Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

• Published in: International journal of food science Vol. 2017; no. 2017; pp. 1 - 16
• Main Authors: Kuiate, Jules-Roger, Pamo, E. Tedonkeng, Keilah, Lunga Paul, Glory Moh, Lamye
• Format: Journal Article
• Language: English
• Published: Cairo, Egypt Hindawi Publishing Corporation 2017; Hindawi; Hindawi Limited
• Subjects: Aerobic bacteria; Bacteria; Biochemistry; Coliforms; Consumers; Contamination; Dairy industry; Dairy products; Developing countries; Disease; Dry season; Enterobacteriaceae; Food contamination & poisoning; Food processing industry; LDCs; Marketing; Microbiology; Microorganisms; Milk; Mold; Organisms; Pathogens; Quality; Rainy season; Refrigeration; Seasons; Yeast; Yeasts; Yogurt; Cameroon
• ISSN: 2356-7015; 2314-5765; 2314-5765
• DOI: 10.1155/2017/5839278

The microbial conditions of locally made yoghurt (shalom) marketed in three areas of Cameroon were evaluated during the dry and rainy seasons alongside three commercial brands. A total of ninety-six samples were collected and the microbial conditions were based on total aerobic bacteria (TEB), coliforms, yeasts, and moulds counts as well as the identification of coliforms and yeasts using identification kits. Generally, there was a significant increase (p≤0.05) in total aerobic and coliform counts (especially samples from Bamenda), but a decrease in yeast and mould counts of the same samples during the rainy season when compared to those obtained during the dry season. These counts were mostly greater than the recommended standards. Twenty-one Enterobacteriaceae species belonging to 15 genera were identified from 72 bacterial isolates previously considered as all coliforms. Pantoea sp. (27.77%) was highly represented, found in 41% (dry season) and 50% (rainy season) of samples. In addition, sixteen yeast species belonging to 8 genera were equally identified from 55 yeast isolates and Candida sp. (76.36%) was the most represented. This result suggests that unhygienic practices during production, ignorance, warmer weather, duration of selling, and inadequate refrigeration are the principal causes of higher levels of contamination and unsafe yoghurts.