Abstract

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An assessment of the microbiological quality of seven commercial brands of yoghurt drinks sold in Owerri metropolis was determined using standard microbiological procedures. The physical parameters of the brands at time of purchase were also determined. The results showed that the pH values of the samples ranged from 4.29-4.46, while their temperature readings were between 8 and 17°c. While average total heterotrophic counts rang ed from 2.00x105 to 2.04x106cfu/ml, average coliform counts were from 8.0x104 to 2.01xl06cfu/ml and average total fungal counts ranged from 3.5xl05 to 2.5xl06sfu/ml. Four bacterial genera were identified among the isolates and included Escherichia coli, Staphylococcus aureus, Streptococcus spp. and Lactobacillusspp. The fungal genera identified were Candida albicans, Aspergillusfumigatus, Aspergillusglaucusand Saccharomyces cerevisiae.Escherichia coli were isolated from all the seven yoghurt brands sampled. The result of this study therefore indicated poor Microbiological standards of commercial yoghurts sold in Owerri metropolis at the time of this research. This result underlines the need for improved hygienic measures in the processing, storage and distribution of these products to avert public health challenges

Keywords: Yoghurt, microbiological safety, public health, microbiological status, physical parameters.