English

Tankoano Abel,Savadogo Aly,Compaore Sereme Diarra,D Hounhouigan Joseph,Sawadogo Lingani Hagr eacute tou,Kabore Donatien,Fanou Fogny Nadia,Soma Adama

doi:10.5897/ajmr2015.7949

Abstract

The present study was undertaken to investigate the microbiological quality of milk and artisanal dairy products sold in Ouagadougou markets. Forty-five (45) samples of milk and dairy products including raw milk, sour milk and yoghurt were collected and analyzed for aerobic mesophilic bacteria (AMB), total coliforms (TC), thermotolerant coliforms (TTC), Staphylococcus aureus (S. aureus), lactic acid bacteria (LAB) and yeasts and moulds (YM). The coliforms bacteria were then purified and identified by using API 20E system. The mean values of TC, TTC, S. aureus LAB and YM in the raw milk were 8.95, 6.43, 6.21, 4.83, 8.01 and 4.78 log cfu mL-1 respectively, In sour milk they were 10.44, 5.62, 4.12, 6.98, 7.38 and 3.75 log cfu mL-1 respectively, while in yoghurt samples the mean values of TC, TTC, S. aureus LAB and YM were 9.98, 5.77, 5.50, 6.12, 9.78 and 4.86 log cfu mL-1 respectively. The dominant coliforms isolated from raw milk, sour milk and yoghurt samples were found to be Escherichia coli, Klebsiella pneumonia and Enterobacter cloacae. Citrobacter spp was not found in any of the analyzed samples. The wide range of the samples analyzed did not comply with the standards quality. Thus it is necessary to set up an awareness program including capacity building of all the actors working in the sector of milk and dairy products. Key words: Raw milk, sour milk, yoghurt, microbiological quality, Ouagadougou.

Highlights

Milk and dairy products are important components of a healthy diet
The present study investigated the microbiological and physico-chemical quality of artisanal milk products sold in Ouagadougou
Total (8/45) 17.78 (24/45) 53.33 (17/45) 33.78 (18/45) 40.00 (13/45) 28.89 the microbiological quality of raw milk, sour milk and artisanal yoghurt sold in Ouagadougou markets

Summary

Introduction

Milk and dairy products are important components of a healthy diet. They can present a health hazard due to the possible contamination with pathogenic bacteria when there are consumed unpasteurized or expose to environment, (Angulo et al, 2009). More than 200 known diseases are transmitted through food contaminated by pathogenic bacteria, fungi, viruses, and parasites (Oliver et al, 2005).

Objectives

Methods

Results

Conclusion