Microbiological quality analysis of locally produced soymilk drinks sold in local market in Nagpur
Department of Microbiology and Biotechnology, Nabira Mahavidyalaya, Katol
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2024, 20(03), 014–017.
Article DOI: 10.30574/wjbphs.2024.20.3.0954
Publication history:
Received on 20 October 2024; revised on 30 November 2024; accepted on 02 December 2024
Abstract:
Background: This study was aimed at evaluating the microbial quality and proximate analysis of soymilk produced and sold within local market.
Methodology: Soymilk samples were purchased in pairs from five locations in Nagpur The samples collected were subjected to microbiological and proximate analysis to ascertain the hygienic standards of the products and nutrient contents.
Results: The result revealed the cultural morphology and microscopic identification of the fungi isolated from the soymilk samples analyzed in this study. The fungi isolated were Aspergillus sp, Rhizopus sp, Penicillium sp and Mucor sp.
Conclusion: The results of this study revealed that soymilk samples which is highly consumed in Nagpur were highly contaminated with microorganisms whose source may be traced to poor hygiene of producers, unsanitary conditions of processing equipment and raw materials. These finding shows varying public health concerns in the soymilk samples analyzed. The study shows an unacceptable microbiological quality of these products and a dire need for the strict implementation of HACCP protocols during production of these products to prevent the occurrence of food contamination, spread of antibiotic resistant organisms and other serious public health concerns.
Keywords:
Soymilk; Contamination; Public Health; Hygiene; Foodborne Illnesses; Fungi
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Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0