Milk production, quality, and consumption in Jimma (Ethiopia): Facts and producers’, retailers’, and consumers’ perspectives

Tolosa, Tadele; Verbeke, Joren; Piepers, Sofie; Tefera, Molla; Getachew, Yehenew; Supré, K.; DeVliegher, S

doi:10.1016/j.prevetmed.2015.12.016

Cited by 26 publications

(29 citation statements)

References 28 publications

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“…Only Sr was transferred into unsterilized clay based pots (obtained from a woman in the study area) previously used for ergo fermentation. Finally, all the three samples (Sr, Sc, and Sci) were subjected to the traditional ergo fermentation conditions (ambient: [20][21][22][23][24][25][26][27][28][29][30] ∘ C) for five consecutive days [23]. The residual levels of AFM1 in the three samples were determined every 24 hours in triplicate using ELISA.…”

Section: Methodsmentioning

confidence: 99%

“…Strains of probiotic bacteria were also used for the reduction of AFM1 in milk in an in vitro digestive model where up to 25.43% reduction was reported [19]. Though the use of defined starter cultures to initiate fermentation and thereby reduce AF is effective, it is difficult to implement in developing countries like Ethiopia where dairy production is dominated by traditional methods [20,21]. One of the Ethiopian traditional dairy products commonly consumed is ergo.…”

Section: Introductionmentioning

confidence: 99%

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Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

Shigute

Washe

2018

Journal of Food Quality

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In this study, the reduction of aflatoxin M1 (AFM1) levels during lab-scale ergo production was investigated through determination of the residual levels of AFM1 using Enzyme Linked Immunosorbent Assay. The results showed gradual and incubation time dependent reduction of AFM1 level in the raw milk samples being fermented to ergo. The maximum reductions of 57.33 and 54.04% were recorded in AFM1 in natural and LAB inoculums initiated fermentations, respectively, in 5 days of incubation. Although a significant difference ( = 0.05) in the AFM1 decrease in the two types of fermentations was recorded, such findings could vary with milk samples depending on initial load of the microorganisms as determined by hygienic conditions. However, the level of AFM1 in control (sterilized) samples showed only a 5.5% decrease during the entire period of incubation. Microbiological investigation showed increasing LAB counts with incubation time. A gradual decrease in pH of the milk samples was observed during fermentation. Considering the fact that both viable and dead bacterial cells could remove AFM1 during ergo production, the mechanism is proposed as predominantly involving noncovalent binding of the toxin with the chemical components of the bacterial cell wall.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

Shigute

Washe

2018

Journal of Food Quality

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“…MRSA has increasingly been recognized in farm animal populations in recent years and has been considered as an important pathogen in animals. The prevalence of S. aureus as well as MRSA in bovine milk has been reported from several countries such as USA, Denmark [1,8], Turkey [9], Brazil [10], Germany [11], India [12], Iran [13,14], Great Britain [15], Italy [16], and Ethiopia [17]. Antibiotic sensitivity to MRSA and/or MSSA strains isolated from bovine milk has been studied previously [8,9,10,12,15,16,18,19].…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Characterization of Staphylococcus aureus Isolated from Bulk Tank Milk Dairy Cow Farms in West Bank-Palestine

Adwan

Isayed

2018

MRJI

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“…In the past decade, advanced production and processing technologies have been extensively used. However, studies related to the milk quality during its processing indicate that the microbiological quality of milk may be poor in Turkey and other countries [6,7] . Although, cold storage inhibits the growth of some microorganisms, like lactic acid (LA) bacteria, psychrotroph bacteria can cause souring of milk at low temperatures.…”

Section: Introductionmentioning

confidence: 99%

Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri

Ay¹,

Bostan²

2016

Kafkas Univ Vet Fak Derg

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The poor microbiological quality of raw cow milk in Turkey is a major concern. It has been speculated that less activation of naturally present lactoperoxidase system in the milk is the reason for its poor microbiological quality. Hence, the objective of this study was to investigate the effects of activation of the lactoperoxidase (LP) system on microbiological quality of the raw milk. The milk samples collected from a dairy farm were analyzed in the laboratory by dividing into two equal parts as activated (experimental) and control group. The experimental group was activated by treatment with equal concentration of sodium thiocyanate and hydrogen peroxide (20:20 mg/kg) whereas the control sample remained unactivated. All samples were stored at 4°C during 12 h. The microbial load in all the samples was quantitatively determined at 0, 3, 6, 9 and 12 h. The quantitative changes in each microbial species in both growth were recorded and statistically analyzed. The initial count of total mesophilic aerobic bacteria, psychrotroph bacteria, Pseudomonas spp., Enterobacteriaceae and yeast number were 7.10, 5.14, 6.42, 5.93 and 4.31 log cfu/mL, respectively, and at the end of 3 h the counts were 0.43, 2.23, 1.09, 0.93 and 0.37 log cfu/mL, respectively, were lower than controls. Significant (P<0.05) differences were observed for microbial count of activated and control samples except in case of lactic acid bacteria. The results of this study indicate that the addition of thiocyanate and hydrogen peroxidase to the milk activated lactoperoxidase enzyme already present in the milk and slowed down the microbiological growth, especially of the reducing proteolytic Pseudomonas spp. On comparison, the results for total mesophilic aerobic bacteria, psychrotroph bacteria, Pseudomonas spp., Enterobacteriaceae and yeast were statistically significant (P<0.05) and no significant change was observed in case of lactic acid bacteria. Keywords: Lactoperoxidase system, Thiocyanate, Milk quality, Microbiology Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri ÖzetTürkiye'de çiğ inek sütünün mikrobiyolojik kalitesinin düşük olması, bir sorun olarak önemini korumaktadır. Sütte doğal olarak bulunan laktoperoksidaz sistemin yetersiz aktivasyonunun düşük mikrobiyolojik kalitenin nedeni olduğu ileri sürülmektedir. Bu nedenle, bu çalışmanın amacı, çiğ sütün mikrobiyolojik kalitesi üzerine laktoperoksidaz (LP) sisteminin aktivasyonu etkisini araştırmaktır. Bir mandıradan toplanan süt örnekleri aktive edilmiş (deneysel) ve kontrol grubu olarak iki eşit parçaya ayrılmış ve laboratuvarda analiz edilmiştir. Aktive edilmiş grubta, süt örnekleri eşit konsantrasyonda (20:20 mg/kg) sodyum tiyosiyanat ve hidrojen peroksit ile muamele edilmiş, kontrol numunesine ise aktivasyon işlemi yapılmamıştır. Tüm örnekler 4°C'de 12 saat süresince muhafaza edilmiştir. Bütün örneklerde toplam mezofilik aerobik bakteri, psikrotrof bakteri, Pseudomonas spp., Enterobacteriaceae, laktik asit bakteri ve maya yükü, muhafazanın ba...

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Milk production, quality, and consumption in Jimma (Ethiopia): Facts and producers’, retailers’, and consumers’ perspectives

Cited by 26 publications

References 28 publications

Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

Prevalence and Characterization of Staphylococcus aureus Isolated from Bulk Tank Milk Dairy Cow Farms in West Bank-Palestine

Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri

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