MICROBIOLOGICAL ASSESSMENT OF COMMERCIAL YOGURT SOLD IN MODIBBBO ADAMA UNIVERSITY YOLA, NIGERIA.
Abstract
ABSTRACT
This study evaluated the microbiological quality of commercial yogurt sold within Modibbo Adama University, Yola, Nigeria, to assess potential health risks associated with consumption. Yogurt samples from different brands were collected on campus and analyzed using serial dilution, pour-plate techniques, and biochemical tests for bacterial and fungal enumeration and identification. The total viable bacterial counts ranged from 1.5 × 10⁷ to 5.0 × 10⁷ CFU/mL, exceeding typical safety thresholds for dairy products, while fungal counts varied from 3.0 × 10⁵ to 6.0 × 10⁵ CFU/mL. Isolated bacteria included beneficial starter cultures like Lactobacillus spp. and Streptococcus spp., alongside spore-forming Bacillus spp., indicating possible post-pasteurization contamination. Fungal isolates comprised spoilage yeasts such as Saccharomyces cerevisiae and Pichia spp., likely due to inadequate storage or packaging. Variations in microbial loads among brands highlighted differences in production hygiene and cold-chain maintenance. The findings underscore the need for stricter adherence to good manufacturing practices, effective pasteurization, continuous refrigeration, and routine quality monitoring to mitigate spoilage and foodborne illness risks among consumers.
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