Research Article

Assessment of Microbial Quality of Milk Products (Wara and Nunu) Sold in Ilorin

Adediji*, A.Y., Joseph, J.K. and Kayode, R.M.O

Nigerian Stored Products Research Institute, Km 3 Asa Dam Road, P.M.B. 1489, Ilorin

*Corresponding author e-mail: adetutuzedosky@gmail.com

(Received: 30/07/2024; Revised: 10/10/2024; Accepted: 30/10/2024; Published: 30/11/2024)

ABSTRACT

Microbial contamination is a major problem due to unhygienic handling and processing. This study evaluated the microbial safety of milk products sold in Ilorin. The samples were obtained commercially from nine locations in the 3 local government areas of Ilorin respectively with a controlled sample. The samples collected were subjected to physicochemical and microbial parameters using standard methods. Physicochemical analyses of Wara samples showed that the titratable acidity and pH ranged from 0.07-1.19g/l and 5.74-7.19, respectively, while that of the Nunu sample had a value for titratable acidity and pH varying from 0.04-2.35 g/l and 4.23-4.61. Genomic identification of some of the isolates reported the presence of enteric bacteria such as Serratia surfactantfaciens, Enterobacter soli, Salmonella bongori, Pseudomonas inefficax and Klebsiella oxytoca from the commercial samples capable of causing gastrointestinal illnesses if consumed in sufficient amounts. This study showed that although the physicochemical and proximate properties of the commercial samples were good, the presence of pathogenic bacteria as a result of the poor hygienic handling of the producers of these milk products makes them relatively unsafe for human consumption, especially if large quantities of these bacteria are present in the product and consumed. Proper storage and good hygiene during production are thus important to ensure safety of the products. 

Keywords: Hygiene, Safety, Genomic, Handling, Pathogen.