Microbiology Of Related Powdered Milk Sold In Umuahia

ABSTRACT 

Five samples of powdered milk collected from retailed shops in the market were analysed for microbial quality. The milks were tested for total aerobic count (TAC), coliform counts and various foodborne pathogens. TACs ranges from 2.98 x 103 to 3.64 x 103 cfu/ml. Escherichia coli were detected in 25% of the samples. Bacillus cereus was confirmed in 27% of the samples. Staphylococcus aureus was detected in 27% of the samples. Lactobacillus was detected in 15.5% of the samples. fumigatus, and mucor sp was observed for the fungi isolates. An apparent relationship between high aerobic count detection of coliforms and presence of food- borne pathogens was observed. These findings suggest that most of the powdered milk sold by retailers may constitute sources of bacterial food poising, consequently public health hazards. The need for improvement and maintenance of good hygienic practices by food handlers in this country is emphasized. 

TABLE OF CONTENTS

Title page ﾿ i

Certification ﾿ ii

Dedication ﾿ iii

Acknowledgement ﾿ iv

Table of contents ﾿ v

List of Tables ﾿ ix

Abstract ﾿

CHAPTER ONE

1.1  INTRODUCTION ﾿ 1

1.2 Aims and Objectives ﾿ 4

CHAPTER TWO 

LITERATURE REVIEW 

2.1 Milk ﾿ 5

2.2 Factors Affecting Milk Production ﾿ 5 

2.3 Breed ﾿ 6

2.4 Dry period ﾿ 6

2.5 Age and body weight at calving ﾿ 6

2.6 Lactation number ﾿ 7

2.7 Pregnancy ﾿ 7

2.3 Milk Nutrition ﾿ 9

2.3.1 Nutritional significance ﾿ 10

2.4The quality of milk ﾿ 10

2.5 Types of Milk ﾿ 10

2.6 Powdered milk ﾿ 11

2.6.1 Salting ﾿ 11

2.6.2 Dehydrating ﾿ 11

2.6.3 Freezing ﾿ 12

2.6.4  Use of Dry milk ﾿ 12

2.7 Determination of Microbial Quality of Liquid Milk ﾿ 12

2.8 Milk Fermentation ﾿ 13 

2.9 By Products of Milk ﾿ 14

2.9.1 Cheese ﾿ 14 

2.9.2 Ice Cream ﾿ 16 

2.9.3 Buttermilk (Cultured) ﾿ 17

2.9.4 Yogurt ﾿ 17

2.10 Processing the Powdered Milk ﾿ 18

2.11 Micro Flora of Dried Milks ﾿ 19

 2.12 Contamination of Food ﾿ 19

2.12.1 Sources of Milk Contamination ﾿ 20

CHAPTER THREE

MATERIALS AND METHODS ﾿ 25

3.1 Collection of Samples ﾿ 25 

3.2. Preparation of Media ﾿ 25

3.3 Sample Analysis and Identification ﾿ 25

3.4 Viable count ﾿ 26 

3.5 Characteristics of Bacterial Isolates ﾿ 26 

3.5.1 Gram stain ﾿ 26

3.6 Biochemical Test ﾿ 26

 3.6.1 Oxidase test ﾿ 26

3.6.2 Catalase test ﾿ 27

3.6.3 Coagulase test ﾿ 27

3.6.4 Citrate Test ﾿ 27

3.6.5 Lysine test ﾿ 27 

3.6.6 Indole test ﾿ 28 

3.6.7 Hydrogen sulfide (H2S) ﾿ 29

3.6.8 Motility test ﾿ 29

3.6.9 Voges Proskauer Test ﾿ 29

CHAPTER FOUR

CHAPTER FIVE

5.0 ﾿ DISCUSSION, CONCLUSION AND RECOMMENDATION 

5.1 Discussion ﾿ 36

5.2 Conclusion ﾿ 38

5.3 Recommendations ﾿ 38 

References