DefinePK

Abstract

Introduction


Yoghurt is a dairy product which is consumed in almost every house in our country. It is produced with a yoghurt starter, which is a mixed culture of streptococcus themophilus and lactobacillus bulgaricus in a 1:1 ratio. Freshly produced voghurt typically contains 1010 organisms per gram1. The coccus grows faster than the rod and is primarily responsible for the acid production, while the rod adds flavour and aroma. The associated growth of the two organisms results in lactic acid production at a rate greater than that produced by either when growing alone. Good yoghurt keeps well at 5°C for ito 2 weeks. An area densely infested with flies especially after monsoons, is heavily contaminated with bacteria causing gastroententis. This survey was conducted just after the rainy season, to determine whether yoghurt contaminated by flies could cause gastroenteritis.