Microbial quality of camels raw milk in central  and  southern regions of United Arab Emirates

Omer, Rea H.; El-Tinay, A. H.

doi:10.9755/ejfa.v20i1.5182

Cited by 30 publications

(26 citation statements)

References 5 publications

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“…The mean raw camel milk TBC observed in this study agrees with those reported by [19] (5.0 log CFU/ml), [15] (5.6–5.0 log CFU/ml), [20] (5.4 log CFU/ml), [21] (5.22 log CFU/ml) and [22] (3.0–5.0 log CFU/ml). The current mean TBC was in the range of EU acceptable limits for raw milk intended for direct human consumption and processing.…”

Section: Discussionsupporting

confidence: 91%

Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state

et al. 2016

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BackgroundThe camel is a multipurpose animal with a huge productive potential. Camel milk is a key food in arid and semi-arid areas of the African and Asian countries. The quality of milk is influenced by different bacteria present in milk. This study was conducted to evaluate total bacterial content in raw camel milk along the market chain in Fafen zone, Ethiopian Somali Regional State.MethodsOne hundred twenty-six raw camel milk samples were collected from Gursum (47.1 %) and Babile (52.9 %) districts. The three sampling levels included were udder (14.7 %), milking bucket (29.4 %) and market (55.9 %). Milk samples were analyzed for total bacterial counts (TBC) and coliform counts (CC). Furthermore, major pathogens were isolated and identified.Result108 (85.7 %) of raw camel milk samples demonstrated bacterial contamination. The overall mean TBC and CC of contaminated raw camel milk samples was 4.75 ± 0.17 and 4.03 ± 0.26 log CFU/ml, respectively. TBC increased from udder to market level and was higher in Gursum compared to Babile district (P < 0.05). Around 38.9 % of TBCs and 88.2 % CCs in contaminated raw camel milk samples were in the range considered unsafe for human utility. Staphylococcus spp. (89.8 %), Streptococcus spp. (53.7 %), E. coli (31.5 %), Salmonella spp. (17.6 %), Klebsiella spp. (5.6 %) and Enterobacter spp. (5.6 %) were the major bacterial microorganisms isolated.ConclusionThe majority of the bacterial isolates in this study showed high incidence in market as compared to production level. These results indicate a lack of compliance with good production practices and hygiene at milking, transportation and market of raw camel milk.

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Section: Discussionsupporting

confidence: 91%

Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state

et al. 2016

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“…Merin, Sela, Rosen, Pinto, and Leitner (2005) reported that camel milk bacterial quality is often not up to the accepted standards of bovine milk which suggests that milk from individual producers should not exceed 1 x 10 5 cfu mL −1 prior to commingling and 3 x 10 5 cfu mL −1 as commingled milk prior to pasteurization. It is also in line with the value 5.25 log 10 cfu mL −1 for aerobic plate count reported by Omer and Eltinay (2008) for camel milk in the United Arab Emirates. However, it is lower than the total bacterial counts of Somali camel milk collected from production farms (7.43 log 10 cfu mL −1 ), a primary collection site (8.84 log 10 cfu mL −1 ), a local market (8.83 log 10 cfu mL −1 ) and a distance market (9.23 log 10 cfu mL −1 ) (Younan et al, 2004).…”

Section: Physical Properties Of Camel Milksupporting

confidence: 90%

Quality and safety of camel milk along the value chain in Eastern Ethiopia

et al. 2013

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The safety of camel milk was assessed along the value chain in Erer, eastern Ethiopia. A total of 24 camel milk samples were aseptically collected from producers in Erer (n=12), and wholesalers and retailers (n=12) along the chain. Milk quality parameters were analyzed following standard procedures. The mean (±SD) total bacteria (TBC), Enterobacteriaceae (EC), coliform (CC), spore-forming bacteria (SFBC) and yeast and mould (YMC) counts of the milk samples analyzed were 5.2 ± 1.90, 3.2 ± 2.30, 2.9 ± 2.27, 2.1 ± 2.41 and 2.7 ± 1.61 log10 cfu mL-1, respectively. The TBC, EC, CC and SFBC of milk samples obtained from retailers in the final marketing sites were significantly higher (P < 0.05) than those obtained from producers and wholesalers in Erer. Salmonella spp. was detected in milk samples collected from all sites. Other microorganisms isolated from camel milk samples include Staphylococcus aureus (16.2%), Entrobacter spp. (14.9%), Streptococcus spp. (13.5%),Escherichia coli (8.1%), Acinetobacter spp. (7.4%), Staphylococcus epidermidis (6.8%), Klebsiella spp. (6.1%), Bacillus spp. (5.4%), Corynebacterium spp. (5.4%), Micrococcus spp. (4.7%), Lactobacillus spp. (4.1%), Listeria spp. (4.1%), Pseudomonas spp. (2%) and Shigella spp. (1.4% ). The quality of camel milk produced in the study area was generally poor and microbial contamination of camel milk occurs along the value chain while it is transported from the production site to the market. This calls for strict hygienic measures along the entire value chain in order to improve the quality and safety of camel milk produced in the area evaluated.

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“…Disinfectant solution (Safflon 20%) was used to wash the udder before milk collection. Autoclaveable plastic containers (1000 mL) were used for the collection of samples and sterilized at 121°C for 20 min (16). Whole milk was converted into skim milk by centrifugation at 4000 g for 10 min at 15°C and then stored at −20°C.…”

Section: Methodsmentioning

confidence: 99%

Proteomic Analysis of ACE Inhibitory Peptides extracted from Fermented Goat Milk

Aslam

Shoukat

Zhao

et al. 2018

Preprint

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8 Protein extracted from goat milk was hydrolyzed with LH (Lactobacillus Helveticus-cicc22171).9 Angiotensin Converting Enzyme (ACE) inhibitory peptides were purified from fermented samples 10 of goat milk protein with LH by optimizing incubation time to 8 hours (S-8), 16 hours (S-16), 24 11 hours (S-24) and 36 hours (S-36), via ultrafiltration. Molecular weight cut-off; 10000 Da (PM-10)12 membrane was used to perform size exclusion chromatography. Sample with 24 h incubation time 13 was considered as best hydrolyzed as compared to others, by applying Nin-Hydrin reaction and 14 SDS-PAGE analysis. ACE inhibitory assay validated the authenticity of S-24 in inhibiting ACE, 15 in vitro. Furthermore, Q executive Hybrid Quadrapole-Orbitrap Mass Spectrometry was used to 16 determine molecular structure and amino acid sequence of ACE inhibitory peptides. Two protein 17 groups VLPVPQKAVPQ and VLPVPQKVVPQ containing PVP, VVP along with one most 18 abundant peptide TQTPVVVPPFLQPEIMGVPKVKE containing VPP has been identified with 19 highest ACE inhibitory activity on the basis of intensity, small structure and higher concentration 20 of hydrophobic and aromatic amino acids. Fermented goat milk containing these novel bioactive 21 peptides, can be used as nutraceuticals to inhibit ACE and control hypertension.45 on casein or whey protein to produce ACE inhibitory peptides; these peptides can be released 46 within sequence of the parent protein and can be hydrolyzed by enzymes or food processing.47 Fermentation of milk also enhances its nutritional value through improved bioavailability of 48 nutrients and production of substances that have a biological function (13). Antihypertensive 49 peptides are the most, well studied among bioactive peptides. Bioactive peptides from bovine milk 50 are not a topic of interest for most of the scientific community due to the extensive work. Now it is 51 time to explore alternative sources like goat or sheep milk to extract bioactive peptides (14). Due 52 to difference in casein contents, goat milk is considered better than cow milk (15) . 53 This study is designed to evaluate the role of fermented goat milk (Guanzhong Goat) milk, 54 hydrolyzed by LH in reducing hypertension with preconditions of optimizing incubation time 55 along with identification and purification of ACE inhibitory peptides on the basis of peptide 56 structure, intensity of peptides and Aromatic and hydrophobic peptide concentration. 57 2. Materials and Methods 58 2.1. Materials 59 Hippuryl-L-histidyl-L-leucine (Hip-His-Leu), purified rabbit lung ACE were purchased from 60 Sigma Chemical Co. Ltd. Real Band 3-color high Range Protein Marker (9-245kDa) of reagent 61 grade was purchased from BBI Life Sciences (Sangon Biotech Co. Ltd). Laboratory of Food 62 Sciences (Beijing Forestry University) kindly donated stock culture of LH.63 2.2. Ethics statement 64 All policies mentioned in the code of ethical committee (Beijing Forestry University) for the use 65 and care of animals, were adopted and animal ethics committee of Beijin...

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Microbial quality of camels raw milk in central and southern regions of United Arab Emirates

Cited by 30 publications

References 5 publications

Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state

Bacteriological quality of raw camel milk along the market value chain in Fafen zone, Ethiopian Somali regional state

Quality and safety of camel milk along the value chain in Eastern Ethiopia

Proteomic Analysis of ACE Inhibitory Peptides extracted from Fermented Goat Milk

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