Microbiological quality of cows’ milk taken at different intervals from the udder to the selling point in Bamako (Mali)

Bonfoh, Bassirou; Wasem, A; Traoré, Aboubacar; Fané, Adama; Spillmann, Hannes; Simbe, C. F.; Alfaroukh, Idriss Oumar; Nicolet, Jacques; Farah, Z.; Zinsstag, Jakob

doi:10.1016/s0956-7135(02)00109-3

Cited by 107 publications

(99 citation statements)

References 5 publications

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“…Storage of milk at ambient temperatures with poor hygienic standards favours bacterial growth and multiplication leading to deterioration [1]. The detection of Enterobacteriaceae, especially coliforms in milk indicates possible contamination with bacteria from the udder, milk utensils, water or the handler [2,3]. Major sources of these microorganisms include the dairy cow, immediate environment where the animal is housed and milked, water, milking and handling containers and the handlers [2].…”

Section: Introductionmentioning

confidence: 99%

“…However, this low initial microbial load may increase up to 100 fold or more if milk is stored at ambient temperatures [4]. Refrigerated storage of milk in sterile containers immediately after milking may delay the multiplication of microorganisms [3,5]. In Kenya, however, mixing of fresh morning milk with evening milk could be partly responsible for high microbial counts in raw milk [6].…”

Section: Introductionmentioning

confidence: 99%

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Microbiological quality and safety of raw and pasteurized milk marketed in and around Nairobi region

Wanjala¹,

Mathooko²,

Kutima³

et al. 2017

AJFAND

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The microbiological quality of raw and pasteurized milk marketed in Nairobi and its environs was determined. Milk samples were collected randomly at milk selling points from three market areas: rural (Kiambu/Ngong), urban (East/West of Tom Mboya street) and slum (Kibera/Mathare). Samples were analysed for titratable acidity, total viable count (TVC), Staphylococcus aureus, coliforms and Enterobacteriaceae. Titratable acidity was determined using titration method, while TVC, S. aureus and Enterobacteriaceae were determined by the spread plate methods and coliforms were determined by most probable number. Data collected were subjected to analysis of variance using Genstat statistical package. The mean acidity was 0.20% lactic acid (LA), while mean counts for TVC, S. aureus, coliforms and Enterobacteriaceae were 6.05, 3.46, 2.30, and 3.93 log10cfu/ml, respectively. The percentage of milk samples with acidity values greater than 0.18% LA, the upper limit set by Kenya Bureau of Standards (KEBS), was 52.8 %. Total viable count (TVC) greater than 10 6 cfu/ml, was detected in 95.2% and 21.4% of raw and pasteurized milk, respectively. Coliform counts greater than 4.70 and 1.0 log10cfu/ml for raw and pasteurized milk were detected in 77.8% and 4.8%, respectively of raw and pasteurized milk samples collected. Enterobacteriaceae and S. aureus were detected with mean counts ranging from 6.08-6.86 and 5.82-6.32 log10/ml, respectively. Highest mean acidity and counts were recorded from slum areas of Nairobi and there were significant differences between raw and pasteurized milk (P<0.05). The poor bacterial quality coupled with high acidity of raw milk, indicates poor hygienic practices and lack of temperature control during marketing. The incidence of high acidity and bacterial counts in pasteurized milk could indicate post process contamination and/or inappropriate storage of the milk. Most vendors of pasteurized milk were observed selling directly from the distributor crates without refrigerated storage. The rapid deterioration of raw and pasteurized milk marketed in Nairobi, at the time of this study, may be largely due to poor hygienic standards and non-adherence to temperature controls during handling, distribution and marketing. This requires urgent attention by the appropriate authorities, because the poor microbiological quality of raw milk and pasteurized milk may expose consumers to health risks associated with the consumption of contaminated milk.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Microbiological quality and safety of raw and pasteurized milk marketed in and around Nairobi region

Wanjala¹,

Mathooko²,

Kutima³

et al. 2017

AJFAND

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“…The detection of coliform bacteria or pathogens in milk can be used as an indicator for udder infection (mastitis), contamination in milking utensils or water supply (Bonfoh et al, 2003). These infections need a wide variety of antibiotics to be treated.…”

Section: Introductionmentioning

confidence: 99%

Pathogenic and Drug Resistant Bacteria in Raw Milk of Jessore City: A Potential Food Safety Threat

Tasnim

Islam

2015

Bangl. J. Vet. Med.

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Milk is such a food which can meet almost all nutritional needs of human lives. Raw or unprocessed milk supports the growth of wide variety of microorganisms. The major interests of this study were examining the microbial quality of raw milk collected from different locations of Jessore city in Bangladesh and determining antibiotic susceptibility pattern of some isolated bacteria. To do so, 12 raw milk samples were collected from different areas of Jessore city. Microbial analysis comprised of enumeration of TVC (total viable count), TCC (total coliform count) and TSC (total staphylococcal count). The highest TVC, TCC and TSC were 1.95x10 9 CFU/ml, 2.5x10 7 CFU/ml and 1.02x10 7 CFU/ml respectively. Prevalent bacterial populations were Klebsiella spp., Enterobacter spp., Shigella spp. Staphylococcus spp., Escherichia coli and Citrobacter spp. In order to observe the antibiotic susceptibility pattern, the antibiotic sensitivity test was performed for some randomly selected isolates of E. coli and Klebsiella spp. More than 90% isolates of Klebsiella spp. were found to be resistant against Erythromycin whereas more than 90% isolates were sensitive against Imipenem. On the other hand, 100% E. coli isolates were observed as resistant against Erythromycin and in case of Trimethopreme 100% isolates were sensitive. Multidrug resistance pattern was also found. These results suggest the necessity of hygienic practices during handling, processing and post-processing of raw milk to improve the microbiological quality and safety of raw milk.

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“…The main method to control microbial growth is refrigerating raw milk from the early stages of production, thus controlling the product spoilage (BONFOH et al, 2003;PINTO;MARTINS;VANETTI, 2006). The ideal temperature for stocking raw milk is 4°C, when the development of its microbiota is properly controlled (CHAMBERS, 2002;JAY;LOESSNER;GOLDEN, 2005).…”

Section: Introductionmentioning

confidence: 99%

Intereference of storage temperatures in the development of mesophilic, psychrotrophic, lipolytic and proteolytic microbiota of raw milk

et al. 2012

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With the objective of comparing distinct storage conditions of raw milk, 20 samples of raw milk were collected, and portions of each were stored at different storage conditions (4°C for 48 h, 7°C for 48 h and 25°C for 4 h). Populations of mesophilic aerobes and psychrotrophics (total, lipolytic and proteolytic) were monitored, and the results were compared by analysis of variance (ANOVA, P < 0.05). Psychrotrophics were randomly selected and identified. Mesophilic aerobes had significant development after 48 h at 7°C and 25°C. For psychrotrophics, the differences were evident in samples with high levels of initial contamination. Pseudomonas and Serratia were the main species of contamination. The storage conditions of raw milk allowed the development of spoilage psychrotrophics, which were more evident in samples with low microbiological quality. Key words: Milk storage, raw milk, microbiological quality, psychrotrophic ResumoCom o objetivo de comparar a contagem microbiana do leite cru em distintas condições de armazenamento, 20 amostras foram coletadas e alíquotas armazenadas em diferentes condições (4°C por 48 h, 7°C por 48 horas e 25°C por 4 h). As populações de microrganismos aeróbios mesófilos e psicrotróficos (total, lipolíticos e proteolíticos) foram monitoradas e os resultados foram comparados pela análise de variância (ANOVA, P < 0,05). Psicrotróficos foram selecionados aleatoriamente e identificados. Aeróbios mesófilos tiveram desenvolvimento significativo após 48 h em 7°C e 25°C. Para psicrotróficos, as diferenças foram evidentes em amostras com elevados níveis de contaminação inicial. Pseudomonas e Serratia foram as principais espécies identificadas. Considerando os resultados obtidos, as condições de armazenamento avaliadas permitiram o desenvolvimento de psicrotróficos, que foram mais evidentes em amostras com baixa qualidade microbiológica inicial. Palavras-chave: Armazenamento do leite, leite cru, qualidade microbiológica, psicrotróficos

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Microbiological quality of cows’ milk taken at different intervals from the udder to the selling point in Bamako (Mali)

Cited by 107 publications

References 5 publications

Microbiological quality and safety of raw and pasteurized milk marketed in and around Nairobi region

Microbiological quality and safety of raw and pasteurized milk marketed in and around Nairobi region

Pathogenic and Drug Resistant Bacteria in Raw Milk of Jessore City: A Potential Food Safety Threat

Intereference of storage temperatures in the development of mesophilic, psychrotrophic, lipolytic and proteolytic microbiota of raw milk

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