In this study, the repetitiveness of Escherichia coli, Bacillus cereus, yeasts, and moulds was examined in sure retail uncontrolled simmered milk samples (nono). A hazard analysis was too carried out to recognize the sources of adulteration during processing and to supply crucial control patterns. Fifty (50) nono samples purchased from Fulani milkmaids in Samaru advertise of Zaria town, Kaduna, Nigeria, were analyzed for ghost of E. coli, B. cereus, Yeasts and Moulds. The traditional refine of nono by three producers of few of the market samples resolved was investigated by observing the prepare steps, studying the convert environment, accumulation samples of raw and fermented milk, intimidate dung, help and milk contact surface swabs, and subjecting clean plates to the milking surroundings. Mean plate counts of market nono samples were at levels considered inadequate for E. coli (≥ 102) in 76 %of samples, potentially dangerous for B. cereus (≥104) in 78% of samples and exceeded acceptable limits for yeasts and moulds (<10) in all samples (100%). E. coli, B. cereus, yeasts and moulds were present as a whole 9 milk samples collected before and after effervescence during established processing. During usual processing, yeasts and moulds were isolated from all sample (100%) with the exception of stiff spoons (78%) and hand swabs (78%). The use of inferior hygienic practices in exploiting as well as the fermentation of prepared milk observed all the while traditional handle could explain appearance of these microorganisms in market samples, as was still detected in inexperienced and fermented milk all the while traditional processing. Findings concerning this study has further highlighted the impact of inferior processing methods and hygiene on food characteristic. There also is an indirect need to educate and help the use of standard practices and novel methods to enhance microbiological quality and safety of native products.
Author(s) Details:
S. Bello,
Department
of Food Technology, Kaduna Polytechnic, Kaduna State, Nigeria.
V.
J. Umoh,
Department
of Microbiology, Akwa Ibom State University, Akwa Ibom, Nigeria.
M. Galadima,
Department of Microbiology, Federal University of Technology, Minna,
Niger State, Nigeria.
S. S. D. Mohammed,
Department of Microbiology and Biotechnology, Faculty of Natural and
Applied Sciences, Nile University of Nigeria, Jabi, FCT, Abuja, Nigeria.
Please see the link here: https://stm.bookpi.org/RAMB-V2/article/view/9219
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