Microbiological and Physiochemical Assessment of Street Vended Soyabean Cheese Sold in Minna, Nigeria

Abstract

<p><strong><em>Objective:</em></strong> To evaluate microbial quality assessment of street vended soyabean cheese products (Tofu) sold in Minna metropolis</p> <p><strong><em>Method:</em></strong> Standard microbiological pour plate technique was used to examine the microbial content of ready to eat soybean cheese and also to isolate, characterize and identify the microorganisms.</p> <p><strong><em>Result:</em></strong> The results revealed the viable bacterial counts ranged from 1.40 x 10⁵ cfu/ml - 8.40 x 10⁵ cfu/ml, enteric bacterial counts ranged from 1.10 x 10⁵ cfu/ml – 7.60 x 10⁵ cfu/ml and fungal counts ranged from 3.0 10³ cfu/ml – 36.0 x 10³ cfu/ml. The bacteria isolated from the samples were <em>Staphylococcus aureus, Enterobacter aerogenes, Escherichia coli, Pseudomonas aeruginosa</em> and species <em>of Klebsiella</em> and <em>Bacillus</em> while fungi isolated include <em>Microsporum canis</em>, <em>Trichophyton rubrum</em>, <em>Aspergillus niger </em>and species of <em>Candida</em> and <em>Mucor</em>. The most frequently occurring bacteria was <em>S. aureus</em> while the most frequently occurring fungal was species of <em>Mucor</em>.</p> <p><strong><em>Conclusion:</em></strong> The results suggested that the soybean cheese samples were contaminated with pathogenic microorganisms and could cause health hazard to the consumers. There is need to improve personal hygiene and environmental sanitation as a good hygienic practice in the production and preparation of the soybean cheese since it serves as a good source of protein, carbohydrate and fat being of great nutritional value to the consumers.</p

Microbial contamination in industrial tofu

“…SCP counts as high as 5.5x10 4 CFU g -1 were observed, which are similar to the levels demonstrated by van KOOIJ & De BOER (1985) in Nigeria and by MALLET et al (2007) in the city of Lavras, Brazil. The presence of SCP was also confirmed in tofu by DANIYAN et al (2011).…”

“…Microbiological quality of this product must be checked to avoid infections or food poisoning. But, few reports about the microbiological quality of tofu have been published (van KOOIJ & DE BOER, 1985;ASHENAFI, 1994;MALLET et al, 2007;DANIYAN et al, 2011;ANANCHAIPATTANA et al, 2012;ROSSI et al, 2016). Therefore the aim of this study was to evaluate the bacteriological quality of two different brands of industrialized tofu sold in a supermarket over a period of six months in 2015, at Porto Alegre city, Brazil.…”

Antibiotics Susceptibility Profile of Biofilm-Forming Bacteria Isolated from Soybean Milk Drinks Sold in Abakaliki Metropolis, Nigeria

“…From the results of this study, the highest level of contamination of soybean milk by biofilm-forming bacteria was observed in the samples collected from Rice Mill and Nkaliki. The large number of biofilm-forming bacteria in these products from the colony counts observed, confirms that the soybean milk sold within the Rice mill and Nkaliki were prepared in a poor hygienic environment and may pose serious health hazard to consumers while the ones sold at Azugwu and mechanic site were fairly better [31,11]. The consumption of large amounts of these biofilm-forming bacteria in soybean milk could change the normal flora which may lead to food-borne diseases like dysentery, diarrhoea and stomach ache [31,8].…”

“…The tube method (TM) is a qualitative assay for the detection of biofilm production in microorganisms by the presence of visible film, as described by [11]. The isolates were inoculated in a polystyrene test tube which contained TSB and incubated for 24 h at 37°C.…”