MICROBIOLOGICAL AND PHYSIOCHEMICAL ASSESSMENT OF STREET VENDED SOYABEAN CHEESE SOLD IN MINNA, NIGERIA


Methodology

Authors


  • Daniyan S. Y.


    Department of Microbiology, Federal University of Technology, P.M.B 65
    Minna Niger State

  • M. E. Abalaka


    Department of Microbiology, Federal University of Technology, P.M.B 65
    Minna Niger State

  • J. A. Momoh


    Department of Microbiology, Federal University of Technology, P.M.B 65
    Minna Niger State

  • N. U Adabara

DOI:



https://doi.org/10.7439/ijbar.v2i1.19

Abstract

Objective: To evaluate microbial quality assessment of street vended soyabean cheese products (Tofu) sold in Minna metropolis Method: Standard microbiological pour plate technique was used to examine the microbial content of ready to eat soybean cheese and also to isolate, characterize and identify the microorganisms. Result: The results revealed the viable bacterial counts ranged from 1.40 x 105 cfu/ml – 8.40 x 105 cfu/ml, enteric bacterial counts ranged from 1.10 x 105 cfu/ml 7.60 x 105 cfu/ml and fungal counts ranged from 3.0 103 cfu/ml 36.0 x 103 cfu/ml. The bacteria isolated from the samples were Staphylococcus aureus, Enterobacter aerogenes, Escherichia coli, Pseudomonas aeruginosa and species of Klebsiella and Bacillus while fungi isolated include Microsporum canis , Trichophyton rubrum , Aspergillus niger and species of Candida and Mucor . The most frequently occurring bacteria was S. aureus while the most frequently occurring fungal was species of Mucor . Conclusion: The results suggested that the soybean cheese samples were contaminated with pathogenic microorganisms and could cause health hazard to the consumers. There is need to improve personal hygiene and environmental sanitation as a good hygienic practice in the production and preparation of the soybean cheese since it serves as a good source of protein, carbohydrate and fat being of great nutritional value to the consumers.

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Published

2010-02-01

How to Cite

Y., D. S., Abalaka, M. E., Momoh, J. A., & Adabara, N. U. (2010). . International Journal of Biomedical and Advance Research, 2(1), 25–31. https://doi.org/10.7439/ijbar.v2i1.19

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Section

Short Communication

Dr. Jun Ren is a dedicated and experienced registered dietitian and nutritionist who is committed to helping people achieve their health goals through personalized nutrition plans. With a passion for promoting healthy eating habits and preventing chronic diseases, Dr. Ren has been able to assist numerous clients in improving their overall quality of life.

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