COLIFORM ANALYSIS IN BRANDED YOGHURT SOLD IN MAIDUGURI BORNO STATE.
Abstract
This study investigated the Coliform Analysis in branded yoghurt sold in Maiduguri Metropolitan Council. A total of four (4) yoghurt samples from different brands were collected and analyzed for coliform contamination. One milliliter (1 ml) of each sample was homogenized in 9 ml of sterile peptone water and serially diluted. The dilutions were plated on Nutrient Agar, MacConkey Agar, and CLED Agar and incubated at 37°C for 24 hours. The colonies were counted and expressed as colony-forming units per milliliter (cfu/ml). Biochemical tests including Indole, Citrate, Urease, and Methyl Red confirmed the presence of Escherichia coli (E. coli) in all samples.The results showed that all samples were acidic, with pH values ranging from 2.50 to 3.11. Total bacterial counts ranged from 1.6 × 10⁵ to 5.5 × 10⁵ cfu/ml, with SAN yoghurt having the highest load and NGARAMU the lowest. The presence of E. coli in all samples indicates a significant health risk to consumers.Therefore, it is essential to educate producers and vendors on proper hygiene practices during processing, handling, storage, and distribution to prevent foodborne illnesses.
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