ANTIBIOGRAM OF BACTERIAL ISOLATES FROM COW MILK AND MILK PRODUCTS SOLD IN JOS NORTH, PLATEAU STATE, NIGERIA
Abstract
ABSTRACT
Milk and dairy products are highly nutritious but also susceptible to microbial contamination, posing significant public health risks. This study investigated the bacterial load, prevalence of contaminants, and antibiotic resistance profiles of bacteria isolated from cow milk, yoghurt, and cheese sold in Jos North, Plateau State, Nigeria. A total of 62 bacterial isolates were obtained, with Escherichia coli (25.8%) and Staphylococcus aureus (20.97%) being the most prevalent, followed by Pseudomonas spp. (17.74%), Staphylococcus spp. (16.13%), Salmonella spp. (11.29%), and Shigella spp. (8.06%). The bacterial counts ranged between 8.16 × 10² and 8.60 × 10⁵ CFU/ml, which were within acceptable and tolerable limits set by the International Commission for Microbiological Specifications for Foods (ICMSF, 2023). Antibiotic susceptibility testing revealed 100% sensitivity of all isolates to chloramphenicol, ciprofloxacin, levofloxacin, erythromycin, and gentamycin. Conversely, resistance was observed against amoxicillin, ampiclox, norfloxacin, and rifampicin, particularly among S. aureus, E. coli, Shigella spp., and Pseudomonas spp. The findings highlight contamination risks in ready-to-eat dairy products and the growing concern of antimicrobial resistance due to indiscriminate antibiotic use. This underscores the importance of strict hygiene practices during milk processing, improved cold-chain management, and regular surveillance of antimicrobial resistance in foodborne pathogens. The study recommends expanded sampling, molecular characterization of bacterial virulence genes, and the establishment of localized food safety guidelines to safeguard consumer health.
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