Evaluation of the safety and quality of probiotic yoghurt processed within Uganda's urban areas.

Abstract

Probiotic yogurt has received a lot of attention worldwide due to its potential health benefits. To safeguard consumer health, probiotic yogurt must be produced safely and to a high standard. The purpose of this study was to assess the quality and safety of probiotic yogurt processed within Uganda’s urban areas of Kampala and Wakiso districts. The study evaluated important aspects of safety and quality, such as microbiological factors, aflatoxin M1, physical contamination, hygiene standards, and labeling compliance. A total of 80 probiotic yogurt samples were collected from 10 processors within Wakiso and Kampala districts. Using standard procedures, samples were examined for common pathogens, including Salmonella, Staphylococcus aureus, yeast and molds, Escherichia coli (E. coli), and the mycotoxin aflatoxin M1. Results showed 100% compliance for salmonella, S. aureus, and aflatoxin M1, an 80% compliance for E. coli, and a 20% compliance for yeasts and molds for the samples collected both at the factory and market levels. Additionally, it was discovered that the sampled products had a 70% non-compliance with labeling requirements, which included the exclusion of product expiration dates, storage directions, and pertinent cautions. The study identified a knowledge gap in the food safety, hygienic practices and quality assurance knowledge of probiotic yogurt processors that resulted in contamination of the probiotic yogurt by E. coli, yeasts and molds that pose a health and safety risk to consumers. The non-compliance levels for E. coli, yeasts and molds justify the need for improvement in food safety, hygienic practices and quality assurance at every step of probiotic yogurt processing. It is therefore critical for the probiotic yogurt business in Uganda to develop effective quality control methods and comply with food safety standards. It demands greater education and training in the hygienic handling of raw materials, ingredients and equipment, sound manufacturing processes, and appropriate hygiene. Increasing these factors will help produce probiotic yogurt that is safer and of greater quality. The results of this study offer insightful information to Ugandan consumers, regulators, and industry participants such that the industry may increase customer confidence, advance public health, and encourage the expansion of the probiotic yogurt business in Uganda’s metropolitan areas. A proposed framework for quality improvement was developed and validated. It showed improvements in the quality and safety of probiotic yogurt, and therefore, probiotic yogurt processors are encouraged to adopt the framework. Keywords: Probiotic yoghurt, food safety hygiene practices, quality assurance knowledge, enterprises, organizational performance.