Microbiological Assessment of Soft Cheese (Wara), Raw Dairy Milk and Dairy drinking water from selected farms in Ibadan, Nigeria
1. Department of Microbiology, Faculty of Life Sciences, PMB 1154, University of Benin, Benin City, Nigeria (http://orcid.org/0000-0001-9930-313X, nicholas.igiehon@uniben.edu) 2. Department of Veterinary Laboratory Technology, Federal College of Animal Health and Production Technology, Moor Plantation, Ibadan, Nigeria 3. Department of Microbiology, Chrisland University, Abeokuta, Nigeria 4. Department of Statistics, Federal College of Animal Health and Production Technology, Moor Plantation, Ibadan, Nigeria
Igiehon, N. O.*1, Igiehon, B. C.2, Taiwo, M. O.3, Ayodeji, I. O.4
Corresponding Author: nicholas.igiehon@uniben.edu; Tel: 07062489510
Recieved Date: June 2022; Accepted Date: June 2022; Published Date: June, 2022
ABSTRACT
Background/Objective: Due to the high consumption rate of milk and soft cheese and the conventional methods involved in their production biological sources in Nigeria, this study was designed to investigate microbial risk assessments associated with consumption of soft cheese (Wara) and raw milk. Materials and Methods: Samples were collected from three different Fulani dairy herds in Ibadan, Oyo State, Nigeria and subjected to microbiological evaluation and antimicrobial susceptibility testing. Results: Aspergillus flavus was the only isolated fungal sp. from soft cheese (Wara), while Staphylococcus aureus, Vibrio cholera, Hafnia alvei, Proteus mirabilis, Escherishia coli, Psuedomonas aeuroginosa, Citrobacter freundii, and Klebsiella pneumonia were the bacterial spp. isolated from Wara, dairy milk and dairy drinking water. The total bacterial counts from soft cheese (Wara) from the three selected farms A, B and C were 3.5×105 Cfu/ml, 4.0×105 Cfu/ml and 5.3×105 Cfu/ml respectively, while fungal count was 3CFU/100µl. The total bacterial counts from dairy milk from the three selected farms A, B and C were 2.0 ×105 Cfu/ml, 3.5 × 105 Cfu/ml and 6.5 × 105 Cfu/ml respectively. Also,1.4×105 Cfu/ml, 1.9×105 Cfu/ml and 4.9×105 Cfu/ml were the recorded bacterial counts from dairy water from farm A, B and C respectively. The organisms isolated from wara were resistant to enrofloxacin, gentamycin, cefatriaxone and colistin. Bacteria isolated from raw milk were susceptible to enrofloxacin and gentamicin. Conclusion: This study has revealed that most of the cheeses sold at Ido Local Government Area are contaminated with pathogens.