MICROBIAL EVALUATION OF FERMENTED PRODUCT (YOGHURT) SOLD IN IMT ENUGU
Abstract
ABSTRACTThe study was carried out to determine the microbial load in fermented product ( yoghourt) sold in IMT campus 3. Samples of yoghurts were collected from three different vendors in IMT campus 3 and serial dilution was conducted on the samples. Bacteria l organisms were isolated and identified based on their cultural, morphological and biochemical characteristics. The result reveals the presence of Salmonella spp in sample C with a total number of 67 colonies while Staphylocuccus spp showed higher in the same sample C with a total number of 55 colonies. Similar result was obtained with Salmonella spp having the highest distribution in the plate count. This was followed by Staphylocuccus spp, by 16% while others were observed to be low. In the same way, the finding showed the conducted biochemical test and its reaction with test organisms . The suga r fermentation test was conducted and Staphylocuccus spp, Bacillus spp and Pseudomonas spp and E. coli showed positive reaction in the tests. From this present finding, it can be concluded that yoghurt s sold in IMT campus 3 Enugu are contaminated with micr obes which can be as a result of poor processing environment, unhygienic handling, poor processing and the use of contaminated containers.
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