Bacteriological milk quality: possible hygienic factors and the role of Staphylococcus aureus in raw bovine milk in and around Gondar, Ethiopia

International Journal of Food Contamination, Jan 2017

Background In Ethiopia, around 97% of the annual milk production is accounted by the traditional milk processing system using on-farm traditional milk processing materials that are generally poor in processing capacity, causing high product loss and risky for public consumption. A cross-sectional study was carried out in and around Gondar town, Amhara Regional State of Ethiopia from October 2014 to may 2015 with the objective to assess the bacteriological milk quality, possible hygienic factors and status of S. aureus as contamination of bovine raw milk. The study employed questionnaire survey and raw bacteriological load analysis and cow milk samples for isolation and detection of S. aureus from raw cow milk. Sixty (60) randomly selected dairy farms were interviewed for the survey-based study of farm hygienic practices and 72 raw milk samples [60 from directly from teats and 12 from collecting tanks (buckets) were aseptically collected and tested for bacteriological load analysis and isolation of S. aureus. Results The overall average total bacterial count (TBC) were 4.59 ± 0.118log10 (38,904.51 cfu/ml) and 4.77 ± 0.23log10 (58,884.37 cfu/ml) for milk samples collected directly from teat during milking and milking buckets at farm level respectively. Accordingly, the count increased by 0.18 ± 0.23 log10 or 19,979.86 cfu/ml (51.36%) increase from teat to milking buckets. Results showed very significant differences in plate counts (P < 0.05) between the two milk collection points. 73.30% of the milk samples collected directly from the teat were found (>100,000 bacteria per ml), evidence of poor milk hygiene when compared to international standards. In this study hygienic and management factors like udder cleaning, water and soap using for cleaning of udder, hand washing and water and soap using for milking vessels were significantly (P < 0.05) affects the bacteriological count of the milk. Conclusions The results of the current study indicated that the cow milk produced and distributed in the study area can generally be considered as substandard in quality for consumption unless pasteurized. Therefore, this risk assessment study with similar different studies reported from different regions in Ethiopia might provide a foundation for the establishment of national milk quality standards that currently do not exist in Ethiopia.

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Bacteriological milk quality: possible hygienic factors and the role of Staphylococcus aureus in raw bovine milk in and around Gondar, Ethiopia

Tegegne and Tesfaye International Journal of Food Contamination Bacteriological milk quality: possible hygienic factors and the role of Staphylococcus aureus in raw bovine milk in and around Gondar, Ethiopia Betelihem Tegegne 1 Shimels Tesfaye 0 0 Faculty of Veterinary Medicine, Department of Para-Clinical Studies (Veterinary Microbiology), University of Gondar , Gondar , Ethiopia 1 Wollo University, School of Veterinary Medicine , Dessie , Ethiopia Background: In Ethiopia, around 97% of the annual milk production is accounted by the traditional milk processing system using on-farm traditional milk processing materials that are generally poor in processing capacity, causing high product loss and risky for public consumption. A cross-sectional study was carried out in and around Gondar town, Amhara Regional State of Ethiopia from October 2014 to may 2015 with the objective to assess the bacteriological milk quality, possible hygienic factors and status of S. aureus as contamination of bovine raw milk. The study employed questionnaire survey and raw bacteriological load analysis and cow milk samples for isolation and detection of S. aureus from raw cow milk. Sixty (60) randomly selected dairy farms were interviewed for the survey-based study of farm hygienic practices and 72 raw milk samples [60 from directly from teats and 12 from collecting tanks (buckets) were aseptically collected and tested for bacteriological load analysis and isolation of S. aureus. Results: The overall average total bacterial count (TBC) were 4.59 ± 0.118log10 (38,904.51 cfu/ml) and 4.77 ± 0. 23log10 (58,884.37 cfu/ml) for milk samples collected directly from teat during milking and milking buckets at farm level respectively. Accordingly, the count increased by 0.18 ± 0.23 log10 or 19,979.86 cfu/ml (51.36%) increase from teat to milking buckets. Results showed very significant differences in plate counts (P < 0.05) between the two milk collection points. 73.30% of the milk samples collected directly from the teat were found (>100,000 bacteria per ml), evidence of poor milk hygiene when compared to international standards. In this study hygienic and management factors like udder cleaning, water and soap using for cleaning of udder, hand washing and water and soap using for milking vessels were significantly (P < 0.05) affects the bacteriological count of the milk. Conclusions: The results of the current study indicated that the cow milk produced and distributed in the study area can generally be considered as substandard in quality for consumption unless pasteurized. Therefore, this risk assessment study with similar different studies reported from different regions in Ethiopia might provide a foundation for the establishment of national milk quality standards that currently do not exist in Ethiopia. Bacteriological quality; Milk hygiene; S; aureus; Total plate count - Background Livestock represents major national resources and form an integral part of agricultural production system in Ethiopia (Gebrewold et al. 2000); cows contribute about 95% of the total annual milk produced by dairy cows, goats and camels at national level (CSA 2010). In Ethiopia, milk production systems can be categorized into urban, peri-urban and rural, based on location (Reda 1998). Dairying constitutes an important sector of the agricultural production system. For smallholder farmers, dairying provides the opportunity to efficient use land, labour and feed resources and generates regular income in Ethiopia (Yitaye et al. 2009). In sub Saharan countries the traditional dairy sector, which is characterized by small herd size dominated by indigenous zebu breeds. These breeds, normally known by their low milk production with very little or no-specialized inputs, accounts 70–80% of Africa’s cattle population (Ibrahim and Olaluku 2000). In Ethiopia around 97% of the annual milk production is accounted by the traditional milk processing system using on-farm traditional milk processing materials (Felleke 2003), which is likewise dominated by indigenous breeds. In almost all areas in Ethiopia, the milk produced are traditionally processed to naturally fermented sour whole milk (ergo), traditional butter (Kibe), butter milk (Arera), cottage cheese (ayib), whey (aguat) and ghee (nitir kibe) dairy products. The traditional milk processing materials used are also similar among different areas which generally poor in quality of processing, includes; plastic container, Bottle gourd (Lagenaria siceraria) and clay pot (Duguma & Janssens 2014; Wafula et al. 2016). Most of the very few enterprises currently operating in and around the capital entirely depend on the traditional sector for their milk intake, while others depend on it for the majority of their intake. These underscore the importance of understanding the traditional sector in order to make improvement interventions. Economically, in Ethiopia Milk and milk products are also very important farm commodities an (...truncated)


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Betelihem Tegegne, Shimels Tesfaye. Bacteriological milk quality: possible hygienic factors and the role of Staphylococcus aureus in raw bovine milk in and around Gondar, Ethiopia, International Journal of Food Contamination, 2017, pp. 1, Volume 4, Issue 1, DOI: 10.1186/s40550-016-0046-2