Mohamed Faiza

Microbiological quality and use-by date of pineapple yogurt Mohamed Faiza

Yoghurt is a food whose consumption is clearly increasing in most developing countries like Madagascar. However, it is a possible vector of dangerous germs. Hence the importance of a certain number of criteria including the microbiological criteria of the product. The study consists of evaluating the microbiological quality and determining the use-by date of pineapple yoghurt manufactured by the company Food and Beverage Madagascar. The results of the microbiological analyses showed that the pineapple yoghurt is of satisfactory microbiological quality because: The spoilage germs (total aerobic mesophilic flora and fungal flora) are present at low concentration respectively 8.1.104 CFU/g and 2.7.101 CFU/g. A negligible concentration compared to the reference standard is observed for the human contamination indicator germ (Staphylococcus aureus): 1.1.101 CFU/g. Fecal coliforms are totally absent and total coliforms are present at lower concentrations than the microbiological reference standard (1 CFU/g). Pathogenic bacteria are completely absent.