ISSN: 0973-7510

E-ISSN: 2581-690X

O.F. Olukunle and F.C. Adetuyi
Department of Microbiology, Federal University of Technology, P.M.B 704, Akure, Ondo State, Nigeria.
J Pure Appl Microbiol. 2008;2(1):63-68
© The Author(s). 2008
Received: 11/02/2008 | Accepted: 03/04/2008 | Published: 30/04/2008

Investigation into the effect of storage period and temperature on the shelf life of Human Breast Milk (HBM) was carried out to assess the quality and fitness of expressed HBM after storage for 3 and 6 hours at 4°C and 26°C. The control sample was collected from a nursing mother using standard hygienic method while other samples were collected aseptically from nursing mothers, day care centers, crèches and various homes. The samples were conveyed to the laboratory for microbial analyses. There was no fungal growth observed in any of the samples. The mean bacterial count obtained for the fresh HBM was 1.53 × 103 and 1.85 x 103 Cfu/mL at 4°C and 26°C respectively after 3 hours of storage. At 4°C the bacterial load was 1.61 x 103 Cfu/mL and 2.16 x 103 at 26°C after 6 hours. Before and after 3 hours of the storage at 4°C, the control HBM had no microbial load, but has a value of 0.4 × 103 Cfu/mL at 26°C after 6 hours. The bacteria isolated from milk samples after storage are
Bacillus subtilis, Corynebacterium
spp., Lactobacillus salivarus, Staphylococcus aureus, Staph. epidermidis, Lactobacillus acidophilus, Neisseria catarrhalis and
Streptococcus lactis
. It is recommended that the length of storage should not exceed 6 hours at 26°C and 24 hours at 4°C.


Microbial Growth, Human Breast Milk

Article Metrics

Article View: 0

Share This Article

© The Author(s) 2008. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.