Quality assessment and occurrence of bacterial pathogens in locally available fulani nono (milk), fermented yoghurt and their effect to humans. a case study of samaru zaria

Laboratory investigations were ascertained to determine the comparative studied of bacteria on fermented yoghurt and locally available fulani nono (Diary product) within Samaru Zaria. Standard plate count (SPC) method was carried out in eight milk samples four from local Fulani nono (A1,A2,A3,A4) and four from yoghurt (B1,B2,B3,B4,) the microbial colonies were found to be high in Fulani nono samples than the yoghurt (B1,B2,B3 and B4) samples. The methylene blue test performed for the milk sample showed that out of the eight samples two sample were poor, one was fair, four were good and one was excellent. Biochemical characterization was also carried out in-situ. The following pathogens were identified viz; Bacillus sp, Staphyloccus sp Streptococcus sp. Pseudomonas sp, Klebsiella sp, Salmonella sp, Proteus sp, Enterobacter sp and their occurrence was noted in-situ. Health implication of the foregoing results in their effort of identification of pathogens in local Fulani nono (milk) and the pasteurized yoghurt are discussed.