文章基本信息

标题：Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda
本地全文：下载
作者：Ivan Muzira Mukisa ; George William Ssendagala ; Stellah Byakika 等
期刊名称：Scientific African
印刷版ISSN：2468-2276
出版年度：2020
卷号：10
页码：1-11
DOI：10.1016/j.sciaf.2020.e00583
语种：English
出版社：Elsevier
摘要：AbstractTraditional fermented dairy products, includingBongo,are an important emerging market owing to their nutritional benefits and probiotic potential. Production ofBongois unstandardized, unregulated and may raise public safety concerns. Microbial counts and physicochemical parameters (n = 30Bongosamples), production protocol, and hygiene practices of processors (n = 15) were evaluated. Over 93.3% of the products were contaminated with potentially pathogenic microbes including Enterobacteriaceae, coliforms, Sulphur reducing clostridia,Enterococcusspp. andStaphylococcusspp. About 40% of the samples had pH ≥ 4.0. Most processors had inadequate hygiene practices which compromised product safety. These results indicate the need for developing product specifications, training processors in good food safety practices and enforcing relevant regulations.
关键词：KeywordsBongoMilkFermented foodsSafetyPublic health