. The wide range of the samples analyzed did not comply with the standards quality. Thus it is necessary to set up an awareness program including capacity building of all the actors working in the sector of milk and dairy products.

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Microbial Assessment Of Some Retailed Cough Syrups In Minna, Niger State

Cited by 24 publications

References 0 publications

Antibiotic Susceptibility Pattern and Plasmid Profiling of Some Isolates Obtained from Raw Meats Sold in Ibadan Metropolis

Antibiotic Susceptibility Pattern and Plasmid Profiling of Some Isolates Obtained from Raw Meats Sold in Ibadan Metropolis

Microbiological load of yoghurt sold in Omoku schools, Rivers State, Nigeria

Evaluation of microbiological quality of raw milk, sour milk and artisanal yoghurt from Ouagadougou, Burkina Faso

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