ABSTRACT
Milk is a commonly consumed drink
because of it is energy enrichment and health benefit. This study was conducted
to isolate and identify the bacteria contaminant from locally processed milk
sold in Dutse Metropolis. Ten (10) samples of each locally processed Milk
comprising of two pairs of sample (skimmed and unskimmed) were randomly
selected from five (5) areas in Dutse which include JIGPOLY Gate I and II,
Yantifa, Sabuwar Kasuwa, and Gida dubu. Isolation and identifications of
bacterial contaminant were carried out using standard microbiological
procedure. And the result obtained are; staphylococcus aureus, Enterobacter
aurogenes, and Pseudomonas aeruginosa. Total bacterial count ranged from 1.0×105
CFU/ML to 5.4×106 CFU/ML with sample Skimmed milk of Jigpoly
Gate II and Unskimmed milk (USM) of Sabuwar Kasuwa having the highest count.
And also sample Skimmed milk (SM) of Yantifa and Unskimmed milk (USM) of
Jigpoly Gate II having the lowest. The result obtained from this study showed
the major enteric bacterial percentage in contaminated sample are
staphylococcus aureus (42.8%), Enterobacter aurogenes (14.3%) and Pseudomonas
aeruginosa (28.6%), respectively. For that it was deduced that those milk
sample were suggesting to be contaminated during preparation. The study expressed the need of ensuring personal and environmental
hygiene as well as the use of clean utensils which could help in eliminating or
reducing the hazards to an acceptable level.
TABLE OF
CONTENTS
Title Page - - - - - - - - - - i
Certification - - - - - - - - - - ii
Approval Page - - - - - - - - - iii
Declaration - - - - - - - - - - iv
Dedication - - - - - - - - - - v
Acknowledgement - - - - - - - - - vi
Table of Contents - - - - - - - - - vii
Abstract - - - - - - - - - - ix
CHAPTER ONE
1.1 Introduction - - - - - - - - - -1
1.2 Statement of Research Problem - - - - - - - -3
1.3 Justification
of the Study - - - - - - - -3
1.4 Aim of the Study - - - - - - - - - -3
1.5 Objectives - - - - - - - - - - -3
1.6 Limitation of Research - - - - - - - - -4
CHAPTER TWO
2.0 Literature review - - - - - - - - - -5
2.1 Overview of Milk Quality - - - - - - - -5
2.2 Milk Composition and Nutritive Value - - - - - - -6
2.3 Sources of Bacterial Contamination in Milk Products - - - - -9
2.4 Bacteriological Quality of Milk - - - - - - -12
CHAPTER THREE
Materials and method
3.0
Materials and Method - - - - - - - - -16
3.1
Study Area - - - - - - - - - -16
3.2 Sample Collection - - - - - - - - -17
3.3 Sampling Size - - - - - - - - - -17
3.4 Material - - - - - - - - - - -17
3.5 Equipment - - - - - - - - - -18
3.6 Reagents - - - - - - - - - - -18
3.7 Sterilization of Glass Wares - - - - - - - -18
3.8 Media Preparation and Sterilization - - - - - - -18
3.9 Sample Preparation and Serial Dilution - - - - - - -18
3.10 Enumeration of Coliform Using (MPN) - - - - - - -19
3.11 Most
Probable Number Techniques (MPN) - - - - - -20
3.12 Microscopical Identification - - - - - - - -21
3.13 Biochemical Test - - - - - - - - -21
CHAPTER FOUR
4.0 Result and Discussion - - - - - - - - -23
4.1 Result - - - - - - - - - - -23
4.2 Discussion - - - - - - - - - -26
CHAPTER FIVE
Conclusion and Recommendation
5.1 Conclusion - - - - - - - - - -27
5.3 Recommendations - - - - - - - - -27
References - - - - - - - - - -28
CHAPTER ONE
1.1 Introduction
Processed milk is a good growth medium that supports the growth of
several microorganisms especially bacteria because of its high water content
and a variety of available essential nutrients (Reta, and Addis. 2015), (Abate, et al., 2015). As a result of the presence of these nutritional components, milk
is an excellent culture medium for many microorganisms, especially bacterial
pathogens (Saeed A. et al., 2009). These microorganisms may contaminate
milk at various stages of procurement, processing and distribution. There is a
constant challenge to those involved in milk production and sale to prevent or
minimize the entry and subsequent growth of microorganisms in milk (Oladipo IC, et al., 2016).
Bacterial contamination can generally occur from three main sources; within the
udder, outside the udder and from the surface of equipment used for milk
handling and storage (Belbachir C, et al., 2015). This not only reduces the nutritional quality but also
consumption of such milk threatens health of the society (Oladipo, et al., 2016), (Makut, et al., 2014).
Milk and milk products such as Milk constitute important
nutritional components for human diet and plays a prominent role in human
nutrition (Javaid et al., 2009). Good quality Milk meets the nutritional
needs of the body better than any single food as it contains essential food
constituents such as fat, proteins, carbohydrates, minerals, vitamins (Sharm
and Joshi, 1992; Medhammar et al., 2012). As a result of the presence of
these nutritional components, milk is an excellent culture medium for many
microorganisms, especially bacterial pathogens (Henry and Newlander, 1997;
Saeed et al., 2009). In order to extend the shelf life of milk for human
consumption and prevent growth of spoilage organisms as well as prevent
transmission of diseases via milk, this highly nutritious, versatile food is
usually pasteurized (Edema and Akingbade, 2007). Unfortunately, many workers
have reported post pasteurization contamination of milk with resistant
pathogenic bacteria (Brisabois et al., 1997; Oliver etal., 2005).
For instance, some potential human pathogens, such as Mycobacterium
paratuberculosis, Bacillus cereus, Clostridium spp, Listeria
monocytogenes and Salmonella spp have been reported to survive
conventional heat pasteurization in milk (Stabel et al., 1997; Smith et
al., 2002; Torkar and Teger, 2008). Microbial contamination of milk has
been reported to be responsible for deterioration of the quality of Milk
milk (Frazier and Westhoff, 1986; Guerra et al., 2003).
Approximately 50 % of the milk produced is consumed as fresh or
pasteurised, one sixth as Milk or curd and the remaining\utilized in the
production of varieties of milk products such as ice cream and butter (Anjum et
al., 1989; Lind mark et al., 2003).Pathogenic micro-organisms
commonly isolated from contaminated milk have been reported to be resistant to
antibiotics frequently prescribed in hospitals in Nigeria (Oladipo and
Omo-Adua, 2011)..Bacterial contamination can generally occur from three main
sources; within the udder, outside the udder, and from the surface of
equipment used for milk handling and storage (Oliver et al., 2005). Cow
health, milking procedures, equipment sanitation and environment, such as
water and personnel can influence the level of microbial contamination
of raw milk (Farzana et al., 2009). Equally important is the milk
holding temperature and length of time milk is stored before testing and
processing that allow bacterial contaminants to multiply. These factors
will influence the total bacterial count and the types of bacteria
present in raw bulk tank milk. Another source of contamination by bacterial
pathogen is unclean teats (Altug and Bayrak, 2003). The use of unclean
milking and transporting equipment contributes to poor hygienic quality
(Bonfoh et al., 2003).
Consequently, a broad spectrum of bacteria such as Staphylococcus
aureus, Escherichia coli, Salmonella spp, Pseudomonas spp, Enterobacter
spp, Klebsiella spp, Proteus spp and Yersinia spp have been
recovered from raw milk (Ayebo, et al., 1976; De Buyser et al.,
2001; Sivapalasingams et al., 2004)
1.2 Statement of Research
Problem
Pathogenic microbial contaminants in locally processed milk have
been a major factor for public health concern since the early days of dairy industry.
Unfortunately, the consumption of unpasteurized Milk in most developing
countries including Nigeria has not attracted the desired attention. Bacteria
are widely distributed in nature and may be introduced into Milk easily. In
order to produce Milk of good hygienic quality, it is therefore important to
have clean healthy cows and clean utensils for milking and storage of the milk.
1.3 Justification of the Study
Milk is considered an attractive source of energy, protein and
calcium for infants and young children who have few alternative sources for
these nutrients. There are so many consumers of milk and milk products, the
majority of them in developing countries like Nigeria, takes milk as a key
contributor to improving nutrition and food security in these countries. The
processing procedures remain problematic due to contamination with so many
pathogenic bacteria. Hence, this research is proposed.
1.4 Aim of the Research
The aim of this study is to isolate and identify the bacterial
contaminant from locally processed milk (Nono) samples sold in some selected
area of Dutse metropolis.
1.5 Objectives
i.
To isolate
pathogenic bacteria found in locally processed milk sold in Dutse metropolis.
ii.
To
identify the presence of any bacteria of public health interest.
iii.
To
determine which among the processed milk (skimmed and unskimmed) has the
highest bacteria count.
1.6 Limitation of the Research
The research was limited to two stages of
local milk processing which included the skimmed and unskimmed milk. The
research work excluded the hand of the processors and their container because
of the difficulties encountered with the local processors at the beginning of
the research work.
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