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BACTERIOLOGICAL QUALITY OF B-B STAR MILK BRAND SOLD IN KADUNA

CHAPTER ONE

INTRODUCTION

1.1 Background of the Study

Milk is a highly nutritious food product that is essential in the human diet, providing essential vitamins and minerals. However, milk is also a highly perishable commodity, prone to contamination by various microorganisms during production, processing, storage, and distribution. Ensuring the bacteriological quality of milk is crucial for public health and safety. This study focuses on the bacteriological quality of the B-B Star milk brand, a widely consumed milk product, to assess its safety and compliance with health standards.

Milk is a white liquid food produced by the mammary glands of mammals. It is the primary   source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food (Van Winckel, 2011). The Females of all mammal species can, by definition, produce milk, but cow’s milk dominates commercial production. In 2011, FAO estimates 85% of all milk worldwide was produced from cows. (Gerosa and Skoet 2012). 

 Milk is sterile when synthesized into a healthy cow’s udder, however it can become contaminated by microorganisms during milking, processing and transport due to its high nutrient content, therefore strict aseptic techniques must be employed during milking, processing and transport to reduce contamination to the bearest minimum and hence avoid  spoilage. Different preservation techniques have been employed to help prolong the keeping time of milk. Techniques such as refrigeration, drying, pasteurization have been used.

Powdered  or dry milk, is a manufactured dairy product made by evaporating milk to dryness. Drying milk is one of the ways of preserving milk. The low water activity in dehydrated milk makes it less prone to microbial contamination and  spoilage because microbes require water for growth. However, contamination with thermophiles can have significant economic consequences when they exceed specification limits, and may result in down grading of the products,  as these have ability to produce extremely heat resistant spores, and thus are important source of pre- and post-pasteurization  contamination (Anup and Rupesh, 2012).Microbial pathogens of major concern in  dried  milk  includes Bacillus cereus, Staphylococcus aureus and Salmonella. These organisms may remain viable in milk powder for long period of time, and resume growth when the powder is reconstituted and stored at favorable temperature (Hafsa et al., 2013).

As delicious and highly nutritious milk is, it is usually not affordable by most people especially in developing countries. The high nutrient content of milk makes it prone to easy post pasteurization contamination and spoilage by microorganisms if not properly packaged and preserved. The cost of packaging contributes to the overall high cost of this product. In recent times because of the need of this highly nutritious food there seems to be a shift to cheaper alternatives, such as those in bags/sacks where the milk is then retailed in unpackaged and unsealed nylon bags based on the needs of the consumer. However, the milk may become continuously exposed to pathogens during retailing, which involves the opening and exposure of bags/sacks , hands and the utensils used in scooping of the milk and the environment in which the milk is kept before it is retailed . 

An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year, resulting in the loss of 33 million healthy life years(WHO, 2022).Children under 5 years of age carry 40% of the foodborne disease burden, with 125 000 deaths every year.(WHO, 2022)

Milk contaminated with pathogenic bacteria is a major cause of foodborne disease, which is a serious health problem for millions of people in the world. Food-related diseases causing mortality or other complications due to contaminated milk increase every day and create a significant burden on the healthcare system ( FAO, 2006) Among food poisoning bacteria, salmonella causes the most widespread diseases in the world and is estimated at 1.3 billion gastroenteritis and 3 million deaths worldwide (Ohud et al, 2012). Similarly, food poisoning caused by Staphylococcus aureus (SFP) is also the most widespread cause of gastroenteritis in the world ( Wang et al., 2007). In addition, E. coli O157 : H7 is the other most important food mediator, causing human diarrhea, hemorrhagic colitis, and hemorrhagic therapy syndrome. (Wang et al., 2007).

1.2 Statement of the Problem

The quality of milk can be compromised by the presence of pathogenic bacteria, which poses a significant health risk to consumers. Despite regulatory measures and quality control procedures, incidents of milk contamination still occur. This study aims to investigate the bacteriological quality of the B-B Star milk brand sold in the market, identifying potential sources of contamination and assessing the effectiveness of current safety measures.

1.3 Objectives of the Study

The main objective of this study is to determine the bacteriological quality of the B-B Star milk brand sold in the market. Specific objectives include:

i. To evaluate the impact of storage conditions on the bacteriological quality of B-B Star milk.

ii. To determine the presence and levels of specific pathogenic bacteria in B-B Star milk.

iii. To find out the compliance of B-B Star milk with established bacteriological standards.

1.4 Research Questions

i. What is the impact of storage conditions on the bacteriological quality of B-B Star milk?

ii. What is the presence and level of specific pathogenic bacteria in B-B Star milk?

iii. How does B-B Star milk comply with established bacteriological standards?

1.5 Research Hypotheses

Based on the research questions, the hypotheses are:

Hypothesis I

H0: There is no significant impact of storage conditions on the bacteriological quality of B-B Star milk.

H1: There is a significant impact of storage conditions on the bacteriological quality of B-B Star milk.

Hypothesis II

H0: There is no significant presence of specific pathogenic bacteria in B-B Star milk.

H2: There is a significant presence of specific pathogenic bacteria in B-B Star milk.

Hypothesis III

H0: B-B Star milk does not significantly comply with established bacteriological standards.

H3: B-B Star milk significantly complies with established bacteriological standards.

1.6 Significance of the Study

This study is significant because it provides valuable insights into the bacteriological quality of a popular milk brand, B-B Star. The findings will help consumers make informed choices, assist producers in improving quality control measures, and guide regulatory bodies in ensuring the safety of dairy products in the market.

1.7 Scope of the Study

The study focuses on the B-B Star milk brand sold in various retail outlets. It examines the bacteriological quality of the milk, taking into account factors such as storage conditions and compliance with health standards. The study is limited to a specific geographic region to ensure a manageable scope.

1.8 Limitations of the Study

The study is limited by factors such as sample size, geographic scope, and potential variations in milk handling practices among retailers. Additionally, the study relies on laboratory tests to identify bacterial contamination, which may not capture all possible contaminants.

1.9 Definition of Terms

Bacteriological Quality: The presence and levels of bacteria in a product, indicating its safety and suitability for consumption.

Pathogenic Bacteria: Bacteria that can cause disease in humans.

Compliance: Adherence to established standards and regulations.

Storage Conditions: The environmental conditions, such as temperature and humidity, under which the milk is stored.

Dairy Products: Food products made from milk, including cheese, butter, and yogurt.

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