Bacteriological profile and safety of Soured Milk in Uganda

Frank Kiwanuka

Authors

Frank Kiwanuka

Keywords:

soured milk, bacterial species, food safety, contamination, bacteriological profile

Abstract

Background: Soured milk has an outstanding nutritional quality and highly consumed by people in Kampala and Uganda. However, it is an excellent medium for pathogen bacterial growth and an important source of bacterial infections when poorly handled. A cross sectional study was carried out to assess for occurrence of pathological bacterial species in soured milk sold in retail dairy shops in Makindye, Kampala, Uganda. A total of 174 soured milk samples were purposively collected and analyzed using by standard bacteriological methods. 89.1% of the samples showed significant bacterial contamination. The most commonly isolated organisms were E coli (47.1%), Klebsiella spp (28.4%) Shigella Spp (11.6%), Salmonella Spp (7.1%) and Enterobacteria faecalis (5.8%). Factors associated with contamination included; age, level of education, working experience, source of information on milk handling, longevity of soured milk, presence of pests at facility, availability of hand washing equipment and general cleanliness.

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How to Cite

Bacteriological profile and safety of Soured Milk in Uganda. (2018). Global Journal of Medical Research, 18(L1), 1-8. https://medicalresearchjournal.org/index.php/GJMR/article/view/1619

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