MICROBIAL CONTAMINATION OF YOGHURT
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- 1-5 Chapters
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- Reference Style: APA
- Recommended for : Student Researchers
- NGN 3000
ABSTRACT
Generally, Yoghurt is made from a standardized mixture of milks. It has evolved over the years as smooth and fermented product. Micro-organisms play a vital role in the success or failure of Yoghurt. This study is therefore aimed at assessing the antimicrobial susceptibility pattern of micro-organisms present in yoghurt sold in Enugu. To assess this susceptibility, 12 yoghurt samples from six different brands of bottle packaged yoghurt were bought from hawkers and beverage stores in Enugu Urban. Each sample was serially diluted using sterile distilled water as diluents. Identification of isolates were based on cultural, morphological and biochemical characteristics following standard methods. Some biochemical test were carried out which includes Urease Test, Catalase Test, Methyl Red Test Voges -Proskeur Test, Indole Test, etc. The findings revealed that a large number of the selected samples were contaminated by micro-organisms that threatens public health. The pathogenic isolates showed resistance against the antibiotics test. The study concludes that the evaluated milk products pose some undefined risks to the consumers and therefore recommends that food monitoring authorities provides standard for local production to minimize the risk local yoghurt products pose to consumers.
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