MICROBIAL CONTAMINATION IN YOGHURTS

ABSTRACT Yoghurt is one of the popularly consumed foods in Nigeria. Its consumption has been on the increase during the last decade largely by residents of urban cities. This increase has led to the production of numerous yoghurt brands. This study was designed to ascertain the microbiological safety of yoghurt sold in Offa Metropolis, Kwara State. Two (2) samples each of the yoghurt brands were purchased and analyzed using the pour plate technique and the microbial count were expressed as colony forming units (Cfu/ml). The total heterotrophic count of the yoghurt samples ranged from 3.0 x 105 to 1.2 x 107Cfu/g. Hollandiayoghurt had the highest total heterotrophic count (1.2 x 107Cfu/g) whileFreshyoyoghurt having the least count (3.0 x 105 Cfu/g). There was no observable microbial growth recorded in Hollandiayoghurt and Freshyoyoghurtfor total coliform count and total faecal count respectively, indicating that the yoghurt samples were free from possible microorganisms of faecal origin. Four different bacterial genera were identified from the yoghurt samples andthese were Streptococcus thermophiles, Staphylococcus aureus, Micrococcus specie and Lactobacillus planetarium.Therefore, the attention of the appropriate government agencies is needed to ensure that adequate hygiene is maintained during preparation, processing, storage and distribution of high quality yoghurt products to avert public health challenges. In addition, the use of inferior milk for yoghurt production should be discouraged.