Bacterial Contamination of Dairy Products and Detection of the Metabolites

Dairy products or milk products are a type of food produced containing the milk of mammals, most commonly cattle, water buffaloes, goats, sheep, and camels. Dairy products include food items such as yogurt, cheese and butter. The aim of the study is to investigate the Bacterial Contamination of Dairy Products and Detection of the Metabolites. In achieving this aim the following specific objectives were considered to; isolate and identify Staphylococcus aureus and Escherichia coli present in Yoghurt, Nono and Madara, determine the most predominant of the above mentioned organisms in Yoghut, Nono and Madara and determine the antimicrobial susceptibility of the above isolated organisms. All samples were inoculated on different bacteriological media and various biochemical tests were performed for the confirmation of isolates. The result of the present study revealed that out of 135 samples, 25 samples were found contaminated with Staphylococcus (14) and E.coli (11). The highest rate of contamination was recorded in Burfi (5) while the lowest was recorded in Ice cream (1). These enteropathogenic bacteria may cause problems due to improper handling and processing of milk and milk products. These organisms are significant from public health point of view as they have been associated with the onset of food poisoning in human beings. Since dairy products are widely consumed as food, this study will help to establish contamination by Staphylococcus aureus and Escherichia coli, mode of contamination and thus aid in determining their safety for consumption. The result of this study will also help in providing information on these products by the producers, which will promote healthier handling of the product by the producers, the sellers and the consumers.