PREVALENCE AND ANTIBIOTIC RESISTANCE OF BACTERIA IN TWO ETHNIC MILK BASED PRODUCTS

摘要: Prevalence of food borne pathogens in milk products, khoya (a common ingredient many traditional Indian sweets made by slowly evaporating under heat) and burfi (khoya cooked with sugar until it solidifies) their sensitivity against different antibiotics was evaluated. Coliform indicated the lowest count (7.5x10 3 CFU/g) highest (5.3x10 6 whereas 6.5x10 5.2x10 CFU/g for 28 selected samples. Presence Staphylococcus aureus, Escherichia coli Klebsiella spp., also confirmed a large number S. aureus represented major part bacterial flora khoya. Enterobacter E. constituted ~ 1.2%, both The unidentified microflora comprised 12.56% 8.41% khoya, respectively. isolated from showed more susceptibility to Septran Amikin. Ampiclox Tetracycline exhibited higher degree these isolates. However, were found be resistant Urixin. Locally prepared products might potential source contamination which poses significant clinical threat consumers through excessive use various micro-organisms.