MICROBIOLOGICAL ASSESSMENT OF YOGURT SOLD IN UDUA NKA EKET
Abstract
The assessment of the microbiological status of samples of yogurt sold in Udua Nka Eket, Nigeria was carried out to ascertain the microbiological fitness of the yogurt samples for consumption. The yogurt samples we collected from two different vendors. Two sample of each was collected and analyzed bacteriologically by pour plate method using nutrient agar for heterotrophic bacteria and MacConkey agar for total coliform by most probable number (MPN). Data from analysis with analyze using ANOVA.
Determination of pH of the yogurt samples was done and the results showed that the pH ranged from 4.05 to 5.50. The result of the total bacterial count to a from 3.0 to 8.0 * 10 ^ -2 cfu/ml while the total qualiform count ranged from 1.2 to 2.8 * 10 ^ - 1 cfu/ml. The pH determination revealed that the isolate are acidophile because the pH of the yogurt samples were in acidic range. Three isolates were identified included Escherichia coli, Streptococcus thermophilus and lactobacillus bulgaricus. The result of this study therefore indicated poor microbiological qualities of commercial yogurts sold in Udua Nka Eket at the time of this research. Therefore, attention of the appropriate government agencies is needed to ensure that adequate hygiene is maintained during preparation, processing, storage and distribution of high quality yogurt products to avert public health challenges.
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