Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda

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dc.contributor.authorMuzira Mukisa, Ivan
dc.contributor.authorSsendagala, George William
dc.contributor.authorByakika, Stellah
dc.date.accessioned2022-10-03T10:41:13Z
dc.date.available2022-10-03T10:41:13Z
dc.date.issued2020
dc.description.abstractTraditional fermented dairy products, including Bongo, are an important emerging market owing to their nutritional benefits and probiotic potential. Production of Bongo is unstan- dardized, unregulated and may raise public safety concerns. Microbial counts and physic- ochemical parameters ( n = 30 Bongo samples), production protocol, and hygiene practices of processors ( n = 15) were evaluated. Over 93.3% of the products were contaminated with potentially pathogenic microbes including Enterobacteriaceae, coliforms, Sulphur reducing clostridia, Enterococcus spp. and Staphylococcus spp. About 40% of the samples had pH ≥4.0. Most processors had inadequate hygiene practices which compromised product safety. These results indicate the need for developing product specifications, training processors in good food safety practices and enforcing relevant regulations.en_US
dc.identifier.citationMukisa, I. M., Ssendagala, G. W., & Byakika, S. (2020). Microbiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Uganda. Scientific African, 10, e00583. https://doi.org/10.1016/j.sciaf.2020.e00583en_US
dc.identifier.otherhttps://doi.org/10.1016/j.sciaf.2020.e00583
dc.identifier.urihttps://nru.uncst.go.ug/handle/123456789/4859
dc.language.isoenen_US
dc.publisherScientific Africanen_US
dc.subjectBongoen_US
dc.subjectMilken_US
dc.subjectFermented foodsen_US
dc.subjectSafetyen_US
dc.titleMicrobiological safety and physicochemical composition of Bongo, a traditional fermented milk product from Lyantonde district, Ugandaen_US
dc.typeArticleen_US
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