ISOLATION OF STAPHYLOCOCCUS AUREUS FROM FERMENTED DAIRY MILK (KINDIRMO)

ABSTRACT This study examined the isolation, biochemical characterization, and antibiotic susceptibility of Staphylococcus aureus from locally fermented dairy milk (Kindirmo). A total of twenty (20) samples were analyzed, out of which four (4), representing 20%, were positive for S. aureus. This indicates a moderate level of contamination, likely resulting from unhygienic handling, inadequate sanitation during production, and improper storage of fermented milk. The observed prevalence aligns with earlier reports of S. aureus detection in traditional dairy products, emphasizing the role of environmental and handling conditions in microbial contamination. Biochemical tests confirmed all isolates as S. aureus, as they exhibited the characteristic reactions—catalase-positive, coagulase-positive, and mannitol fermentation-positive. These findings are consistent with the diagnostic features outlined by Cheesbrough (2010) and Hennekinne et al. (2012), affirming the reliability of classical biochemical methods in identifying S. aureus from food sources. Antibiotic susceptibility testing revealed varied responses among isolates. Ciprofloxacin showed the highest efficacy with 75% sensitivity, followed by chloramphenicol and gentamicin (50% each). In contrast, ampicillin and tetracycline showed high resistance rates of 50% each, suggesting the emergence of multidrug-resistant (MDR) strains. This resistance pattern corresponds with reports by Onanuga and Temedie (2011), and Olonitola et al. (2015), which linked antibiotic resistance among S. aureus isolates to misuse of antibiotics in livestock and human medicine. The detection of antibiotic-resistant S. aureus in Kindirmo poses a potential public health risk, especially since the product is commonly consumed without further heat treatment. These findings underscore the need for improved hygiene during milk handling, strict adherence to antibiotic stewardship policies, and regular microbial surveillance of traditional dairy products to ensure consumer safety and minimize the spread of resistant bacteria.