The occurrence of bacteria in locally produced yoghurt and ice cream was carried out. Forty samples each of yoghurt and ice cream were collected from Umuahia gate (main market), Orpet Junction and Umudike. They were examined for total aerobic plate counts and coliform counts using pour plate technique. The total viable counts ranged from 1.2 x 10° to 2.8 x 10° cfu/g. The coliform counts ranged from 4.9 x 10° to 8.4 x 10°. The bacteria isolated were Staphylococcus aureus, Escherichia coli, Streptococcus spp, Lactobacillus spp Samples from Umudike had the least bacterial population and Umuahia gate (main market) the highest. Orpet samples were moderate. This shows a high level of occurrence of bacteria in the products making them unacceptable for consumption. The presence of these pathogens in yoghurt and ice cream poses a potential health risk to the consumers and is of public health significance.
CHINED, B (2022). Occurrence Of Bacteria In Locally Produced Yoghurt And Ice Cream. Repository.mouau.edu.ng: Retrieved Feb 07, 2023, from https://repository.mouau.edu.ng/work/view/occurrence-of-bacteria-in-locally-produced-yoghurt-and-ice-cream-7-2
B., CHINED. "Occurrence Of Bacteria In Locally Produced Yoghurt And Ice Cream" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 16 Dec. 2022, https://repository.mouau.edu.ng/work/view/occurrence-of-bacteria-in-locally-produced-yoghurt-and-ice-cream-7-2. Accessed 07 Feb. 2023.
B., CHINED. "Occurrence Of Bacteria In Locally Produced Yoghurt And Ice Cream". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 16 Dec. 2022. Web. 07 Feb. 2023. < https://repository.mouau.edu.ng/work/view/occurrence-of-bacteria-in-locally-produced-yoghurt-and-ice-cream-7-2 >.
B., CHINED. "Occurrence Of Bacteria In Locally Produced Yoghurt And Ice Cream" Repository.mouau.edu.ng (2022). Accessed 07 Feb. 2023. https://repository.mouau.edu.ng/work/view/occurrence-of-bacteria-in-locally-produced-yoghurt-and-ice-cream-7-2