Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

Abstract

The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits. Generally, there was a significant increase (p ≤ 0.05) in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season. These counts were mostly greater than the recommended standards. Twenty-one Enterobacteriaceae species belonging to 15 genera were identified from 72 bacterial isolates previously considered as all coliforms. Pantoea sp. (27.77%) was highly represented, found in 41% (dry season) and 50% (rainy season) of samples. In addition, sixteen yeast species belonging to 8 genera were equally identified from 55 yeast isolates and Candida sp. (76.36%) was the most represented. This result suggests that unhygienic practices during production, ignorance, warmer weather, duration of selling, and inadequate refrigeration are the principal causes of higher levels of contamination and unsafe yoghurts.

Influence of Ocimum gratissimum (Scent Leaf) on the Organoleptic Acceptability and Shelf Stability of Yoghurt

“…( Table 9). The bacteria isolated from the control sample (without treatment) is similar to that of Moh et al [58]. The sample treated with 3 mL squeezed scent leaf was able to suppress the growth of most of the bacteria except Enterobacter spp.…”

Seasonal Variation in Microbial Contamination of Various Food Items in Karachi

“…The same pattern has also been noticed in the present study which suggested that high microbial load in summer could may be due to availability of favourable environmental conditions such as temperature and humidity. In another study, it has been documented that higher ambient air temperature is directly associated with increased incidence of food spoilage (Dominianni et al, 2018;Moh et al, 2017). For instance, in Karachi summer season (June to September) has been characterized by temperature in between 30-35 °C along with heavy rainfall.…”

MILK Symposium review: Foodborne diseases from milk and milk products in developing countries—Review of causes and health and economic implications

“…Has been isolated from milk in Kampala (Kateete et al, 2013), Cameroon (Moh et al, 2017), and Ethiopia (Worku et al, 2012); considered emerging but few studies in LMIC Clostridium botulinum Very low Spores often detected in feces of cattle and occasionally in milk and dairy products in HIC. Milkborne outbreaks reported in HIC, Kenya, Latin America (Lindström et al, 2010).…”