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Investigating The Presence Of Staphylococcus Aureus And Escherichia Coli In Dairy Products
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1.2 STATEMENT OF THE PROBLEM
Milk is a highly nutritious food that
serves as an excellent growth medium for a wide range of microorganism.
Milk and its’ derivatives are considered vehicle of Staphylococcus
aureus for human infections and enteropathogenic Escherichia coli. The
microbiological quality of milk and dairy products is influenced by the
initial flora of raw milk, the processing conditions and post –heat
treatment contamination. Undesirable microbes can cause spoilage of
dairy products including Gram-negative psychrotrophs, coliforms, lactic
acid bacteria, yeast and moulds. Of concern to public health is the
contamination of these dairy products by enterotoxigenic strains of
staphylococcus aureus and strains of diarrheagenic Escherichia coli in
these dairy products. For this purpose emphasis will be laid on
Staphylococcus aureus and Escherichia coli contamination in some diary
product and to provide safety measure as a result of poor hygiene
practiced by handlers of these products.There is a misnomer in the
condition surrounding the sale of some dairy products such as yoghurt,
Nono, madara in Makurdi Metropolis. Vendors carry the products from
manufacturers without making provision for maintenances of appropriate
temperature and sanitary control. This predisposes these products to
post production contamination which poses danger to public health.
1.3 JUSTIFICTION OF THE STUDY
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. It will also reveal the health implication of their
consumption, since they are very delicious and nutritious drink.
1.4 AIM AND OBJECTIVES OF THE STUDY
AIM
INVESTIGATING THE PRESENCE OF STAPHYLOCOCCUS AUREUS AND ESCHERICHIA COLI IN DAIRY PRODUCTS.
OBJECTIVES
To isolate and identify Staphylococcus aureus and Escherichia coli present in Yoghurt, Nono and Madara.
To determine the most predominant of the above mentioned organisms in Yoghut, Nono and Madara.
To determine the antimicrobial susceptibility of the above isolated organisms.
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