Bacterial content and associated risk factors influencing the quality of bulk tank milk collected from dairy cattle farms in Mandalay Region

Naing, Ye Wint; Wai, Soe Soe; Lin, Thant Nyi; Thu, Wink Phyo; Htun, Lat Lat; Bawm, Saw; Myaing, Tin Tin

doi:10.1002/fsn3.945

Cited by 15 publications

(16 citation statements)

References 30 publications

(45 reference statements)

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“…However, the majority of farmers in Asella area were not trained on hygienic milk production practices, which might play a role in increasing the bacterial load of bulk milk. Previous studies conducted in other parts of Ethiopia [53][54][55], Myanmar [56], Sri Lanka [57], India [58], Nigeria [59] and Burkina Faso [60] reported mean TBC counts higher than our finding. In contrast, lower mean TBC counts were reported in Gondar, Ethiopia [61], Tanzania [62], the USA [13,17,63,64], Belgium [8], Italy [10] and Ireland [49].…”

Section: Discussioncontrasting

confidence: 95%

Factors affecting the microbiological quality and contamination of farm bulk milk by Staphylococcus aureus in dairy farms in Asella, Ethiopia

et al. 2023

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Background The determination of the microbiological quality and safety of raw milk and the associated influencing factors at the farm level is very critical given that the quality or safety of subsequent products that are further produced depends on this. Therefore, this study aimed to determine the microbiological quality and safety of bulk milk and identify associated risk factors, and assess the presence/absence of S. aureus in bulk milk with potential contaminating sources in dairy farms in Asella, Ethiopia. Results The geometric means of bacterial counts in farm bulk milk were 5.25 log cfu/ml, 3.1 log cfu/ml and 2.97 log cfu/ml for total bacterial count (TBC), coliform count (CC) and coagulase-positive staphylococci count (CPS), respectively. Of the 50 dairy farms, 66, 88, and 32% had TBC, CC and CPS counts, respectively, that exceeded the standard international limits for raw cow’s milk intended for direct human consumption. TBC tended to increase as CC increased in bulk milk (r = 0.5). In the final regression model, increased TBC, CC and the contamination of farm bulk milk by S. aureus were significantly associated with dirty barns, dirty cows and soiled udder and teats. TBC was higher during the rainy season than during the dry season. The reported practice of washing teats with warm water significantly decreased CC and CPS. The occurrence of S. aureus was significantly (p < 0.05) higher in bulk farm milk (42%) than in pooled udder milk (37.3%), teat swabs (22.5%), milkers’ hand swabs (18%), bulking bucket swabs (16.7%), milking container swabs (14%), and water for cleaning of udder and milkers’ hands (10%). The questionnaire survey result showed widespred raw milk consumption habits, low level of training and poor hygienic milking practices. Conclusions This study revealed low-quality bulk farm milk with high bacterial counts and a high occurrence of S. aureus. This indicates the potential food safety risks due to consumption of raw milk or its products. This study suggests awareness creation to dairy farmers and the public on hygienic milk production and heat treatment of milk before consumption.

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Section: Discussioncontrasting

confidence: 95%

Factors affecting the microbiological quality and contamination of farm bulk milk by Staphylococcus aureus in dairy farms in Asella, Ethiopia

et al. 2023

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“…The surviving coliform population for plasma‐treated and untreated milk was determined using spread plate method in triplicates according to AOAC Official Methods of Analysis, sec (940.37B). The samples were serially diluted and particular aliquots were plated on violet red bile agar (Naing et al., 2019). The plates were then incubated for 24 hr at 37°C for colony enumeration and were expressed in log CFU/ml and % reduction.…”

Section: Methodsmentioning

confidence: 99%

Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation

Manoharan

Stephen

Radhakrishnan

2020

J. Food Process. Preserv.

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A low‐pressure plasma system was used to study the continuous decontamination of milk flowing at atmospheric pressure in a quartz tube. The plasma discharge generated at 2 kV, 1.5 cm electrode gap was characterized by optical emission spectroscopy, and evaluated for microbial reduction at a flow rate of 6 and 3 ml/min. It accounted for a maximum of ~95% microbial (coliforms) reduction at 3 ml/min (5 min exposure time). No detrimental effects were detected during plasma interaction on physicochemical properties such as pH, conductivity, acidity and nutrient contents namely protein, calcium, and lactose. The findings from this study reveal that the low‐pressure plasma system could be used for bulk processing of milk while reducing the microbial load without compromising the milk quality. This work on continuous plasma processing is an initiative for bulk processing of liquids, which could have a potential impact on industrial applications. Practical application The role of nonthermal plasma in food processing includes sterilization, decontamination, disinfestation, enzyme inactivation, allergen reduction, and property modification. The main application of this work is to provide an insight on alternative to batch‐type plasma processing of liquid foods. A continuous‐type plasma system for liquids was developed with an aim to increase the quantity of liquid foods used for decontamination. Maintenance of hygienic environment during processing in this plasma processing system is an added advantage which can be equivalent to hygiene maintenance on thermal in‐line pasteurization units.

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“…The importance of milk containing low bacterial counts lies in the fact that certain bacteria survive thermal processes, which could affect, in some way, the taste, texture or shelf life of milk [ 95 ], since bacteria can cause the spoilage of milk, as well as diseases that affect humans [ 96 ]. Therefore, when high microbial contents of milk are found, milk procurement needs to be improved [ 97 ]; for example, with proper disinfection, cleaning, storage and transportation of raw milk, it is guaranteed to be of good quality for consumption; likewise, by performing good milk handling practices, by training both the producers and actors involved in marketing and transportation, the quality of milk can be improved [ 98 ]. The pasteurization of milk seeks to eliminate pathogenic bacteria and guarantee the health of consumers, and it has been found that this heat treatment has a minimal effect on the nutritional characteristics of milk [ 99 ].…”

Section: Resultsmentioning

confidence: 99%

Milk Quality Parameters of Raw Milk in Ecuador between 2010 and 2020: A Systematic Literature Review and Meta-Analysis

Puga-Torres

Vásquez

Ron

et al. 2022

Foods

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With the objective of evaluating the quality parameters of raw milk in Ecuador between 2010 and 2020, a systematic review and meta-analysis of 73 studies on raw milk produced in different regions of Ecuador was performed. Under the random effects model, effect size and heterogeneity were determined vs. climatic region both among analyses and studies, with Cochran’s Q, I2 and Tau (π) statistics. For all the variables, it was observed that there was great heterogeneity (I2 > 90%) among the studies; additionally, it was found that climatic region had an influence only among the variables arsenic, mercury, pH and total solids, and it was greater in the coastal region than the Inter-Andean region. The mean values of the physicochemical characteristics of the milk (titratable acidity, ash, cryoscopy, fat, lactose, pH, protein, non-fat solids and total solids) in the great majority of these studies were within the range allowed by Ecuadorian regulations. As for the hygienic quality of raw milk (total bacterial count, somatic cell count and presence of reductase), although the mean values were within those determined by local legislation, it should be noted that the range established by Ecuadorian regulations is relatively much higher compared to other regulations, which possibly means that there is a high presence of bacteria and somatic cells in raw milk. Finally, the presence of several adulterants (added water) and contaminants (AFM1, antibiotics and heavy metals) was confirmed in the milk, in addition to other substances such as eprinomectin, zearalenone and ptaquilosides, whose presence can be very dangerous, because they can be hepatotoxic, immunotoxic and even carcinogenic. In conclusion, there is great variability among the studies reviewed, with the physicochemical characteristics being the most compliant with Ecuadorian legislation; the hygienic characteristics, adulterants and contaminants of raw milk require greater attention by producers and local authorities, so that they do not harm the health of consumers and the profitability of producers in Ecuador.

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Bacterial content and associated risk factors influencing the quality of bulk tank milk collected from dairy cattle farms in Mandalay Region

Cited by 15 publications

References 30 publications

Factors affecting the microbiological quality and contamination of farm bulk milk by Staphylococcus aureus in dairy farms in Asella, Ethiopia

Factors affecting the microbiological quality and contamination of farm bulk milk by Staphylococcus aureus in dairy farms in Asella, Ethiopia

Study on low‐pressure plasma system for continuous decontamination of milk and its quality evaluation

Milk Quality Parameters of Raw Milk in Ecuador between 2010 and 2020: A Systematic Literature Review and Meta-Analysis

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