BACTERIOLOGICAL ASSESSMENT OF LOCALLY PROCESSED MILK SOLD IN DUTSE METROPOLIS

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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