MOLECULAR CHARACTERISATION AND ANTIBIOGRAM OF STAPHYLOCOCCUS AUREUS AND SALMONELLA SPP. ISOLATED FROM MILK AND MILK PRODUCTS IN PARTS OF KADUNA STATE, NIGERIA

📄 Project Abstract

Food-borne infections are common and constitute an important health and economic burden globally (Nazzal et al., 2012). Through microbial activity alone, approximately onefourth of the world's food supply could be lost (Varga, 2007). Milk has been described as a nearly perfect food because it contains the essential nutrients required by the body in appropriate proportions (Karshima et al., 2013). It is an aqueous colloidal suspension of proteins, fats, and carbohydrates that contains numerous vitamins and minerals (Ogbolu et al., 2014). Milk has distinct physical, chemical and biological characteristics, which justify its high quality for consumption (Hemalatha and Shanti, 2010). These characteristics present a favorable environment for the multiplication of various bacteria and an efficient vehicle for transmission of diseases to humans (Donkor et al., 2007). Milk can contain Pathogenic bacteria, such as Salmonella spp.,Staphylococcus aureus,Escherichia coli,Mycobacteriumtuberculosis,...