Effect of milking hygiene, herd size, water hardness and temperature-humidity index on milk quality of dairy farms

López-Carlos, Marco Antonio; Hernández-Briano, Pedro; Aguilera-Soto, Jairo Iván; Carrillo-Muro, Octavio; Medina-Flores, Carlos Aurelio; Méndez-Llorente, F.; Flores, Carlos

doi:10.37496/rbz5220210189

Cited by 2 publications

(1 citation statement)

References 91 publications

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“…It has been argued that milk has its own defense systems against bacteria, such as its microbiota whose populations act antagonistically against pathogenic intruders [8,9]. But even these defense systems succumb to various factors such as the environmental temperature, the environmental spoilage, the welfare of the animals, the sanitation of the milking apparatus and of the milking process, and the health of the udders and of the animals, to name a few [10][11][12][13][14][15][16][17][18]. Contaminated milk in the bulk tank is a common finding [19][20][21].…”

Section: Introductionmentioning

confidence: 99%

Pathogens in the Food Chain: Escherichia coli Strains in Raw Milk Originating from Ewes Treated for Mastitis with Various Therapeutic Protocols

Fotou,

Rozos,

Zaralis

et al. 2024

Applied Sciences

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Dairy products from ovine milk are very popular in the Mediterranean countries and are gaining a large portion of the market in EU countries and worldwide. EU legislation permits the dairy processing of raw ovine milk under certain conditions. To study the ecology and prevalence of E. coli in raw ewes’ milk and assess thus the public health risk, samples of milk were taken from 75 different sheep farms in the rural area of Epirus, Greece. The initial sampling was conducted in clinically healthy animals which were noted as controls (group A). From the same farms, samples were taken from animals with clinical mastitis and before treatment (group B). For therapeutic purposes, to some animals, a combination of penicillin and streptomycin was administrated (group C1), or tetracycline (group C2), or enrofloxacin (group C3). Finally, samples of raw milk were taken from the C groups, on the first day after the withdrawal period of the antibiotics used, when the milk is permitted to enter the food chain. In total, 97 isolates of Escherichia coli were recovered from all groups. Analysis revealed an impressive increase in E. coli strains in the milk of group B (39.33%) with respect to group A (5%). Even after treatment, although the prevalence was decreased, it was still found to be higher in the C groups than group A. E. coli O157:H7 strains absent from group A were detected in all other groups in relatively low occurrence rates with respect to other “O” serotypes but non-O157:H7 strains. Virulence factors such as the production of toxins (32.60% for serotoxin 1 and 18.47% for serotoxin 2) and hemolysin (42.39%) as well as biofilm formation capacity (52.17% of the total) and ESDL production (43.47% of the total) were also studied. All strains were also tested for susceptibility against 12 antibiotics by the MIC method and the results showed a high prevalence of resistance and multi-resistance. The presence of various resistant strains to antibiotics and pathogenic “O” serotype strains in the milk when it can enter the food chain again is an alarming conclusion.

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Section: Introductionmentioning

confidence: 99%

Pathogens in the Food Chain: Escherichia coli Strains in Raw Milk Originating from Ewes Treated for Mastitis with Various Therapeutic Protocols

Fotou,

Rozos,

Zaralis

et al. 2024

Applied Sciences

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Coliform bacterial contamination of dairy products and antimicrobial susceptibility patterns of common coliform bacterial isolates in Gondar-Bahir Dar milk shed, Northwest Ethiopia

Beyene,

Gizachew,

Yousef

et al. 2023

Preprint

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Background: Dairy products can be contaminated by pathogenic microorganisms due to unhygienic production and processing practices. Determining the status of the bacteriological contamination is vital to design evidence-based strategies to minimize the risk of infections and to enhance the quality and shelf life of processed products. This study was conducted to determine the status of contamination of dairy products with coliform bacteria and the antimicrobial susceptibility of common coliform bacterial isolates in the Gondar-Bahir Dar milkshed, Northwest Ethiopia. Methods: In total, 184 dairy product samples (raw milk (97), yoghurt (traditionally fermented milk) (48), buttermilk (9), traditionally prepared soft cheese (11), and pasteurized milk (19)) were collected. Of these, the coliform count was conducted on 146 samples (raw milk (97), yoghurt (6), buttermilk (6), traditionally prepared soft cheese (11), and pasteurized milk (19)) was assessed by coliform counts. Coliform bacteria were isolated from all 184 samples using standard bacteriological techniques and isolates were identified by the Analytical Profile Index (API) E 20 test. The antimicrobial susceptibility of the bacterial isolates was assessed by using the Kirby-Bauer disk diffusion method. Results: The average coliform count (CC) of samples was 5.6 log CFU/ml (confidence interval (CI)= 5.3 – 6.0). There was a significant (P<0.05) difference in the average CC among sample types, cleanness of the animals and hygiene of the containers. However, the differences in the average CC among sampling sites, farm size, source of water to clean milk containers, availability of cooling facilities, feed source, type of container, farm hygiene, and milker’s hygiene were not statistically significant. Out of examined 184 samples, 40.8, 33.7, 9.2, 12.5, and 1.6% were positive for E. coli, Citrobacter species (spp), Klebsiella spp, Enterobacterspp, and Serratia spp, respectively. Coliform bacteria isolates were more susceptible to third-generation cephalosporins like ceftazidime, ceftriaxone, and cefotaxime. However, they were relatively more resistant to cephalothin and ampicillin. Conclusion: most of the dairy product samples were highly contaminated by coliform bacteria and the isolates demonstrated a considerable rate of resistance. Therefore, hygienic measures should be enhanced to improve the bacteriological quality of dairy products in the study area, and strategies need to be designed to reduce the proliferation and spread of resistant strains to minimize public health risks.

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Effect of milking hygiene, herd size, water hardness and temperature-humidity index on milk quality of dairy farms

Cited by 2 publications

References 91 publications

Pathogens in the Food Chain: Escherichia coli Strains in Raw Milk Originating from Ewes Treated for Mastitis with Various Therapeutic Protocols

Pathogens in the Food Chain: Escherichia coli Strains in Raw Milk Originating from Ewes Treated for Mastitis with Various Therapeutic Protocols

Coliform bacterial contamination of dairy products and antimicrobial susceptibility patterns of common coliform bacterial isolates in Gondar-Bahir Dar milk shed, Northwest Ethiopia

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