EVALUATION OF MICROBIOLOGICAL QUALITY OF BOILED AND RAW MILK SOLD IN THE MARKETS OF BAHAWALPUR

Published: November 20, 2011

By: H. R. Chaudhry, Mamoona Chaudhry, Tariq Jameel, Shehzad Ashraf, and M. Sufyan Mamoona Chaudhry

Summary

Total aerobic count, Coliform count and E. coli count are used as indicators of poor quality of milk and meat. The present study was conducted to evaluate if chilled raw milk contains less bacterial count, marker bacterial count than boiled milk sold in the markets of Bahawalpur City. This was achieved by doing Total Bacterial Count (Total Microscopic Count), Colony forming Unit (CFU) Count (Total Aerobic Count, TAC) and Coliform Count. A total of 50 samples (250 ml.) were taken from 10 milk shops selling milk, from 6 shops selling raw milk (30 Samples) and 4 shops selling boiled milk (20 Samples). Both categories were investigated to evaluate in the month of December. The results obtained were surprising in fact an eye opener. All samples from the raw milk yielded 100,000 cfu/ml and a coliform count exceeding 3,000 colicount/ml. Total Microscopic count yield the approximately no significant variation to the previous data. Boiled milk on the other hand yielded significantly lower 5,000 cfu/ml and colicount less than 20 colicount/ml of milk. Consumers should in fact find a lot of difference between the raw milk sold in the market and boiled milk sold in the market. Key words: Coliform, E. coli, Indicator microorganisms, microbial quality, Total Aerobic Count

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