Study of Microbial Content in Imported and Local Dairy Products (Yoghurt) from Locally Markets in Baghdad Governorate

Abstract

Yogurt or sour milk is thought to be an appropriate food source for a variety of microorganisms that may grow and reproduce in it from a variety of sources, some of which can lead to food poisoning, infection, or spoiling in humans. Thus, the purpose of this study was to assess the bacteriological content and identify any instances of Salmonella enterica, Staphylococcus aurous, Lactobacillus delbrueckii, Lactococcus lactis, and Lactobacillus acidophilus in addition to Escherichia coli bacteria. The percentage of pathogenic and beneficial bacteria present in milk, both locally produced and imported, is measured and compared to standard specifications for the number of permissible germs in milk. The yogurt is traded in stores and markets in Baghdad and its surrounding areas. The time frame for conducting this study was November 2021–March 2021. According to the study's findings, out of 100 samples of local milk, 23 samples included bacteria, and the amounts and kinds of both good and bad bacteria varied. My agencies are 18 positive samples of Staphylococcus aureus and 10 positive samples of Escherichia coli, respectively. In 12 positive Lactococcus lactis samples, 10 positive Lactobacillus delbrueckii samples, and 30 positive Lactobacillus acidophilus samples, Salmonella enterica germs were found. According to the results for 100 samples of imported yogurt, the following were the positive samples for microbial content, with varying levels of germs: Each sample tested positive for lactobacillus lactis, lactobacillus acidophilus, and lactobacillus delbrueckii. Their test results for the remaining microorganisms were positive. Escherichia coli is present in sample 12, whereas bacteria are present in sample 10. Sample 10 of Staphylococcus aurous tests positive for these microorganisms. The findings demonstrated that local milk is less prone to contamination than imported milk because it is produced in a manner that complies with health and safety regulations, shielding it from contamination. In addition to storage, the lack of preservatives, which slows down the decomposition of milk and increases the number of germs, and the transportation procedure from neighboring locations also contribute to the prevention of infection. Excellent and quick. Following the Gram stain characterisation of the isolates on MacConkey and blood agar media, Vitek was used to describe the isolates and all of the bacteria's DNA was recovered. Next, the isolates were added using the 16SRrna gene for molecular diagnosis. Sequencing and recording of isolates were done on the NCBI Global Genetics website.