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Milk, a staple in diets worldwide, is rich in essential nutrients like minerals, vitamins, proteins, and fats. However, its nutrient content makes it difficult to avoid the presence of microorganisms, which can affect its quality. This research aimed to assess the bacterial contamination content in raw milk, UHT, and yogurt, gathered from various retailers, markets, and supermarkets across Mbarara City. The study involved 36 samples of milk and milk products, mainly raw milk, UHT, or processed milk and yogurt. The tests done in the lab included finding Escherichia coli (E. coli), staphylococcus, salmonella, and coliform, as well as the Total Plate Count (TPC). Biochemical tests, including gramme staining, were employed to isolate and identify bacteria in the samples. The findings indicated the presence of Staphylococcus spp. (25%), Salmonella spp. (33.3%), YM (41.6%), TPC (50%), coliforms (33.3%), and E. coli (25%). UHT milk had a percentage of Staphylococcus spp. (0%), Salmonella spp. (16.6%), YM (8.3%), TPC (16.6%), coliforms (16.6%), and E. coli (8.3%). Lastly, yogurt had Staphylococcus spp. (8.3%), Salmonella spp. (8.3%), YM (16.6%), TPC (25%), coliforms (16.6%), and E. coli (0%). In conclusion, detecting microbial contamination in raw milk and milk products suggests inadequate sanitary practices and poor storage practices. Consuming products contaminated by these toxic metabolites may result in food poisoning, and proper awareness among stakeholders and consumers is necessary. Keywords: Microbial Contamination; Raw Milk; Processed Milk; Yoghurt; Mbarara City
Brian et al. (Sat,) studied this question.