Isolation and Identification of Bacterial and Fungal Spoilage Organisms in Branded and Unbranded Milk; Consumer Perception of Safety Hazard for Milk

Abstract

Background: This research aims to isolate and identify bacterial and fungal spoilage organisms in branded and unbranded milk, as well as to assess the parameters linked to milk safety risk. A total of 30 samples were collected for laboratory testing. For analysis, the samples were inoculated on several mediums. The bacterial and fungal isolates were identified using Gram staining and biochemical identification methods. Results: According to the findings, Klebsiella spp. and Escherichia coli are the most common bacteria found in isolated organisms from branded and unbranded milk (22.6%). Meanwhile, 8.8% of both Enterococcus faecalis and Streptococcus faecalis were found in the samples. 3.7% of Serratia marcescens and some Streptococcus species were all identified in the samples. At the milk outlets, regularly opening containers to sell milk and predisposing the milk to hand contamination increased the risk of contamination by environmental contaminants. Survey was done with 60 respondents, 37 (61.67%) said they were aware of the health risks associated with milk. Twenty-three people (38.33%) said they knew about diseases linked to drinking contaminated milk. It also discovered that there was no formal food hygiene training for any of the food handlers. However, 11.7% of the workers had advanced training in a variety of fields. Conclusions: The microorganisms associated with milk products’ spoilage in this study are of economical and public health significance. Some strains of A. flavus have been reported to produce potent mycotoxins called ochratoxin that can be harmful to human beings and animals. Cares should be taken on the handling of milk and milk products. And the improved preservation methods should be suggested to enhance the quality of milk products. The findings of the study provide a foundation fordeveloping better milk policies.

Evaluation of the changes in physiochemical properties and fatty acid profile of industrially pasteurized coconut (<em>Cocos nucifera</em>) milk during storage

“…The increase in acidity may be due to the production of microbial metabolic products such as acetic acid and lactic acid in coconut milk (Kurwijila, 1997). Lactic, acetic and succinic acids at concentration below 1.2 g/L, are being produced during the fermentation of coconut milk by Lactobacillus reuteri LR 92 (Onoharigho et al, 2022). However, coconut milk fermented by Lactobacillus reuteri DSM 17938, showed higher production of lactic acid (5.45 ± 0.33 g/L) and acetic acid in a lower proportion (0.56 ± 0.08 g/L) (Mauro & Garcia, 2019).…”

“…Coliform organisms and fungi such as Penicillium, Geotricum, Mucor, Fusarium and Saccharomyces spp. are also commonly found in coconut milk (Onoharigho et al, 2022). The generation time for multiplication of bacterial cells in coconut milk drops from 232 min at 10 °C to 44 min at 30 °C (Vallath & Shanmugam, 2022).…”

Natural Honey (Raw Honey): Insights on Quality, Composition, Economic and Health Effects: A Comprehensive Review

“…Sugars, proteins, fats, and nucleic acids all benefit from the stimulation provided by these antioxidants. This stimulation leads to cellular changes that eventually trigger an antioxidant response [110]. There is significant antioxidant action in honey.…”

Quality, composition and health effects of natural honey: a review

“…The antioxidant qualities of honey may be quantified by testing its ability to scavenge free radicals using assays including the oxygen radical absorbance capacity (ORAC) assay, the 1,1diphenyl-2-picrylhydrazyl (DPPH) scavenging assay and the ferric reducing antioxidant power (FRAP) assay (Escriche et al, 2014). High antioxidant capabilities in honey have been said to vary depending on the floral variety and region (Onoharigho et al, 2022). Honey (1.2 g/kg) was in a certain study shown to increase beta-carotene, vitamin C, glutathione reductase, uric acid levels and antioxidant activity in healthy adult volunteers Geană et al (2020).…”