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Milk is a non-transparent, yellowish-white substance secreted by the mammary glands of all mammals. It contains proteins, minerals, carbohydrates, fat, and vitamins that meet the dietary requirements of the body than any food in a single diet. As a result of their highly nutritious nature, milk supports the rapid growth of many microorganisms, including bacterial pathogens. The aim of this study was to determine the bacteriological quality of raw cow's milk sold by different vendors in Minna central market, Niger state, Nigeria by pour plate method. The highest bacterial count was 7.5 107 CFU/mL and the lowest bacterial count was 2.5 107 CFU/mL. Bacteria isolated from five different cow's milk samples were identified through their cultural and biochemical properties to be Bacillus badius, Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis and Salmonella typhi. The frequency occurrence of the bacterial isolates were Bacillus spp. (61.9%), Staphylococcus spp. (19.0%), E. coli (14.3%)and Salmonella spp. (5%). The presence of these bacterial isolates and the colony forming unity count observed in these samples indicated poor hygiene and sanitation during milking and post milking processes. Therefore, efforts should be intensified to pasteurize the milk before consumption in order to guarantee the safety of the consumers.
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