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October 5, 2025Open Access

Fungal and Yeast Evaluation of Yoghurt in Misurata City, Libya

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Authors

FAFaraj A. AbushallaMAMohanad M. Alwoshesh

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Overview

Assessment reveals microbial contamination in yoghurt products from markets in Misurata, highlighting safety issues.

Key Points

  • The study found that 20% of yoghurt samples did not meet Libyan health standards, raising safety concerns.
  • Microbial tests isolated yeasts and fungi including Saccharomyces and Penicillium in various yoghurt types.
  • The pH levels of yoghurt samples ranged from 4.58 to 4.61, indicating mild acidity that supports microbial growth.
  • Different percentages of contamination were noted based on the yoghurt type, with flavored yoghurt showing 100% of Penicillium contamination.

Cite This Study

Abushalla et al. (2025) studied this question.

synapsesocial.com/papers/68e25559d6d66a53c2475065https://doi.org/10.36602/mmsj/2016.n05.13
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