Microbial Contamination of Yogurt

Introduction:

Yogurt is of economic significance in Africa where the HIV/AIDS and cancer scourge has left the public who consume milk products immunosuppressed and prone to bacterial and fungi infection. (Boor,2001). Health complications associated with consumption of inadequately pasteurized milk products include serious infections that are hard, to treat with antibiotics. This becomes clinically significant if organisms isolated from an assessed sample is resistant to conventional antibiotics.

Thus, can confer antibiotic resistance to the infected host while providing no alternative drug (Gould, 1994). Heat treated yogurt do not contain lactic acid bacteria as these are killed during post fermentation. Yoghurt manufacturing companies mainly market “heat treat” yoghurt to prolong its shelf life (Hove et al, 1999). It is important however to evaluate the microbial gravity of some milk products sold in Nigeria. This project work aims at assessing the antimicrobial susceptibility pattern of microorganisms present in yogurt sold in Enugu.

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