• [email protected]
  • +971 507 888 742
Submit Manuscript
SciAlert
  • Home
  • Journals
  • Information
    • For Authors
    • For Referees
    • For Librarian
    • For Societies
  • Contact
  1. International Journal of Dairy Science
  2. Vol 6 (3), 2011
  3. 181-189
  • Online First
  • Current Issue
  • Previous Issues
  • More Information
    Aims and Scope Editorial Board Guide to Authors Article Processing Charges
    Submit a Manuscript

International Journal of Dairy Science

Year: 2011 | Volume: 6 | Issue: 3 | Page No.: 181-189
DOI: 10.3923/ijds.2011.181.189

Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

Article Trend



Total views 530

Authors


Ogbonna Innocent Okonkwo

Country: Nigeria

Keywords


  • microbiology
  • yeasts and mould
  • bacterial count
  • Nono
  • food safety
Research Article

Microbiological Analyses and Safety Evaluation of Nono: A Fermented Milk Product Consumed in Most Parts of Northern Nigeria

Ogbonna Innocent Okonkwo
Microbiological analyses and safety evaluation of nono was investigated by assaying for the presence of some microorganisms frequently implicated in food safety problems and spoilages including E. coli, S. aureus, Shigella and Salmonella sp. Others included aerobic mesophilic, anaerobic mesophilic, psychrotrophic microorganisms and yeasts and mould counts. E. coli, S. aureus, Shigella, Salmonella, aerobic mesophilic, anaerobic mesophilic, psychrotrophic microorganisms and yeasts and moulds were isolated in varying degrees with a range of 7.89, 6.60, 6.00, 6.50, 8.90, 6.30, 4.30 and 4.30 log10 cfu mL-1, respectively. Overall mean values of these counts were also 2.21, 1.51, 0.30, 1.17, 3.76, 1.76, 0.76 and 1.23 log10 cfu mL-1, respectively. Present Laboratory prepared nono did not contain any of the assayed organisms. There was statistically significant (p<0.05) difference between the means of the microbial groups at 95% confidence interval. Of the market nono samples analyzed, 86 (43%), 56 (28%) and 16 (8%) were positive for E. coli, S. aureus and Shigella sp., respectively. 48 (24%) harboured Salmonella sp. Shigella sp. was not detectable in three areas under study while E. coli approximately had the highest number of occurrence. Nono consumed in the said area has potential health risks to consumers. Proper hygiene in the process-line of nono was recommended.
PDF Fulltext XML References Citation

How to cite this article

Ogbonna Innocent Okonkwo, 2011. Microbiological Analyses and Safety Evaluation of Nono: A Fermented Milk Product Consumed in Most Parts of Northern Nigeria. International Journal of Dairy Science, 6: 181-189.

DOI: 10.3923/ijds.2011.181.189

URL: https://scialert.net/abstract/?doi=ijds.2011.181.189

Related Articles

Hygienic Quality of Some Fermented Milk Products
Microbial Assessments of Bulk Milk Before and After Pasteurization in Two Different Dairy Farms in Zaria, Nigeria
Microbiological Quality Assessments of Biradon, Kesham and Kindrimo: Milk Products Sold in Maiduguri, Nigeria
Melatonin Milk; A Milk of Intrinsic Health Benefit: A Review
Microbial Hazards Associated with Fermented Milk (Roub and Mish) Processing in Sudan
Production of Nigerian Nono Using Lactic Starter Cultures
Microbiology of Camel Fermented Milk (Gariss) in Sudan
Isolation of Some Pathogens from Raw Milk of Different Milch Animals
Chemical and Microbiological Evaluation of Plain and Fruit Yoghurt in Khartoum State, Sudan

Leave a Comment


Your email address will not be published. Required fields are marked *

Useful Links

  • Journals
  • For Authors
  • For Referees
  • For Librarian
  • For Socities

Contact Us

Office Number 1128,
Tamani Arts Building,
Business Bay,
Deira, Dubai, UAE

Phone: +971 507 888 742
Email: [email protected]

About Science Alert

Science Alert is a technology platform and service provider for scholarly publishers, helping them to publish and distribute their content online. We provide a range of services, including hosting, design, and digital marketing, as well as analytics and other tools to help publishers understand their audience and optimize their content. Science Alert works with a wide variety of publishers, including academic societies, universities, and commercial publishers.

Follow Us
© Copyright Science Alert. All Rights Reserved