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African Journal of Biomedical Research
Ibadan Biomedical Communications Group
ISSN: 1119-5096
Vol. 3, No. 2, 2000, pp. 89-92
Bioline Code: md00027
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Biomedical Research, Vol. 3, No. 2, 2000, pp. 89-92

 en MICROBIOLOGICAL QUALITY OF LOCAL SOYMILK: A PUBLIC HEALTH APPRAISAL
O. E. ADELEKE, B. A. ADENIYI and A. A. AKINRINMISI

Abstract

The ubiquity in the hawking of locally produced soymilk, packaged in different forms, was considered a public health concern. The attendant increase in the rate of soymilk consumption has encouraged low scale production of the milk under household condition with little or no regard to quality control measures. Accordingly, branded and unbranded soymilk samples were subjected to microbiological analyses to ascertain their hygienic standard of production. The soymilk samples were found to have pH in the range of pH 7.2 to 7.5. Screening for microbial contaminants revealed generally high bacterial and fungal counts of 2.9 x 107 cells/ml. to 1.02 x 108 cells/ml. and 3.5 x 107 to 2.13 x 108 cells/ml. respectively as well as high Most Probable Number (180+) of coliform bacilli per 100ml of each sample. Regular contamination with Escherichia coli check for this species in other resources , other faecal coliforms and Staphylococcus aureus check for this species in other resources was detected in all the samples. In addition, Pseudomonas aeruginosa check for this species in other resources , other Gram-negative bacilli and streptobacilli were detected in most of the nylon packed (unbranded) samples. The fungal isolates were mainly Aspergillus check for this species in other resources spp., Penicillium check for this species in other resources spp and Fusarium check for this species in other resources . The microbial population detected in terms of number and types reflected poor hygienic standard of production, constituting a public health hazard among the populace. There is a need to streamline soymilk production for proper monitoring and quality assurance.

Keywords
Microbiological quality, local soymilk, public health.

 
 fr
O. E. ADELEKE, B. A. ADENIYI and A. A. AKINRINMISI

Résumé

La non-regularisation dans la vente a la sauvette du lait de soja produit localement et ensechete sous differentes formes est considere comme un probleme de sante publique. L' augmentation du taux de consommation du lait de soja a encourage la production a basse echelle de lait domestiquement et sans respect des mesures de controle de la qualite. Respectivement d' echantellons de marques deposes et non - inregistre's de lait de soja etaient passees sous analyses microbiologigues pour determiner leur niveau hygiunique de production. Des echantillons de lait de soja s' averaient avoir un pH de 7.2 a 7.5. In selectionnant par contamination microbienne le taux de bacteries et de fungites s' averaient deve' s 2.9 x 107 cellules/ml - 1.02 x 108 cellules/ml et 3.5 x 107 - 2.13 x 108 cellules/ml respectivement, aussi le nombre eleve le plus problable (1.80+) de bacille coliforme par 100ml de chaque echanlellon. La contamination reguliere de Escherichia. coli (E-coli), di autres coliforme fecaux et de staphylocoques Aureus etait detecte dans tous les echantillons. De plus, despseudonome aeruginoso, d' autres bacilles de gramme negative et desstreptocoques etaient detectees dans la plupart des echantillons ensaches (non- enregistres). Les fungites isoles etaient principalement l' aspergille sp, penicillium sp et Fusaruum sp. la population microbienne detectee en nombre et types reflecte la pauvre standard d' Hygiene de production constituent un danger (obstacle) pour la sante publique. It est d' interet de controler (regulariser) strictement la production du lait de soja et L' assurance de la qualite.

Mots Clés
Mots cle: Qualite microbiologiques, lait de soja locale, sante publique.

 
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