EVALUATION OF MICROBIOLOGICAL QUALITY OF TRADITIONAL FERMENTED MILK(NONO)WITHIN DAN

AGUNDI
CHAPTER ONE
INTRODUCTION
Background of the study
Milk has been preserved since early times by fermentation techniques. Asia, Africa, the Middle East,
Northern and Eastern Europe are known for the production of traditionally fermented milk products
(Savadogo et al.,
2004). Nono is a spontaneously fermented yoghurt-like milk product consumed as a staple food
commodity in parts of the Sub-Saharan West Africa. Its production and
consumption gives economic benefits such as food security to the rural people in the region (Akabanda et
al., 2010).
Nono is produced by Fulani women in Nigeria. The Fulani is an ethnic group in northern Nigeria with
the tradition of earning a living from cattle rearing and sales, but they are found all over the country.
Cattle rearing is an integral part of the culture of this group of people. They produce their fermented milk,
‘Nono’, for sales by traditional methods. Fresh cow milk is collected in the morning in calabashes, sieved
anperiod of 24 to 48 hours under the ambient temperature (28 ±2 oC). Fermentation of milk is
spontaneous (with its own natural bacteria). The curd separates from the whey,the curd is removed and
used in the preparation of local cheese or butter, while the milk (whey) is left to ferment further for some
few hours thereby converting it to yogurtlike (Akabanda et al., 2010).

Fermentation span varies from one producer to another resulting in products of

variable quality and stability. The finished product nono is sold in beautiful calabashes along with Fura
(dough of boiled ground millet mixed with a host of other ingredients
and spices) as ‘Fura da Nono’.
The milking process, production and marketing of nono is not appealing to some people, especially the
elites, because of the quality of the water commonly used, the
feeding methods of the cows, and above all the processing environment. Sanitary practices are essential in
milk processing so as to minimize the risk of infection to people through consumption of milk products
(Chan et al., 2007).

Common bacterial flora of fermented milk are the Lactic Acid Bacteria (LAB) which among others
comprises of Lactobacillus lactis, L. bulgarius, L. helvericus, Leuconostoc species, Streptococcus
thermophilus, S. lactis and S. cremoris; as well as the Propionic Acid Bacteria (PAB). Most coliforms inhabit
the intestines of warmblooded animals and are shed along with their faeces to living environments. Many
other food borne pathogens equally originated from faecal contaminations (Congan, 1995).

Pathogenic bacteria are not supposed to be present in any successfully fermented dairy product because
of heat treatment and low acidity of the product. Their presence in these products is sign of re-
contamination. The occurrence of Enterococcus species, coliforms, Salmonella species, Clostridium species
and Bacillus species is a sign of recontamination (Ledenbach and Marshall, 2009).

Milk products have been frequently implicated in the transmission of diseases such as tuberculosis,
brucellosis, diphtheria, scarlet fever and gastroenteritis. This is as a
result of contaminations by the implicated human pathogens (Bryan et al., 1988). The contamination could
be attributed to three reasons. Firstly, the wide distribution of coliform in nature which predisposes
products to contamination before and after pasteurization; secondly,conditions of storage and thirdly,
some enteric pathogen
may be disseminated by dairy products gotten from an infected animal (Ledenbach and Marshall, 2009).
Quality and safety or raw cow’s milk have to be regularly controlled (Zajác et al., 2012).

JUSTIFICATION
The evaluation of the microbiological quality of traditional fermented milk is essential for several
reasons, which can be justified by Public health and safety: Traditional fermented milk is
consumed by a large number of people, and its safety is crucial to prevent the transmission of
foodborne illnesses caused by pathogenic microorganisms.

AIM AND OBJECTIVES

Aim
The aim of the research is to evaluate the microbiological quality of traditional fermented milk (Nono)

Objective
To isolate and identify microbes found in fermented milk(nono)
To isolate and identify some pathogenic microbes in the fermented milk

SIGNIFANCE
This research is to assess the microbiological quality of fermented milk
RESEARCH HYPOTHESIS
The evaluation of microbiological quality of traditional fermented milk will demonstrate that the
fermentation process effectively inhibits the growth of harmful microorganisms while promoting the
proliferation of beneficial ones, resulting in a safe and healthy product.
H0 there is no signifance growth of microbes in the fermented milk(Nono)
HI there is signifance growth of microbes in the fermented mik(Nono)

SCOPE AND LIMITATION

Scope
Assessing the microbiological quality helps to identify potential hazards and ensure the product
is safe for consumption.
Limitation
this research focus on identifying and qualifying microbial population of traditional fermented
milk to ensure the safety and quality of the nono consumed by the community

RESEARCH PROBLEM
The research problem of evaluating the microbiological quality of fermented milk (nono) is centered
around assessing and ensuring the safety and stability of the product during its production, distribution,
and consumption. Fermented milk products like nono are popular in various cultures and can offer several
health benefits due to the presence of probiotics and nutrients. However, the fermentation process can
also create an environment conducive to the growth of various microorganisms, including harmful ones.
The primary concern is to evaluate the presence and levels of pathogenic microorganisms such as
Salmonella, Escherichia coli, Listeria, and others. These contaminants can cause foodborne illnesses and
pose serious health risks to consumers.
CHAPTER TWO
LITERATURE REVIEW

Milk products have been frequently implicated in the transmission of diseases such as tuberculosis,
brucellosis, diphtheria, scarlet fever and gastroenteritis. This is as a result of contaminations by the
implicated human pathogens (Bryan et al., 1988). The contamination could be attributed to three reasons.
Firstly, the wide distribution of coliform in nature which predisposes products to contamination before and
after pasteurization; secondly,conditions of storage and thirdly, some enteric pathogen may be
disseminated by dairy products gotten from an infected animal (Ledenbach and Marshall, 2009). Quality
and safety or raw cow’s milk have to be regularly controlled (Zajác et al., 2012)
Milk and dairy products are important components of a healthy diet. However, they can present a health
hazard due to the possible contamination with pathogenic bacteria when there are consumed
unpasteurized or expose to environment, (Angulo et al., 2009). More than 200 known diseases are
transmitted through food contaminated by pathogenic bacteria, fungi, viruses, and parasites (Oliver et al.,
2005). The prevalence of food borne pathogens in milk is influenced by numerous factors such as farm
size, number of animals on the farm,
hygiene, farm management practices, variation in sampling and types of samples evaluated,differences in
detection methodologies used, geographical location, and season (Oliver et al., 2005). In Burkina Faso,
livestock production increase results in the diversification of supply especially in the dairy sector
(Hamadou et al., 2004).
There is an important demand of milk and dairy products although the dairy potential is particularly
important with 250 million liters of milk per year of bovine origin mainly (Hamadou and Sanon, 2005;
Corniaux, 2013). A significant part of production sold to people is found in the informal sector without any
control. Milk and its derivatives are sold in dubious circumstances in the local markets. The actors of this
form of marketing of the products are often both producers and sellers and the sale of milk is a cultural
activity. It is practiced generally by the Fulani ethnic group whose main activity is farming.
Raw milk is processed at home, and thereafter left for spontaneous fermentation or transported to the
market in calabashes. Other dairy products such as dégué, yoghurt, gappal, tchobal are also sold
(Hamadou and
Sanon, 2005; Hama et al., 2009). Sour milk is mostly packaged in recycled bottles and sold by street food
vendors resulting from the fermentation of unpasteurized raw milk (Bagré et al., 2014). Several studies
reported
the presence of enterobacteria, Salmonella, yeast and Staphylococcus aureus in the raw milks and sour
milksold in Burkina Faso markets and their consumption can seriously affect the health of consumers
(Barro et al., 2002; Savadogo et al., 2004; Bagré et al., 2014; Sissao et al., 2015). These studies showed
that Escherichia coli and Salmonella strains isolated from raw milk and sour milk consumed in
Ouagadougou and Ziniaré were
resistant to antibiotics. All of the isolates were resistant to amoxicillin-clavulanic acid, 90% of the isolates
were resistant to erythromycin and 75 to 78.26% to amoxicillin
(Bagré et al., 2014).