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

Dirisu, Chimezie Gabriel; Lily, G; Igwe, Ebere

doi:10.5897/ajmr2015.7556

Cited by 4 publications

(2 citation statements)

References 12 publications

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“…However, the value of YMC observed in the current fnding was above the acceptable limit (<4 log 10 CFU/mL) established for milk [34]. Yeast and molds are not only contaminants of foods of dairy products but also can produce mycotoxins that are not destroyed by heat [35]. In addition, yeast and molds cause objectionable changes in the product; therefore, care should be taken for milk contamination with dust, air, and soil starting from production and reach to consumers [36].…”

Section: Discussionmentioning

confidence: 74%

Determination of Microbial Hygiene Indicators of Raw Cow Milk in Assosa District, Ethiopia

Fereja,

Aboretugn,

Bulti

2023

Journal of Food Quality

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The study was conducted to evaluate raw cow milk microbial quality in the Assosa district from January to March 2021. Sixty farmers were chosen from 200 surveyed households for milk samples to determine microbial analysis using standard procedures. From each farmer, 450 mL of the fresh morning raw cow milk sample was collected aseptically using a sterile sampling bottle. The milk samples were analyzed in duplicates immediately after 12 hrs upon laboratory arrival. Milk microbial analysis, sampling, transportation, and handling followed standard procedures. The average aerobic mesophilic bacterial count, E. coli, Staphylococcus aureus, yeast and mold count, and coliform count were 9.0, 5.3, 7.8, 9.2, and 6.8 log10 CFU/mL, respectively. However, significant differences between urban and rural locations were observed except for the last parameter. The counts of all microbial parameters, including the pathogen Staphylococcus aureus found in this study, were higher than the acceptable limit set by the Ethiopian standard authority. This indicates that smallholder milk was highly contaminated and may have originated from a single source. Consequently, the hygienic quality of milk is not safe for consumption; instead, it can cause different types of foodborne pathogens. Therefore, identification of the contamination sources of milk and urgent remedial actions will be taken to protect consumers’ health.

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Section: Discussionmentioning

confidence: 74%

Determination of Microbial Hygiene Indicators of Raw Cow Milk in Assosa District, Ethiopia

Fereja,

Aboretugn,

Bulti

2023

Journal of Food Quality

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“…Although it is a traditional beverage in the Balkans and Middle East" [1], "yoghurt is consumed by all people of all nations. Yoghurt is produced by the symbiotic actions of two lactic acid bacteria, namely Streptococcus thermophilus and Lactobacillus bulgaricus which ferment lactose to lactic acid giving it its soured taste" [2]. "Yoghurt can serve as food and plays an important role in human nutrition, health maintenance, and therapeutic and dietetic functions" [3].…”

Section: Introductionmentioning

confidence: 99%

Antibiogram and Resistant Gene (Gentamicin and Estended Beta-lactam) Profile of Escherichia coli Isolated from Yoghurt

K.,

Owhonka,

Chibuike

et al. 2023

AJBGMB

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The antibiotic susceptibility profile of Escherichia coli isolated from yoghurt samples within the Port Harcourt metropolis was investigated. Yoghurt samples (sachets and bottled yoghurts) were randomly bought from vendors within Port Harcourt and were transferred in an ice-pack container to the microbiology laboratory, at Rivers State University where they were analyzed. Enumeration and isolation of faecal coliform were done using Eosin Methylene Blue Agar (EMB). Aliquot from 10-1 dilution of the sample was aseptically transferred into dried EMB agar plates in duplicates, spread evenly using a sterile bent glass rod and incubated at 45℃ for 24-48 hours. After incubation, plates were observed for growth and counts were recorded for the determination of colony forming unit while colonies on the plates were sub-cultured on freshly prepared nutrient agar plates. Morphological, gram reaction and biochemical tests were used for identification. The Kirby Bauer disk diffusion test on Mueller-Hinton agar using commercially prepared antibiotics was used in determining the antibiotic susceptibility profile of the isolates. Results showed that the mean range of the faecal coliform load of the yoghurts was 0.0-6.0×102 CFU/mL. More so, out of the samples analyzed, only two samples were positive for E. coli. Results of the antibiotics susceptibility showed that all five E. coli isolates were resistant to more than two antibiotics and exhibited multi-drug resistance. Some of the isolates possessed Inc-P and TEM-resistant genes. Although they were completely susceptible to Nalidixic acid, Levofloxacin, Ceftriaxone and Ofloxacin antibiotics. More so, 40% resistant isolates had a MAR index of 0.2, while the other 40 and 20% resistant isolates had a MAR index of 0.5 and 0.3, respectively. Contamination of the samples could be through manufacturing or packaging and distribution processes. Thus, good manufacturing practice is highly recommended.

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Microbial safety and probiotic potential of packaged yogurt products in Pakistan

Aziz

Zaidi

Bakht

et al. 2019

Journal of Food Safety

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Yogurt is a health food with notable market production and demand. Because of this, we conducted a study on prominent commercial brands of yogurts in Pakistan for microbial content and the probiotic potential of the contained lactic acid bacteria (LAB), in the context of their label claims. All contained viable LAB, but the numbers (cfu g −1 ) varied considerably. Three of the products made explicit probiotic claims, but LAB from these displayed no probiotic attributes per WHO-FAO guidelines. The yogurt starter and nonstarter Lactobacillus strains had no gelatinase or hemolytic activity and exhibited significant antibacterial activity against some human pathogens. One brand with a probiotic claim contained an L. acidophilus strain that showed cholesterol assimilation activity in vitro. Some potential human pathogens that were hemolytic and resistance to β-lactam antibiotics were also detected in the products. The findings demonstrate a need for better quality control and regulation to ensure safety and efficacy of yogurt products.Values are mean of three replicates. ‡ LAB isolated on MRSc and M17 media. | Non-LAB isolated on nutrient and MacConkey media. § Genus and species-specific primers for Lactobacillus, Bifidobacterium, Lactobacillus delbrueckii, Lactococcus lactis, and Streptococcus thermophilu. ¶ Expiry and manufacturing date and contact information provided except lot/batch number. **a: de Man, Rogosa and Sharpe (MRS) medium supplemented with L-cysteine in anaerobic condition; b: M17 in aerobic conditions. † † Neg for the primers used.

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

Cited by 4 publications

References 12 publications

Determination of Microbial Hygiene Indicators of Raw Cow Milk in Assosa District, Ethiopia

Determination of Microbial Hygiene Indicators of Raw Cow Milk in Assosa District, Ethiopia

Antibiogram and Resistant Gene (Gentamicin and Estended Beta-lactam) Profile of Escherichia coli Isolated from Yoghurt

Microbial safety and probiotic potential of packaged yogurt products in Pakistan

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