Latent Period of Pseudomonas aeruginosa in Diary Product (Yogurt and Pasteurized Milk)
Journal Title: IOSR Journal of Environmental Science, Toxicology and Food Technology (IOSR-JESTFT) - Year 2018, Vol 12, Issue 6
Abstract
Study was conducted in the Infrastructure University Kuala Lumpur to assess and determine the effect of psychotropic bacteria in dairy product.Six samples of dairy products which included Yogurt and Pasteurized milk were used in this research, the two samples (AL-Safi yogurt & Dutch lady pure farm UHT pasteurized milk) were brought from Kajang Arab shop, the second sample (Al-Khwaja& Nestle profesional pack full cream milk UHT) were brought from Serdang mines while the last sample (Al-Sharq& Nestle low fat milk UHT) were brought from DeCentrum city mall, Super Seven) and incubated at 4oC for three weeks for bacterial identification. Following the incubation and isolation of samples, 99% of Gram negative bacillus bacteria which is Pseudomonas aeruginosa was isolated from the samples on the 20th day and 1% of Gram positive cocci bacteria (Staphylococci) was detected by using primary and secondary biochemical tests which were Gram staining techniques, morphology observation, methyl red, oxidase, catalase and indole test. The colony counting was also performed using Nutrient broth agar which was also incubated at 37oC for 24 hours. After 24 hours of incubation using Mile’s and Misra method and the bacterial growth curve was plotted using excel. As conclusion, The results from the group provides important input in storing assessment perspectives of milk and yoghurt in the fridge (4o C) for more than three weeks as it enhances the growth of the psychotropic bacteria which may contain the presence of highly dangerous toxins.
Authors and Affiliations
1Noura K. M/Salih,, 2Nura Abdullahi,, 3Hayyan Al Taweel
Keywords
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