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This research aims to evaluate the microbial safety of commonly consumed fermented milk products in Mbarara City, Uganda.

May 8, 2026CureusOpen Access

Microbial Contamination and Molecular Identification of Predominant Bacteria in Fermented Milk Products in Mbarara, Uganda

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Randomized trial evaluates microbial safety of fermented dairy products in Uganda, suggesting urgent hygiene improvements are needed.

This research aims to evaluate the microbial safety of commonly consumed fermented milk products in Mbarara City, Uganda.
Analyzed 192 samples of yogurt, cheese, homemade butter, and eshabwe for microbial contamination.
Conducted culture-based testing on 175 samples for pathogens like E. coli and S. aureus.
Performed partial 16S rRNA gene sequencing on 17 selected samples to identify predominant bacteria.
12.0% of cultured samples contained at least one pathogen, with cheese showing a contamination rate of 42.9%.
Eshabwe had an 8.6% contamination rate, while yogurt had 4.3%, and homemade butter had no detectable pathogens.
Molecular analysis identified beneficial lactic acid bacteria along with potential pathogens like Klebsiella spp and Enterobacter spp.

Kamwine et al. (2026) studied this question.

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