Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria
The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and...
| 主要な著者: | , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Turkish Science and Technology Publishing (TURSTEP)
2021-01-01
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| シリーズ: | Turkish Journal of Agriculture: Food Science and Technology |
| 主題: | |
| オンライン･アクセス: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3391 |
| _version_ | 1828028202125099008 |
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| author | Fausat Adeola Abdulrahman Emiade Sanmi |
| author_facet | Fausat Adeola Abdulrahman Emiade Sanmi |
| author_sort | Fausat Adeola Abdulrahman |
| collection | DOAJ |
| description | The study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption. |
| first_indexed | 2024-04-10T13:49:01Z |
| format | Article |
| id | doaj.art-8fc50cefcb404c18a7f85bad8f3f4164 |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:49:01Z |
| publishDate | 2021-01-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-8fc50cefcb404c18a7f85bad8f3f41642023-02-15T16:10:50ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2021-01-0191152010.24925/turjaf.v9i1.15-20.33911941Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, NigeriaFausat Adeola Abdulrahman0Emiade Sanmi1Department of Microbiology, Ahmadu Bello University, Zaria,Department of Microbiology, Federal University of Technology, MinnaThe study aims at determining the physicochemical, proximate composition and the total viable count of Staphylococcus aureus in ‘Nono’ and yoghurt samples in Kaduna, Nigeria.Three hundred and eighty-four (384) fermented milk samples (Nono and yoghurt) were obtained from different selling points and were evaluated for the occurrence of S. aureus. The physicochemical and proximate analyses (pH, total titratable acidity, moisture content, ash content, protein content, and fat content) were determined. The results of the analyses showed that Nono had pH range of 3.56-3.61, total titratable acidity: 0.71-1.72, moisture content: 82.23-83.87%, ash content: 0.30-0.31%, crude protein content: 1.50-1.61%, crude fat content: 0.35-0.38 %. For yoghurt, the pH ranged from 3.76 -3.82, total titratable acidity: 1.10 -1.15, moisture content: 77.76-80.06%, ash content: 0.68- 0.70%, crude protein content: 3.40-3.45% and crude fat content: 1.76-1.79% from all the study areas. One hundred and four of the total samples were contaminated with S. aureus. Out of the 104 isolates of S. aureus that were isolated and identified, 88 were coagulase positive S.aureus. The Microgen Staph ID kit (Oxoid) was used to further confirm the characteristics of the 60 isolates of the coagulase positive S. aureus. The kit confirmed 43 isolates as S. aureus, the results indicated the presence of S. aureus in the milk samples which is of public health importance, as this can contribute to food-borne intoxication which can lead to food poisoning. There is a need for proper pasteurisation of raw milk to help eradicate S. aureus infection before human consumption.http://www.agrifoodscience.com/index.php/TURJAF/article/view/3391nonoyoghurtstapylococcus aureusfood poisoningphysicochemical |
| spellingShingle | Fausat Adeola Abdulrahman Emiade Sanmi Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria Turkish Journal of Agriculture: Food Science and Technology nono yoghurt stapylococcus aureus food poisoning physicochemical |
| title | Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria |
| title_full | Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria |
| title_fullStr | Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria |
| title_full_unstemmed | Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria |
| title_short | Physicochemical Properties, Proximate Composition and Total Viable Counts of Staphylococcus aureus in ‘Nono’ And Yoghurt Samples in Kaduna, Nigeria |
| title_sort | physicochemical properties proximate composition and total viable counts of staphylococcus aureus in nono and yoghurt samples in kaduna nigeria |
| topic | nono yoghurt stapylococcus aureus food poisoning physicochemical |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3391 |
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