Author(s):

KG Anitha

Abstract: Curd is a traditional fermented food consumed by people all over India for its nutritive value and role in maintaining human gut microflora. Recently curd is being sold in many kinds of packs with and without brand names. The authenticity of these products is always questionable. In the present study, samples randomly collected from Pudukottai Main Market were analysed for the presence of LAB (Lactic Acid Bacteria) and contaminant bactyeria (Staphylococcus sp and E. coli). The microbial load of L. acidophilus was in general very low in all the samples ranging between 2.93 to 4.26 log values. But the microbial count of Staphylococccus epidermis is higher than Lactobacillus acidophilus both at 0 hr and 12 hrs. But E. coli was completely absent. Absence of E. coli confirmed that the products are not having any faecal matter contamination possibly entering either through water source or food handlers. Anyway the count of Staphylococcus epidermidis is alarmingly high in all the samples tested ranging between log value of 5.58 to 6.04, which could be prompted by poor handling during processing and packing. Earlier S. epidermidis and other coagulase-negative staphylococci (CoNS) have been considered nonpathogenic commensal organisms whereas nowadays they seem to be opportunistic pathogen. Hence the present study indicates that at most care must be taken from the manufacturer side for hygienic handling of the product throughout the commercialization.

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