MICROBIAL CONTAMINATION OF YOGHURTS SOLD

ABSTRACT

Yogurt is a perishable cultured dairy product that maintains its quality when stored at refrigeration temperatures of up to 60 degrees. The duration of its storage life is influenced by the level of sanitation practiced during the processing and packaging stages. Various methods are employed to extend the shelf life of yogurt, such as introducing gas, employing preservatives, subjecting it to post-incubation heat treatment. The aim of this study was to determine the total heterotrophic bacteria count in the yoghurt, determine the total coliform count in the vended fruit yoghurt sample and to isolate and identify bacterial isolates using standard microbiological techniques. This study was conducted from randomly selected shops and ice cream vendors in Ekosodin and its environs, these places fall within the local government jurisdiction of Ovia North-East. The shops are strategically located in routes leading to schools and to the institutes (University of Benin, Ugbowo campus) which consists of various buildings and kiosks where foodstuffs such as rice, beans, snacks, drinks and other food stuffs are sold, the yoghurt vendors sells to passersby and to school children. microbial analysis of yogurt provides valuable insights into the complex microbial communities that play a crucial role in its fermentation and quality. Through the techniques of microbiological examination, we have identified and quantified various microbial populations present in yogurt, primarily lactic acid bacteria such as Lactobacillus and Streptococcus species. These bacteria are responsible for the fermentation process, which results in the production of lactic acid, contributing to the characteristic taste, texture, and shelf stability of yogurt.