Microbial screening of fermented (yoghurt) milk samples sold in Makurdi metropolis and consumed in Federal University of Agriculture Makurdi, Benue State, Nigeria

Abstract

Samples of commercially produced yoghurt samples (fermented milk) and locally produced milk samples commonly called kindrimu in common use in Federal University of Agriculture Makurdi, Benue State, Nigeria were microbiologically examined to certify their safety and quality for consumption. While E.coli was present in four of the samples A,B,D and E and Pneumococcus found only in sample D, Klebsiella, Staphylococcus and Salmonella typhimurium were not detected in any of the five samples A-E. In the locally prepared samples Staphylococcus was detected only in sample 3, while Klebsiella was not detected in samples 3 and 5. Salmonella was not detected in sample 2 just as and E.coli was not dectected in sample 3 alone. Pneumococcus was detected in all the samples suggesting that the commercial samples are safer than the local Kindrimu.

Conclusion: Since these organisms like Salmonella, Staphylococuss aureus and Escherichia coli were isolated from both the commercially prepared and kindrimu yoghurts, there is need for proper handling of the production process to reduce contamination.