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ISOLATION AND IDENTIFICATION OF PATHOGENIC BACTERIA STAPHYLOCOCCUS AUREUS AND SALMONELLA FROM RAW MILK SAMPLES OF DIFFERENT CITIES OF PAKISTAN

Munaza Hayat, Mehak Fatima Zeeshan, Hurria Hannan Khalid, Naeem Ullah

Food-borne diseases are main public health problem throughout the world. Milk is very important component of human diet containing water, fats, proteins, vitamins and minerals. The risk of illnesses is increased when raw milk is consumed on daily basis. Mostly milk is contaminated at the time of its collection, processing, delivery and storage. . Different types of pathogenic bacteria like S. aureus and Salmonella spp. enter in milk and then multiply, after multiplication they become active in causing various diseases. Selective medium xylose lysine deoxycholate agar (XLD) was used for identification of Salmonella spp, while Mannitol salt agar was used for the identification of S. aureus, then further confirmation of these pathogenic bacteria was made through biochemical tests. Salmonella was found in 87% samples of raw milk while 91% samples were contaminated with S. aureus. Isolation of these pathogenic bacteria in milk is an important step towards controlling different diseases in humans. Keywords: Staphylococcus aureus; Milk; Pathogenic Bacteria.

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