search
for
 About Bioline  All Journals  Testimonials  Membership  News  Donations


African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358
EISSN: 1684-5374
Vol. 16, No. 2, 2016, pp. 10841-10852
Bioline Code: nd16022
Full paper language: English
Document type: Research Article
Document available free of charge

African Journal of Food, Agriculture, Nutrition and Development, Vol. 16, No. 2, 2016, pp. 10841-10852

 en MICROBIOLOGICAL ANALYSIS OF TRADITIONALLY FERMENTED MILK SOLD IN KINIGI SECTOR OF MUSANZE DISTRICT IN RWANDA
Nzabuheraheza, Francois D. & Nyiramugwera, A.N.

Abstract

A research work entitled: “Microbiological analysis of traditionally fermented milk (Ikivuguto) sold in Kinigi Sector of Musanze District,” was carried out at Higher Learning Institution of Applied Sciences (INES-Ruhengeri) Laboratory of Microbiology located near Volcanoes in the Northern Province of Rwanda. The main objective of this work was to determine the microbiological quality of traditionally fermented milk, which is consumed by Kinigi Center local people. The hypothesis was to analyze if traditionally fermented milk commercialized in Kinigi restaurants contained pathogenic bacteria such as fecal coliforms and Escherichia coli check for this species in other resources , in addition to staphylococci and yeasts. Milk samples were collected from Kinigi sector and examined in the microbiology laboratory in order to assess the microbiological quality and safety of traditionally fermented milk in rural areas. The samples were analyzed qualitatively and quantitatively for the microbes found in fermented milk sold in Kinigi Center, and the results were as follows: 7.21x107 CFU/ml for total counts; 3.89x107 CFU/ml for Lactobacillus check for this species in other resources ; 2.77x107 CFU/ml for yeasts; 1.196x105 CFU/ml for total coliforms; 9.63x104 CFU/ml for fecal coliforms and 8.92x103 CFU/ml for staphylococci. Biochemical tests were carried out and the results showed that identified pathogens were E. coli, Providencia alcalifaciens check for this species in other resources , and the staphylococci group. It was found that fermented milk contained genera and species of Staphylococcus haemolyticus check for this species in other resources , Staphylococcus aureus check for this species in other resources , Staphylococcus intermedius check for this species in other resources , Staphylococcus xylosus check for this species in other resources and Staphylococcus saprophyticus check for this species in other resources . Findings showed that the commercial milk samples were cross-contaminated by different pathogens from environment. These contaminations could have been due to improper handling, presence of flies, soil erosion, dust from atmosphere, as well as contaminated milk vessels or pots, stirrers and unpasteurized water. It was concluded that local farmers and milk retailers did not adhere to required hygienic conditions for milk safety. In this regard, the sold traditional fermented milk does not meet health and safety standards because people did not respect good manufacturing practices. The hypothesis and main objective were confirmed, because traditionally fermented milk of Kinigi was cross-contaminated before consumption. Thus, it would be better to train farmers in the areas of product hygiene, sanitation and safety during milking, processing and marketing.

Keywords
Cross-contamination; Escherichia coli traditionally fermented milk; Listeria monocytogenes; Staphylococcus aureus; Salmonella spp.; Candida spp.; milk spoilage

 
© Copyright 2016 - African Journal of Food, Agriculture, Nutrition and Development
Alternative site location: http://www.ajfand.net/

Home Faq Resources Email Bioline
© Bioline International, 1989 - 2018, Site last up-dated on 18-Jan-2018.
Site created and maintained by the Reference Center on Environmental Information, CRIA, Brazil
System hosted by the Internet Data Center of Rede Nacional de Ensino e Pesquisa, RNP, Brazil