A Safety Evaluation Study Of Locally Manufactured Dairy Products

Abstract

Introduction: Locally produced dairy products safety issue, is of a pressing public health concern, as they can pose health risks to consumers due to potential contamination and inadequate safety controls.
Objective:This study sought to assess the safety levels of locally produced dairy products. Samples of locally produced cow milk dairy product were collected randomly from Fulani hawkers busy Hausa settlements in Edo/Delta state (Benin, Abraka, Obiaruko).
Methods: Microbial and biochemical processes were carried out following appropriate microbiological and biochemical techniques. The bacterial species isolated include: Staphylococcus aureus, Bacillus species, lactobacillus, and Enterobacter species.
Results: The organism with the highest percentage occurrence was Enterobacter species (45.4%) followed by Staphylococcus aureus (27.3%), then Bacillus species (18.2%) and lactobacillus (9.1%). Sample A which was obtained from Abraka had a Total bacterial count which was Too numerous to count (TNTC), and Sample B which was obtained form Benin city had a Total bacterial count of 14.5 and a colony forming unit of 1.45 x 108, and Sample C which was obtained from Obiaruko had a Total bacterial count of 14.0 and a colony forming unit of 1.40 x 108.
Conclusion: According to the results, the bacteria present in the sample exceeds the recommended limit. The study highlights the need for improved sanitary practices and quality control measures to ensure consumer safety and reduce the risk of food borne illnesses.