THE BACTERIA QUALITY OF THE INDIGENOUSLY FERMENTED MILK PRODUCT – NONO’ IN MAIDUGURI MUNICIPALITY NIGERIA

Abstract

Fifty samples of “nono”, a fermented milk product akin to yoghurt, were carefully collected from three markets in Maiduguri municipality and were examined for the presence of pathogenic bacteria. Twenty-eight percent of the sample were found to be contaminated with aciduric pathogenic bacteria that may cause milk-borne disease equally in consumers. Fourteen percent of the isolated were positives for Escherichia coli. The percent for Staphylococcus aureas, and four percent Streptococcus pyogenes. Thirty-six samples showed no growth of any pathogenic bacteria. It is hoped that as peri-urban and rural diary cattle get more veterinary service and the women manufacturing ‘nono’ employ better hygienic measure, the future ‘nono’ would be a more wholesome product, free from any pathogenic bacteria of public health significance. By then, the Maiduguri ‘nono’ would have achieved international recognition