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Microbiological Evaluation Of Madara, Kindrimo, Nono, And Manshanu; Milk Products Sold In Abuja, Nigeria

Author: 
Okechukwu, E. C., Amuta, E. U., Gberikon, G. M., Ikpa, F.T. and Njoku, M.
Subject Area: 
Life Sciences
Abstract: 

Background: Raw milk (Madara) and its products namely, Kindrimo, Nono and Manshanu sold in Abuja are ready-to-eat meals which do not readily undergo minimal processing. Thus, it could possibly be contaminated with food-borne pathogens. This microbial contamination could pose public health risk. Methods: Three hundred milk samples were microbiologically examined using appropriate culture media for isolation and enumeration of bacteria pathogens associated with milk contamination. Results: The counts of E. coli for Madara, Kindrimo, Nono and Manshanu were 1.75, 1.63, 1.56, and 1.31 x107 cfu/ml, Staphylococcus aureus; 1.7, 1.04, 1.29 and 1.41 x 107cfu/ml, Salmonella sp;1.05, 0.61, 1.15 and 0.50 x 107cfu/ml, Shigellasp;.0.65, 0.68, 0.26 and 0.35 x 107cfu/ml, coliforms; 2.25, 1.92, 2.11 and 1.98 x 107cfu/ml, and 2.59, 2.31, 2.02 and 2.43 x 107cfu/ml for Total Viable Count (TVC). There was no statistically significant difference (p> 0.05) in the counts of E. coli and Total Viable Counts across the six Area Councils and milk types, there was no statistically significant difference (p>0.05) in the counts of Staphylococcus aureus and Salmonella sp across the six Area Councils but there was statistically significant difference of Staphylococcus aureus and Salmonella sp (p< 0.05) in the milk types. There was statistically significant difference (p< 0.05) in the counts of Shigella sp across the six Area Councils and milk types, and in the coliform counts across the six Area Councils but there was no statistically significant difference of coli forms (p> 0.05) in the milk types. Conclusion: The milk products are nutritious dairy meals consumed by the populace but the presence of bacteria pathogens in these milk products is an indication of risk to public health. Standard hygiene practice and processing in all stages is important to improve microbiological quality of these milk products.

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