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Background: Soured milk has an outstanding nutritional quality and highly consumed by people in Kampala and Uganda. However, it is an excellent medium for pathogen bacterial growth and an important source of bacterial infections when poorly handled. A cross sectional study was carried out to assess for occurrence of pathological bacterial species in soured milk sold in retail dairy shops in Makindye, Kampala, Uganda. A total of 174 soured milk samples were purposively collected and analyzed using by standard bacteriological methods. 89.1% of the samples showed significant bacterial contamination. The most commonly isolated organisms were E coli (47.1%), Klebsiella spp (28.4%) Shigella Spp (11.6%), Salmonella Spp (7.1%) and Enterobacteria faecalis (5.8%). Factors associated with contamination included; age, level of education, working experience, source of information on milk handling, longevity of soured milk, presence of pests at facility, availability of hand washing equipment and general cleanliness.
Frank Kiwanuka. 2018. \u201cBacteriological profile and safety of Soured Milk in Uganda\u201d. Global Journal of Medical Research - L: Nutrition GJMR-L Volume 18 (GJMR Volume 18 Issue L1).
Crossref Journal DOI 10.17406/gjmra
Print ISSN 0975-5888
e-ISSN 2249-4618
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Total Score: 103
Country: Unknown
Subject: Global Journal of Medical Research - L: Nutrition
Authors: Ivan Kamurasi, Frank Kiwanuka, Lwanira Catherine (PhD/Dr. count: 0)
View Count (all-time): 145
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Publish Date: 2018 11, Wed
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This study aims to comprehensively analyse the complex interplay between
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