DETERMINATION OF HAZARD ANALYSIS CRITICAL CONTROL POINT OF FERMENTED MILK (NONO) USING STAPHYLOCOCCUS AUREUS AS INDICATOR

Abstract

A component of hazard analysis critical control point (HACCP) was used to investigate the hazards associated with milk processing from the source to the market, using Staphylococcus aureus as indicator. The aerobic plate count for milk samples at different stages of processing (milking, fermentation, transportation and market) were determined. Contamination of milker's hand and milk contact surfaces during the processing was also investigated for evidence of bacteria load. Adulterated fermented milk at the point of retail was found to produce a high yield of Staphylococcus aureus with an average count of 141.8x 10 7 cfulml. Fresh milk and unadulterated fermented milk yielded a colony count of 109.S cfu/ml and 6S.1x 10 7 cfu/ml respecti vely. The calabashes used for collecting and transporting the milk samples and the milkers' hands yielded 210x 10 2 cfu/crn", 192.6x 10 2 cfu/cm/ and IS4 ..9x 10 2 cfu/cm? respecti vely. These findings suggest that contamination of milk occurs during processing at the point of collection, transportation, adulteration and retail. Good sanitary measures are therefore advocated in order to obtain wholesome milk at point of consumption.