Table of Contents Author Guidelines Submit a Manuscript
International Journal of Food Science
Volume 2017, Article ID 5839278, 16 pages
https://doi.org/10.1155/2017/5839278
Research Article

Seasonal Microbial Conditions of Locally Made Yoghurt (Shalom) Marketed in Some Regions of Cameroon

1Department of Biochemistry, University of Dschang, Dschang, Cameroon
2Department of Biochemistry, University of Yaounde 1, Yaounde, Cameroon
3Department of Animal Production, University of Dschang, Dschang, Cameroon

Correspondence should be addressed to Kuiate Jules-Roger; moc.oohay@etaiukrj

Received 30 July 2017; Revised 19 November 2017; Accepted 28 November 2017; Published 20 December 2017

Academic Editor: Salam A. Ibrahim

Copyright © 2017 Lamye Glory Moh et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Linked References

  1. L. C. Durga, D. Sharda, and M. P. Sastry, “Effect of storage conditions on keeping quality, riboflavin and niacin of plain and fruit yoghurt,” Indian Journal of Dairy Science, vol. 39, no. 4, pp. 404–409, 1986. View at Google Scholar
  2. G. M. Lamye, K. A. L. Suffo, T. E. Pamo, and J.-R. Kuiate, “Physical and chemical quality appraisal of locally made yoghurt marketed in some regions of cameroon,” World Journal of Food Science and Technology, vol. 1, no. 2, pp. 84–92, 2017. View at Google Scholar
  3. A. Sofu and F. Y. Ekinci, “Estimation of storage time of yogurt with artificial neural network modeling,” Journal of Dairy Science, vol. 90, no. 7, pp. 3118–3125, 2007. View at Publisher · View at Google Scholar · View at Scopus
  4. D. K. Sandrou and I. S. Arvanitoyannis, “Application of Hazard Analysis Critical Control Point (HACCP) system to the cheese-making industry: A review,” Food Reviews International, vol. 16, no. 3, pp. 327–368, 2000. View at Publisher · View at Google Scholar · View at Scopus
  5. WHO, “World Health Organization, Food safety and health: A strategy for the WHO African region,” Resolution AFR/RC57/4, Regional Committee for Africa, Brazzaville, Republic of Congo, 2007, Fifty-seventh session. View at Google Scholar
  6. WHO., World Health Organization, General Information Related to Microbiological Risks in Food, 2012, http://www.who.int/foodsafety/micro/general/en/index.html.
  7. M. Rajagopal, B. G. Werner, and J. H. Hotchkiss, “Low pressure CO2 storage of raw milk: Microbiological effects,” Journal of Dairy Science, vol. 88, no. 9, pp. 3130–3138, 2005. View at Publisher · View at Google Scholar · View at Scopus
  8. L. Jespersen and M. Jakobsen, “Specific spoilage organisms in breweries and laboratory media for their detection,” International Journal of Food Microbiology, vol. 33, no. 1, pp. 139–155, 1996. View at Publisher · View at Google Scholar · View at Scopus
  9. C. Baylis, M. Uyttendaele, H. Joosten, and A. Davies, “The Enterobacteriaceae and their significance to the food industry,” Tech. Rep., The ILSI Europe Emerging Microbiological Issues Task Force, 2011. View at Google Scholar
  10. W. S. Kwee, T. W. Dommett, J. E. Giles, R. Roberts, and R. A. D. Smith, “Microbiological paramters during powdered milk manufacture,” Australian Journal of Dairy Technology, vol. 41-43, 1986. View at Google Scholar
  11. ICMSF, International Commission on Microbiological Specification for Food, Microbial Ecology of Foods, vol. 1-2, Univerisity of Toronto Press, Toronto, Canada, 1986.
  12. Brasil, Ministério da Agricultura, Pecu aria e Abastecimento Resolução nº5, de13 de novembro de 2000. Oficializar os padrões de identidade e qualidade de leites fermentados. Diário Oficialda União, 2000.
  13. G. H. Fleet, “Yeasts in dairy products,” Journal of Applied Bacteriology, vol. 68, no. 3, pp. 199–211, 1990. View at Publisher · View at Google Scholar
  14. G. Fleet, “Spoilage yeasts,” Critical Reviews in Biotechnology, vol. 12, no. 1-2, pp. 1–44, 1992. View at Publisher · View at Google Scholar · View at Scopus
  15. F. Canganella, M. Ovidi, S. Paganini, A. M. Vettraino, L. Bevilacqua, and L. D. Trovatelli, “Survival of undesirable micro-organisms in fruit yoghurts during storage at different temperatures,” Food Microbiology, vol. 15, no. 1, pp. 71–77, 1998. View at Publisher · View at Google Scholar · View at Scopus
  16. F. Cappa and P. S. Cocconcelli, “Identification of fungi from dairy products by means of 18S rRNA analysis,” International Journal of Food Microbiology, vol. 69, no. 1-2, pp. 157–160, 2001. View at Publisher · View at Google Scholar · View at Scopus
  17. H. Rohm, F. Lechner, and M. Lehner, “Microflora of Austrian natural-set yogurt,” Journal of Food Protection, vol. 53, no. 6, pp. 478–480, 1990. View at Publisher · View at Google Scholar · View at Scopus
  18. K. G. Abdel hameed, “Evaluation of chemical and microbiological quality of raw goat milk in Qena province,” Assiut Veterinary Medical Journal, vol. 57, no. 129, pp. 131–144, 2011. View at Google Scholar
  19. R. Foschino, C. Garzaroli, and G. Ottogalli, “Microbial contaminants cause swelling and inward collapse of yoghurt packs,” Lait, vol. 73, no. 4, pp. 395–400, 1993. View at Publisher · View at Google Scholar
  20. S. B. Oyeleke, “Microbial assessment of some commercially prepared yoghurt retailed in Minna, Niger State,” African Journal of Microbiology Research, vol. 3, no. 5, pp. 245–248, 2009. View at Google Scholar
  21. S. Younus, T. Masud, and T. Aziz, “Quality evaluation of market yoghurt/dahi,” Pakistan Journal of Nutrition, vol. 1, no. 5, pp. 226–230, 2002. View at Publisher · View at Google Scholar · View at Scopus
  22. V. László, “Microbiological quality of commercial dairy products,” in Communicating Current Research and Educational Topics and Trends in Applied Microbiology, A. Méndez-Vilas, Ed., 2007. View at Google Scholar
  23. J. Okpalugo, K. Ibrahim, K. Izebe, and U. Inyang, “Aspects of microbial quality of some milk products in Abuja Nigeria,” Tropical Journal of Pharmaceutical Research, vol. 7, no. 4, p. 1169, 2008. View at Publisher · View at Google Scholar
  24. A. M. A. Isam, A. E. Eshraga, E. A. Y. Abu, and E. B. Efadil, “Physicochemical, microbiological and sensory characteristics of yoghurt produced from camel milk,” Journal of Environmental, Agricultural and Food Chemistry, vol. 10, no. 6, pp. 2305–2313, 2011. View at Google Scholar
  25. B. Igbabul, J. Shember, and J. Amove, “Physicochemical, microbiological and sensory evaluation of yoghurt sold in Makurdi metropolis,” African Journal of Food Science and Technology, vol. 5, no. 6, pp. 129–135, 2014. View at Google Scholar
  26. M. A. Njoya, P. Y. Mahbou, C. W. Nain, and H. Imele, “Physicochemical, microbiological, and sensory properties of pinapple (Ananascomosus(L.) Merr.) Flavoured Yoghurt,” International Journal of Agriculture Innovations and Research, vol. 4, no. 6, 2016. View at Google Scholar
  27. R. T. Marshall, Standard methods for examination of dairy products, Public Health Assoc., Inc, Washington, DC, USA, 16th edition, 1992.
  28. A.P.H.A., Standards Methods for Examination of Dairy Products, American Public Health Association, Washington, DC, USA, 17th edition, 2004.
  29. A. H. Kawo, E. M. Omole, and J. Naaliya, “Quality assessment of some processed yoghurt products sold in Kano Metropolis, Kano, Nigeria,” BEST Journal, vol. 3, no. 1, pp. 96–99, 2006. View at Google Scholar
  30. W. F. Harrigan and M. E. McCance, Laboratory methods in foods and dairy microbiology, Academic press, London, UK, 1976.
  31. G. L. Christen, P. M. Davidson, J. S. Mc Alliser, and L. A. Roth, “Coliform and other indicator bacteria,” in Standard Methods for the Examination of Dairy Products, R. T. Marshall, Ed., p. 450, Port City Press, Baltimore, MD, USA, 16th edition, 1992. View at Google Scholar
  32. W. F. Harrigan, MacCance., and E. Margaret, Laboratory Methods in Microbiology, Academic Press, New York, NY, USA, 1976.
  33. O. Kandler and N. Weiss, “Regular, nonsporing Gram- positive rods,” in Bergey’s Manual of Systematic Bacteriology, P. Sneath, N. Mair, M. Sharpe, and J. Holt, Eds., vol. 2 of section 14, pp. 1208–1234, Williams & Wilkins, Baltimore, MD, USA, 1986. View at Google Scholar
  34. K. Schleifer, “Gram- positive cocci,” in Bergey’s Manual of Systematic Bacteriology, P. Sneath, N. Mair, M. Sharpe, and J. Holt, Eds., vol. 2 of section 12, pp. 1043–1071, Williams & Wilkins, Baltimore, MD, USA, 1986. View at Google Scholar
  35. R. Al-Tahiri, “A comparison on microbial conditions between traditional dairy products sold in karak and same products produced by modern dairies,” Pakistan Journal of Nutrition, vol. 4, no. 5, pp. 345–348, 2005. View at Publisher · View at Google Scholar · View at Scopus
  36. Codex Alimentarius, CODEX Standard for Fermented Milks 242-2003, 2nd edition, 2003.
  37. L. A. Rodrigues, M. B. T. Ortolani, and L. A. Nero, “Microbiological quality of yoghurt commercialized in viçosa, Minas Gerais, Brazil,” African Journal of Microbiology Research, vol. 4, no. 3, pp. 210–213, 2010. View at Google Scholar · View at Scopus
  38. A. Y. Tamine and K. Robinson, Yoghurt. Science and Technology, Institute of Applied Science, 2004.
  39. M. M. Sarkar, T. N. Nahar, M. K. Alam, M. M. Rahman, M. H. Rashid, and M. A. Islam, “Chemical and bacteriological quality of popular Dahi available in some selected areas of Bangladesh,” Bangladesh Journal of Animal Science, vol. 41, no. 1, pp. 47–51, 2012. View at Google Scholar
  40. S. R. Moreira, R. F. Schwan, E. P. De Carvalho, and A. E. Wheals, “Isolation and identification of yeasts and filamentous fungi from yoghurts in Brazil,” Brazilian Journal of Microbiology, vol. 32, no. 2, pp. 117–122, 2001. View at Google Scholar · View at Scopus
  41. Brasil, “Ministério da Saúde, Agência Nacional de Viilância Sanitária,” Resolução RDC nº12, de 02 de janeiro de 2001. Aprova o regulamento técnico sobre padrões microbiológicos para alimentos. Diário Oficial da União, 2001.
  42. V. M. Marshall, “Yoghurt: Science & Technology Tamine, A.Y., Robinson, R.K.; Woodhead Publishing Ltd., 1999, xv+606 pages, ISBN 85573 3994, £136,” Food Chemistry, vol. 70, no. 2, p. 273, 2000. View at Publisher · View at Google Scholar
  43. G. A. Birollo, J. A. Reinheimer, and C. G. V. Vinderola, “Viability of lactic acid microflora in different types of yoghurt,” Food Research International, vol. 33, no. 9, pp. 799–805, 2000. View at Publisher · View at Google Scholar · View at Scopus
  44. Dairy substitutes, Encyclopedia of science and technology, Mac Graw Hill publishers, New York, Mac Graw, 5th edition, 1997.
  45. I. E. Mbaeyi-Nwaoha and N. I. Egbuche, “Microbiological evaluation of sachet water and street-vended yoghurt and Zobo drinks sold in Nsukka Metropolis,” International Journal of Biological and Chemical Science, vol. 6, no. 4, pp. 1703–1717, 2012. View at Google Scholar
  46. Y. Karagul, C. Wilson, and H. White, “Formulation and processing of yoghurt,” Journal of Dairy Science, vol. 87, pp. 543–550, 2004. View at Google Scholar
  47. FAO/WHO, “Risk management and food safety,” Report of a joint FAO/WHO Expert Consultation paper no 65, FAO Food and Nutrition, Rome, Italy, 1997. View at Google Scholar
  48. P. A. D. Grimont and F. Grimont, “Genus pantoea,” in Bergey’s Manual of Systematic Bacteriology, D. J. Brenner, N. R. Krieg, and J. T. Staley, Eds., vol. 2 of The Proteobacteria, pp. 713–720, Springer-Verlag, New York, NY, USA, 2nd edition, 2005. View at Google Scholar
  49. D. M. Weinthal, I. Barash, M. Panijel, L. Valinsky, V. Gaba, and S. Manulis-Sasson, “Distribution and replication of the pathogenicity plasmid pPATH in diverse populations of the gall-forming bacterium Pantoea agglomerans,” Applied and Environmental Microbiology, vol. 73, no. 23, pp. 7552–7561, 2007. View at Publisher · View at Google Scholar · View at Scopus
  50. K. Talaro and A. Talaro, Foundation in Microbiology, W.M.C Brown publisher, Dubuque, Iowa, USA, 2006.
  51. J. Cai, Z. Wang, C. Cai, and Y. Zhou, “Characterization and identification of virulent Klebsiella oxytoca isolated from abalone (Haliotis diversicolor supertexta) postlarvae with mass mortality in Fujian, China,” Journal of Invertebrate Pathology, vol. 97, no. 1, pp. 70–75, 2008. View at Publisher · View at Google Scholar · View at Scopus
  52. G. Kovtunovych, T. Lytvynenko, V. Negrutska, O. Lar, S. Brisse, and N. Kozyrovska, “Identification of Klebsiella oxytoca using a specific PCR assay targeting the polygalacturonase pehX gene,” Research in Microbiology, vol. 154, no. 8, pp. 587–592, 2003. View at Publisher · View at Google Scholar · View at Scopus
  53. K. K. Lai, “Enterobacter sakazakii infections among neonates, infants, children, and adults: Case reports and a review of the literature,” Medicine, vol. 80, no. 2, pp. 113–122, 2001. View at Publisher · View at Google Scholar · View at Scopus
  54. J. Van Acker, F. De Smet, G. Muyldermans, A. Bougatef, A. Naessens, and S. Lauwers, “Outbreak of necrotizing enterocolitis associated with Enterobacter sakazakii in powdered milk formula,” Journal of Clinical Microbiology, vol. 39, no. 1, pp. 293–297, 2001. View at Publisher · View at Google Scholar · View at Scopus
  55. W.-L. Yu, H.-S. Cheng, H.-C. Lin, C.-T. Peng, and C.-H. Tsai, “Outbreak investigation of nosocomial Enterobacter cloacae bacteraemia in a neonatal intensive care unit,” Infectious Diseases, vol. 32, no. 3, pp. 293–298, 2000. View at Publisher · View at Google Scholar · View at Scopus
  56. P. M. Hawkey, “Proteus, providencia and Morganella spp,” in Principles and Practice of Clinical Bacteriology, S. H. Gillespie and P. M. Hawkey, Eds., pp. 391–396, John Wiley & Sons Ltd., London, UK, 2nd edition, 2006. View at Google Scholar
  57. P. R. Krake and N. Tandon, “Infective endocarditis due to Providenda stuartii,” Southern Medical Journal, vol. 97, no. 10, pp. 1022-1023, 2004. View at Publisher · View at Google Scholar · View at Scopus
  58. A. F. Koreishi, B. A. Schechter, and C. L. Karp, “Ocular Infections Caused by Providencia rettgeri,” Ophthalmology, vol. 113, no. 8, pp. 1463–1466, 2006. View at Publisher · View at Google Scholar · View at Scopus
  59. P. C. Applebaum and D. B. Campbell, “Pancreatic abscess associated with Achromobacter group Vd biovar 1,” Journal of Clinical Microbiology, vol. 12, no. 2, pp. 282-283, 1980. View at Google Scholar · View at Scopus
  60. V. P. Morais, M. T. Daporta, A. F. Bao, M. G. Campello, and G. Quindós-Andrés, “Enteric fever-like syndrome caused by Raoultella ornithinolytica (Klebsiella ornithinolytica),” Journal of Clinical Microbiology, vol. 47, no. 3, pp. 868-869, 2009. View at Publisher · View at Google Scholar · View at Scopus
  61. B. Vos and M. Laureys, “Giant renal cyst as cause of colic obstruction,” Revue Médicale de Bruxelles, vol. 30, no. 2, pp. 107–109, 2009. View at Google Scholar · View at Scopus
  62. N. Mau and L. A. Ross, “Raoultella ornithinolytica bacteremia in an infant with visceral heterotaxy,” The Pediatric Infectious Disease Journal, vol. 29, no. 5, pp. 477-478, 2010. View at Publisher · View at Google Scholar · View at Scopus
  63. E. Jawetz, J. L. Melnick, E. A. Adelberg, G. F. Brooks, J. S. Butel, and L. N. Ornston, Medical Microbiology, Prentice-Hall International Inc, Englewood Cliffs, NJ, USA, 18th edition, 1989.
  64. C. M. O'Hara, F. W. Brenner, and J. M. Miller, “Classification, identification, and clinical significance of Proteus, Providencia, and Morganella,” Clinical Microbiology Reviews, vol. 13, no. 4, pp. 534–546, 2000. View at Publisher · View at Google Scholar · View at Scopus
  65. S. T. Castro, C. R. Rodríguez, B. E. Perazzi, M. Radice, M. Paz Sticott, and H. Muzio, “Comparison of different methods in order to identify Proteus spp,” Revista Argentina de Microbiología, vol. 38, pp. 119–124, 2006. View at Google Scholar
  66. R. Cantón, M. P. Sánchez-Moreno, and M. I. M. Reilly, “Proteus penneri,” Enfermedades Infecciosas y Microbiología Clínica, vol. 24, no. 1, pp. 8–13, 2006. View at Publisher · View at Google Scholar · View at Scopus
  67. E. Küҫüköner and Z. Tarakҫi, “Influence of different fruit additives on some properties of stirred yoghurt during storage,” Journal of Agricultural Science, vol. 13, no. 2, pp. 97–101, 2003. View at Google Scholar
  68. V. O. Ifeanyi, E. O. Ihesiaba, O. M. Muomaife, and C. Ikenga, “Assessment of microbiological quality of yogurt sold by street vendors in onitsha metropolis, anambra state, nigeria,” British Microbiology Research Journal, vol. 3, no. 2, pp. 198–205, 2013. View at Google Scholar
  69. N. De, T. M. Goodluck, and M. Bobai, “Microbiological quality assessment of bottled yogurt of different brands sold in Central Market, Kaduna Metropolis, Kaduna, Nigeria,” International Journal of Current Microbiology and Applied Science, vol. 3, no. 2, pp. 20–27, 2014. View at Google Scholar
  70. B. Digbabul, J. Shember, and J. Amove, “Physicochemical, microbiological and sensory evaluation of yoghurt sold in Makurdi metropolis,” African Journal of Food Science and Technology, vol. 5, no. 6, pp. 129–135, 2014. View at Google Scholar
  71. G. H. Fleet and M. A. Mian, “The occurrence and growth of yeasts in dairy products,” International Journal of Food Microbiology, vol. 4, no. 2, pp. 145–155, 1987. View at Publisher · View at Google Scholar · View at Scopus
  72. V. R. Suriyarachchi and G. H. Fleet, “Occurrence and growth of yeasts in yogurts,” Applied and Environmental Microbiology, vol. 42, no. 4, pp. 574–579, 1981. View at Google Scholar · View at Scopus
  73. M. D. GREEN and S. N. IBE, “Yeasts as Primary Contaminants in Yogurts Produced Commercially in Lagos, Nigeria,” Journal of Food Protection, vol. 50, no. 3, pp. 193–198, 1987. View at Publisher · View at Google Scholar
  74. M. S. A. Haridy, “Occurrence of yeasts in yogurt, cheese and whey,” Cryptogamie Mycologie, vol. 14, pp. 255–262, 1993. View at Google Scholar
  75. H. Rohm, F. Eliskases‐Lechner, and M. Bräuer, “Diversity of yeasts in selected dairy products,” Journal of Applied Bacteriology, vol. 72, no. 5, pp. 370–376, 1992. View at Publisher · View at Google Scholar · View at Scopus
  76. N. Van Uden and I. D. Carmo-Sousa, “Presumptive tests with liquid media for coliform organisms in yogurt in the presence of lactose fermenting yeasts,” Dairy Industry, vol. 22, p. 1029, 1957. View at Google Scholar
  77. D. R. Arnott, C. L. Duitschaever, and D. H. Bullock, “Microbiological evaluation of yogurt produced commercially in Ontario,” Journal of Milk Food Technology, vol. 37, no. 1, pp. 11–13, 1974. View at Publisher · View at Google Scholar · View at Scopus
  78. J. G. Davis, “The microbiology of yogurt,” in Lactic acid bacteria in beverages and food, J. G. Carr, C. V. Cutting, and G. C. Whiting, Eds., pp. 245–266, Academic press, London, UK, 1975. View at Google Scholar
  79. N. M. Saad, M. K. Moustafa, and A. A. H. Ahmed, “Microbiological qualityof yoghurt produced in Assiut City,” Assiut Veterinary Journal, vol. 19, pp. 87–91, 1987. View at Google Scholar
  80. E. R. Amakoromo, H. C. Innocent-Adiele, and H. O. Njoku, “Microbiological quality of a yoghurt-like product from african yam bean,” Journal of Natural Sciences, vol. 10, no. 6, pp. 6–9, 2012. View at Google Scholar
  81. Anonymous, Yogurt standard (TS1330), Turkish Standards Institute, Necatibey Cad. 112., Bakanlıklar, Ankara, Turkey, 1989.
  82. A. M. Saudi, H. A. El- Essawy, and N. M. Hafez, “Aspects on the microbiological quality of yoghurt plastic containers,” VeterinaryMedical Journal Giza, vol. 37, no. 3, pp. 397–406, 1989. View at Google Scholar
  83. A. H. Rose, Economic Microbiology, Fermented Foods, vol. 7, Academic Press, London, UK, 1982.
  84. B. J. Wood, Microbiology of fermented foods, vol. 1, 2, Elsevier, London, UK, 1985.
  85. M. S. G. Chekem, P. K. Lunga, J. D. D. Tamokou et al., “Antifungal properties of Chenopodium ambrosioides essential oil against candida species,” Pharmaceuticals, vol. 3, no. 9, pp. 2900–2909, 2010. View at Publisher · View at Google Scholar · View at Scopus
  86. R. Hurley, J. de Louvois, and A. Mulhall, “Yeasts as human and animal pathogens,” in The Yeasts, A. H. Rose and J. S. Harrison, Eds., vol. 1, p. 207, Academic Press, London, UK, 2nd edition, 1987. View at Google Scholar
  87. E. C. TODD, “Foodborne Disease in Canada - a 5-year Summary,” Journal of Food Protection, vol. 46, no. 7, pp. 650–675, 1983. View at Publisher · View at Google Scholar
  88. C. P. Kurtzman, “Classification and general properties of yeasts,” in The Yeasts, Biotechnology and Bioanalysis, H. Verachtert and R. De Mot, Eds., p. 184, Academic Press, London, UK, 1990. View at Google Scholar
  89. D. A. Mossel, “Experience with some methods for the enumeration and identification of yeasts occurring in foods,” in Biology and activities of yeasts, F. D. Skinner, S. M. Passinfre, and R. K. Divenpart, Eds., p. 279, Academic Press, London, UK, 1980. View at Google Scholar