Microbiological Quality Evaluation and HACCP in Nono Production by Milkmaids in a Fulani Settlement, Zaria Kaduna State, Nigeria

Abstract

In this study, the frequency of Escherichia coli, Bacillus cereus, yeasts, and moulds was examined in certain retail uncontrolled fermented milk samples (nono). A hazard analysis was also carried out to identify the sources of contamination during processing and to provide crucial control methods. Fifty (50) nono samples purchased from Fulani milkmaids in Samaru market of Zaria town, Kaduna, Nigeria, were analyzed for presence of E. coli, B. cereus, Yeasts and Moulds. The traditional processing of nono by three producers of some of the market samples analyzed was investigated by observing the processing steps, studying the processing environment, gathering samples of raw and fermented milk, cow dung, hand and milk contact surface swabs, and subjecting sterile plates to the milking environment. Mean plate counts of market nono samples were at levels considered unsatisfactory for E. coli (\(\ge\) 10²) in 76 %of samples, potentially hazardous for B. cereus (\(\ge\)10⁴) in 78% of samples and exceeded satisfactory limits for yeasts and moulds (<10) in all samples (100%). E. coli, B. cereus, yeasts and moulds were present in all 9 milk samples collected before and after fermentation during traditional processing. During traditional processing, yeasts and moulds were isolated from every sample (100%) with the exception of wooden spoons (78%) and hand swabs (78%). The use of substandard hygienic practices in milking as well as the fermentation of unpasteurized milk observed during traditional processing could explain presence of these microorganisms in market samples, as was also detected in raw and fermented milk during traditional processing. Findings of this study has further highlighted the impact of substandard processing techniques and hygiene on food quality. There also is an implied need to educate and encourage the use of standard practices and novel methods to improve microbiological quality and safety of indigenous products.