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Salmonellosis is an important food-borne disease affecting both humans and animals. The aim of this study was to determine the occurrence and antibiogram of Salmonella species from raw and fermented milk. The results showed that out of the 350 milk samples examined 14 (4.0%) were positive for salmonella. The prevalence of Salmonella is higher in raw milk (4.6%) than in fermented milk (3.4%) with no statistical difference (P>0.05) between them. The prevalence of both raw (75.0%) and fermented milk (83.33%) is significantly higher (P 256.

OCCURENCE AND ANTIBIOGRAM OF SALMONELLA SPP. IN RAW AND FERMENTED MILK IN ZARIA AND ENVIRONS