article · Asian Journal of Science Technology Engineering and Art
Dairy products such as milk, cheese, and yogurt sold across retail points in Kwami Local Government Area exhibit substantial variations in their physical and chemical compositions alongside dangerous levels of bacterial contamination. Testing according to established food safety guidelines revealed high moisture levels, elevated titratable acidity, and notable shifts in pH and protein content across sampled items. Crucially, microbial screening identified heavy contamination by organisms including Escherichia coli, Staphylococcus aureus, and Bacillus subtilis, with certain detected strains demonstrating resistance to antibiotics. These conditions highlight severe risks of foodborne illness for local consumers. Addressing these hazards requires the urgent deployment of reinforced quality control standards, rigorous regulatory enforcement across informal retail markets, and targeted public awareness programmes to ensure basic hygiene throughout the local dairy supply chain.
Contaminated dairy products can cause severe foodborne illness and spread antibiotic-resistant bacteria across communities. By documenting the exact bacterial loads and chemical quality of locally retailed dairy goods, these findings give food safety regulators and health officials the clear evidence needed to identify processing failures, enforce hygiene standards, and safeguard consumers from preventable infections.
The findings serve as early-stage surveillance research rather than a commercial product, highlighting clear entry points for dairy processors and diagnostic developers. The identified contamination suggests a viable demand for affordable pasteurisation hardware, reliable cold-chain logistics, and rapid on-site microbial testing kits designed for small-scale dairy traders and regulatory inspectors working in informal agricultural markets.
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This study evaluates the physicochemical and microbial properties of commonly consumed dairy products in Kwami Local Government Area (L.G.A.), with the objective of identifying potential health risks to consumers and informing regulatory oversight. A variety of dairy products—including milk, cheese, and yogurt—were sampled from multiple retail points and analyzed using standard analytical techniques in accordance with National Agency for Food and Drug Administration and Control (NAFDAC) and Codex Alimentarius guidelines. Physicochemical parameters assessed included pH, moisture, fat, protein content, and titratable acidity, while microbial analysis targeted pathogenic organisms such as Escherichia coli, Staphylococcus aureus, and Listeria monocytogenes. Results revealed significant variation in physicochemical properties, with protein content ranging from 9.80 ± 0.01% to 11.3 ± 0.82%, high moisture levels (70.5 ± 0.61% to 75.5 ± 0.61%), and elevated titratable acidity (0.5254 ± 0.03% in fresh milk to 2.6800 ± 0.02% in Kindirmo). Mean pH values were 3.50 and 4.55 for fresh milk and Kindirmo, respectively. Microbial screening detected high levels of contamination, including Staphylococcus aureus (3.00 × 10⁵ CFU/ml), Escherichia coli (8.0 × 10⁶ CFU/ml), Bacillus subtilis (2.80 × 10⁶ CFU/ml), and Lactobacillus bulgaricus (5.0 × 10⁵ CFU/ml), with some strains exhibiting antibiotic resistance. These findings underscore serious public health concerns and emphasize the urgent need for strengthened quality control measures, regulatory enforcement, and public awareness to enhance dairy safety in the region.
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DOI: 10.58578/ajstea.v3i5.7412
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