Microbial safety and probiotic potential of packaged yogurt products in Pakistan. Issue 1 (5th December 2019)

• Record Type: Journal Article
• Authors: Aziz, Ghazal; Zaidi, Arsalan; Bakht, Urooj; Parveen, Naila; Ahmed, Ibrar; Haider, Zeeshan; Muhammad, Tariq
• Is Part Of: Journal of food safety. Volume 40:Issue 1(2020)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2019-12-05
• Subjects: Food adulteration and inspection -- Periodicals; Food contamination -- Periodicals; Food -- Analysis -- Periodicals; Food -- Microbiology -- Periodicals; Pathogenic bacteria -- Periodicals; Food handling -- Periodicals; Food preservatives -- Periodicals; 664
• DOI: 10.1111/jfs.12741
• Languages: English
• ISSNs: 0149-6085

Abstract

Abstract: Yogurt is a health food with notable market production and demand. Because of this, we conducted a study on prominent commercial brands of yogurts in Pakistan for microbial content and the probiotic potential of the contained lactic acid bacteria (LAB), in the context of their label claims. All contained viable LAB, but the numbers (cfu g −1 ) varied considerably. Three of the products made explicit probiotic claims, but LAB from these displayed no probiotic attributes per WHO‐FAO guidelines. The yogurt starter and nonstarter Lactobacillus strains had no gelatinase or hemolytic activity and exhibited significant antibacterial activity against some human pathogens. One brand with a probiotic claim contained an L. acidophilus strain that showed cholesterol assimilation activity in vitro. Some potential human pathogens that were hemolytic and resistance to β‐lactam antibiotics were also detected in the products. The findings demonstrate a need for better quality control and regulation to ensure safety and efficacy of yogurt products. Abstract :