2024, Vol. 5, Issue 2, Part A
Isolation and identification of Escherichia coli (E. coli) in home-made and commercially produced yoghurt sold in port Harcourt
Author(s): Ogbuleka Nkechinyere Anwuri Chukwuemeka, Aleruchi Owhonka, Victoria Ginika Awari and Dansi Teedum
Abstract: This study investigated the presence of Escherichia coli (E. coli) in 20 brands of yoghurt sold in Port Harcourt, Nigeria. Using standard plate count and most probable number (MPN) techniques, the total viable bacterial counts and total coliform counts of the yoghurt samples were analyzed. Results showed that the total viable bacterial counts ranged from 1.1×102 to 8.0×105 cfu/ml, with no significant difference (p≤ 0.05) in microbial counts among the brands. The MPN index ranged from 2.2×101 to 1.6×103. E. coli was isolated from most yoghurt samples, with Mpraise yoghurt having the highest frequency of occurrence (20.4%). Our findings suggest poor bacteriological quality during production and handling, which may have public health implications. We recommend improving the production process and sanitary conditions to prevent contamination and ensure the safety of yoghurt consumers.
Pages: 10-16 | Views: 574 | Downloads: 396
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How to cite this article:
Ogbuleka Nkechinyere Anwuri Chukwuemeka, Aleruchi Owhonka, Victoria Ginika Awari, Dansi Teedum. Isolation and identification of Escherichia coli (E. coli) in home-made and commercially produced yoghurt sold in port Harcourt. J Adv Microbiol Res 2024;5(2):10-16.
