Evaluation of Microbiological Quality of Indigenous Dahi from Eastern Nepal

Authors

  • Rewati Raman Bhattarai Tribhuvan University, Institute of Science and Technology, Central Campus of Technology, Hattisar, Dharan
  • Suman Kumar Lal Das Tribhuvan University, Institute of Science and Technology, Central Campus of Technology, Hattisar, Dharan

DOI:

https://doi.org/10.3126/stcj.v2i1.14793

Keywords:

Indigenous dahi, evaluation, microbial count, food safety, Nepal

Abstract

The present study was undertaken to evaluate the microbiological quality of indigenous dahi from eastern Nepal. Atotal of 39 indigenous dahi samples were collected from sixteen districts of eastern Nepal and analyzed. Results revealed the mean yeasts and mould count to be 20.5×104±7503, coliform count 65±42, S. aureus 197±65 and total viable bacterial count 227×106±17250 cfu/g. Total viable bacteria and yeasts and moulds were present in all samples examined. Coliforms were present in 90 % and S. aureus were present in 63% of samples examined whereas salmonella species were not detected in any of the samples under study.

Sunsari Technical College Journal 2015, 2(1):23-26

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Published

2016-04-28

How to Cite

Bhattarai, R. R., & Das, S. K. L. (2016). Evaluation of Microbiological Quality of Indigenous Dahi from Eastern Nepal. Sunsari Technical College Journal, 2(1), 23–26. https://doi.org/10.3126/stcj.v2i1.14793

Issue

Vol. 2 No. 1 (2015)

Section

Original Articles