ANTIMICROBIAL SUSCEPTIBILITY PATTERN OF MICROORGANISMS PRESENT IN YOGURT IN BAUCHI METROPOLIS, NIGERIA
Abstract
ABSTRACT
Yogurt is a widely consumed fermented dairy product valued for its nutritional and probiotic properties. However, improper handling, production, or storage conditions may lead to contamination by pathogenic or opportunistic microorganisms. This study aimed to isolate and identify microorganisms present in commercially available yogurt samples and to determine their antimicrobial susceptibility patterns. A total of 10 yogurt samples were collected from various retail outlets in Gwallameji, and standard microbiological techniques were employed for microbial isolation and identification. Identified isolates were subjected to antimicrobial susceptibility testing using the Kirby-Bauer disk diffusion method against a panel of commonly used antibiotics. Results revealed the presence of various bacterial species including Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Lactobacillus spp. Among the isolates, varying degrees of resistance and susceptibility were observed. Notably, some isolates exhibited multi-drug resistance, raising public health concerns regarding the safety and microbial quality of yogurt sold in the area. The findings highlight the need for improved hygiene practices in yogurt production and storage, as well as continuous monitoring of antimicrobial resistance trends in foodborne microbes.
Full-Text Access Notice
In accordance with the NERD Policy on promoting peer-reviewed publication, public access to the full text of a project, thesis or dissertation is restricted for three years, allowing the author and supervisors sufficient time to pursue peer-reviewed publication.
During this period, researchers with legitimate academic or research purposes may request authorisation directly from the author to enable NERD to release the indexed full texts of the work using the form below.