Isolation and Identification of Bacterial and Fungal Spoilage Organisms in Branded and Unbranded Milk; Consumer Perception of Safety Hazard for Milk

Abstract

Background: This research aims to isolate and identify bacterial and fungal spoilage organisms in branded and unbranded milk, as well as to assess the parameters linked to milk safety risk. A total of 30 samples were collected for laboratory testing. For analysis, the samples were inoculated on several mediums. The bacterial and fungal isolates were identified using Gram staining and biochemical identification methods. Results: According to the findings, Klebsiella spp. and Escherichia coli are the most common bacteria found in isolated organisms from branded and unbranded milk (22.6%). Meanwhile, 8.8% of both Enterococcus faecalis and Streptococcus faecalis were found in the samples. 3.7% of Serratia marcescens and some Streptococcus species were all identified in the samples. At the milk outlets, regularly opening containers to sell milk and predisposing the milk to hand contamination increased the risk of contamination by environmental contaminants. Survey was done with 60 respondents, 37 (61.67%) said they were aware of the health risks associated with milk. Twenty-three people (38.33%) said they knew about diseases linked to drinking contaminated milk. It also discovered that there was no formal food hygiene training for any of the food handlers. However, 11.7% of the workers had advanced training in a variety of fields. Conclusions: The microorganisms associated with milk products' spoilage in this study are of economical and public health significance. Some strains of A. flavus have been reported to produce potent mycotoxins called ochratoxin that can be harmful to human beings and animals. Cares should be taken on the handling of milk and milk products. And the improved preservation methods should be suggested to enhance the quality of milk products. The findings of the study provide a foundation for developing better milk policies.