Milk is a major part of human food and plays a prominent role in their nutrition. Spoiled milk is the result of an overgrowth of bacteria that compromises the quality, flavor, and texture of milk. This study was carried out to isolate Salmonella and Shigellaspp from spoilt pasteurized liquid milk. A total of ten (10) tins of pasteurized liquid milk were used for the analysis. The tins were opened using sterilized knives and were not preserved in the refrigerator for 3- 4 days. They were later analysed for the presence of spoilage microorganisms using Salmonella Shigella Agar. Out of the 10 samples that were analysed, 7 (70%) samples had Salmonella spp while 5 (50%) samples had Shigella spp. The antibiotic susceptibility pattern of the isolates revealed thatfive (5) isolates of Salmonella spp were sensitive to Ampicillin and Septrin, while only 4 isolates were sensitive to both Augumentin and chloramphenicol. Also, 6 isolates were sensitive to Ofloxacin while all the 7 isolates were sensitive to both Ciprofloxacin and Trimethoprim. However, all the isolates were resistant to Cefoxitin and Perfloxacin. Also, 4 Shigellaisolates were sensitive to Ampicillin while 5 isolates were sensitive to both Ciprofloxacin and Septrin. All the isolates were resistant to Pefloxacin, Augmentin, Ofloxacin, Chloramphenicol, Trimethoprim and Cefoxitin. This study shows that poor preservation of the milk samples led to the growth of the microorganisms which can be detrimental to human health when consumed. Hence, already opened/exposed pasteurized liquid milk should be refrigerated at a temperature of between 0°C to 4°C to avoid microbial growth. Keeping milk cold is critical to ensure it stays fresh, lasts longer, and keeps its delicious taste.

Keywords : Liquid milk, Pasteurized, spoilage, Salmonella spp., Shigella spp