Isolation and Identification of Bacterial and Fungal Spoilage Organisms in Branded and Unbranded Milk; Consumer Perception of Safety Hazard for Milk

Background: This research aims to isolate and identify bacterial fungal spoilage organisms in branded unbranded milk, as well assess the parameters linked milk safety risk. A total of 30 samples were collected for laboratory testing. For analysis, inoculated on several mediums. The isolates identified using Gram staining biochemical identification methods. Results: According findings, Klebsiella spp. Escherichia coli are most common bacteria found isolated from (22.6%). Meanwhile, 8.8% both Enterococcus faecalis Streptococcus samples. 3.7% Serratia marcescens some species all At outlets, regularly opening containers sell predisposing hand contamination increased risk by environmental contaminants. Survey was done with 60 respondents, 37 (61.67%) said they aware health risks associated milk. Twenty-three people (38.33%) knew about diseases drinking contaminated It also discovered that there no formal food hygiene training any handlers. However, 11.7% workers had advanced a variety fields. Conclusions: microorganisms products' this study economical public significance. Some strains A. flavus have been reported produce potent mycotoxins called ochratoxin can be harmful human beings animals. Cares should taken handling products. And improved preservation methods suggested enhance quality findings provide foundation developing better policies.