Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon
Joint Authors
Pamo, E. Tedonkeng
Glory Moh, Lamye
Keilah, Lunga Paul
Kuiate, Jules-Roger
Source
International Journal of Food Science
Issue
Vol. 2017, Issue 2017 (31 Dec. 2017), pp.1-16, 16 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2017-12-20
Country of Publication
Egypt
No. of Pages
16
Abstract EN
The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands.
A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits.
Generally, there was a significant increase (p≤0.05) in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season.
These counts were mostly greater than the recommended standards.
Twenty-one Enterobacteriaceae species belonging to 15 genera were identified from 72 bacterial isolates previously considered as all coliforms.
Pantoea sp.
(27.77%) was highly represented, found in 41% (dry season) and 50% (rainy season) of samples.
In addition, sixteen yeast species belonging to 8 genera were equally identified from 55 yeast isolates and Candida sp.
(76.36%) was the most represented.
This result suggests that unhygienic practices during production, ignorance, warmer weather, duration of selling, and inadequate refrigeration are the principal causes of higher levels of contamination and unsafe yoghurts.
American Psychological Association (APA)
Glory Moh, Lamye& Keilah, Lunga Paul& Pamo, E. Tedonkeng& Kuiate, Jules-Roger. 2017. Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon. International Journal of Food Science،Vol. 2017, no. 2017, pp.1-16.
https://search.emarefa.net/detail/BIM-1166918
Modern Language Association (MLA)
Glory Moh, Lamye…[et al.]. Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon. International Journal of Food Science No. 2017 (2017), pp.1-16.
https://search.emarefa.net/detail/BIM-1166918
American Medical Association (AMA)
Glory Moh, Lamye& Keilah, Lunga Paul& Pamo, E. Tedonkeng& Kuiate, Jules-Roger. Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon. International Journal of Food Science. 2017. Vol. 2017, no. 2017, pp.1-16.
https://search.emarefa.net/detail/BIM-1166918
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1166918