The safety perspective of probiotic and non-probiotic yoghurts: A review

Abstract

Objectives: Milk and dairy products could be contaminated via various bacteria and fungi. Investigations have demonstrated that the contamination in traditionally yoghurt was higher than industrially processed one. Raw milk with neutral pH and high water activity, serves as an excellent growth medium for different microorganisms, Therefore, the prepared yoghurts may be contaminated. The greatest and most widespread concern of yoghurt safety is microbial contamination, the presence of infectious bacteria and viruses. Materials and Methods: “Probiotic yoghurt” was uses as key word in PubMed and science direct search engines during 1998-2018 and 70 papers were found and forty of them were used in this study. Results: Existence of yeasts and molds in industrial yoghurt is an indicative of poor hygienic practices in manufacturing and packaging. Aflatoxins are a group of very toxic metabolites of fungi produced by toxicogenic strains of Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius in milk and dairy products. Aflatoxin B1 is the most frequent produced mycotoxin in contaminated yoghurt. There is a direct relationship between the AFM1presences in yoghurt the risk of illnesses in consumers. Conclusions: In conclusion, it is important to notify producers and consumers about the safety and contamination of yoghurt in order to reduce their potential health hazard and economic issues. With respect to the safety and health effects of probiotics, it is recommended to consume the probiotic yoghurt.