EVALUATION OF BACTERIAL COUNT IN MILK PRODUCTS (TSALA, MADARA AND KINDIRMO) IN JOS METROPOLIS, NIGERIA

Abstract

The study was carried out to assess the bacterial count of milk products (Tsala, Madara, and Kindirmo) collected from four locations (Dadin Kowa, Bukuru, Terminus, and Farin Gada) in Jos Metropolis, Nigeria. A total of 120 samples were analyzed, with 40 samples per product from each location. The evaluation of Total Bacterial Count (TBC) and Total Coliform Count (TCC) revealed a significant differences across locations and product types. The highest TBC for Kindirmo was recorded in Dadin Kowa (3.82 x 10⁶ cfu/ml), while that of Madara showed the highest count in Bukuru (3.35 x 10⁶ cfu/ml). Tsala had the highest TBC in Terminus (3.64 x 10⁶ cfu/ml). For TCC, Tsala consistently showed elevated levels, with the highest count observed in Bukuru (2.04 x 10⁶ cfu/ml). The microbiological analysis identified several bacterial isolates, including Staphylococcus spp., Bacillus spp., and Escherichia coli. Escherichia coli had the highest concentration in Madara (4.7 x 10⁶ cfu/ml), while Staphylococcus spp. reached its peak in Tsala (2.0 x 10⁶ cfu/ml). Beneficial bacteria such as Lactobacillus spp. and Streptococcus spp. were also identified, playing a key role in fermentation, while potentially harmful strains like Escherichia coli and Staphylococcus aureus were detected, indicating risks of foodborne illness. These findings underscore the need for stringent sanitation and handling measures in milk production to ensure consumer safety. Continuous monitoring and education for dairy handlers are recommended to reduce bacterial contamination. Further research is needed to explore the specific roles of beneficial and harmful strains in milk fermentation and spoilage.