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

KALSOOM FARZANA¹, SAEED AKHTAR^2* AND F. JABEEN ³

Abstract: Prevalence of food borne pathogens in milk products, khoya (a common ingredient in many traditional Indian sweets made by slowly evaporating milk under heat) and burfi (khoya cooked with sugar until it solidifies) and their sensitivity against different antibiotics was evaluated. Coliform indicated the lowest count (7.5x10³ CFU/g) and the highest (5.3x10⁶ CFU/g) in burfi whereas 6.5x10³ and 5.2x10⁶ CFU/g­­ in khoya for 28 selected samples. Presence of Staphylococcus aureus, Escherichia coli and Klebsiella spp., was also confirmed in a large number in khoya and burfi samples. S. aureus represented the major part of bacterial flora in burfi and khoya. Enterobacter spp., and E. coli spp., constituted ~ 1.2%, in both burfi and khoya. The unidentified microflora comprised 12.56% and 8.41% in burfi and khoya, respectively. E. coli and Enterobacter spp., isolated from both khoya and burfi showed more susceptibility to Septran and Amikin. Ampiclox and Tetracycline exhibited higher degree of sensitivity against these isolates. However, Klebsiella spp., Enterobacter spp., and E. coli were found to be resistant to Urixin. Locally prepared milk products might be a potential source of bacterial contamination which poses a significant clinical threat to consumers through excessive use of various antibiotics against these micro-organisms.

¹Department of Pharmacy, Bahauddin Zakariya University, Multan, Pakistan

²University College of Agriculture, Bahauddin Zakariya University, Multan, Pakistan

³Quality Control Manager, Jeans Pharmaceuticals, Lahore, Pakistan.