Total Bacterial Counts of Raw Milk in Eastern Terai of Nepal

Bantawa

Himalayan J. Sci. Technol.

et al. 2020

This study was aimed to evaluate the quality of raw and pasteurized milk marketed in Dharan. Milk may be contaminated with pathogenic microorganisms and a mixture of several adulterants and such milk pose a risk to consumers. The study was carried out from September 2019 to January 2020. Collected samples were tested for adulterants (starch, formalin, neutralizer and table sugar) as well as microbial quality (Total Coliform count, Total Viable Count, Thermoduric Count, Escherichia. coli and Staphylococcus aureus) as per standard guideline. The adulterants starch, formalin and neutralizer were not detected in both raw and pasteurized milk. However, table sugar was present in 45% (9 out of 20) raw milk and 90% (18 out of 20) pasteurized milk. The average Total Viable Count, Total Coliform Count and Thermoduric Count of raw milk were, 59×105 CFU/ml, 14×104 CFU/ml and 5×103 CFU/ml respectively. Similarly, the average Total Viable Count, Total Coliform Count and Thermoduric Count of pasteurized milk were found to be 15×104 CFU/ml, 14×103CFU/ml and 4×103 CFU/ml respectively. E. coli was detected in 30% pasteurized milk whereas S. aureus was isolated from only 20%. Likewise, E.coli and S. aureus were found in 55% and 45% of raw milk respectively. The results of the study indicated that routine monitoring of dairy industries and raw milk vendors, awareness campaign and good hygienic practice should be promoted to upgrade the quality of raw and pasteurized milk.

Section: Resultscontrasting

confidence: 89%

Section: Resultscontrasting

confidence: 78%

Microbiological Quality and Adulteration of Pasteurized and Raw Milk Marketed in Dharan, Nepal

Bantawa

Himalayan J. Sci. Technol.

et al. 2020

“…Bacterial growth in milk is most rapid after 2-3 hours post milking when they enter the log phase of rapid growth [33]. In a study conducted on the microbiological quality of milk in a region of Nepal by reference [34], the high total bacterial count was attributed to the distance between the milk collection units and the milk plants. It was also noted that some of the milk transporters took long time to transport milk to the cooling center.…”

Section: Goodmentioning

confidence: 99%

Evaluation of Microbiological and Compositional Quality of Raw Cow’s Milk (Household and Bulk) in Lankapura, Polonnaruwa, Sri Lanka

Gunasena

Siriwardhana

2021

EJFOOD

Purpose: At present, in Lankapura, there is a tremendous development in dairy sector. But milk quality issues were raised by the milk consumers and producers who collected milk from Lankapura. Although, measures have been taken to increase the milk production, the quality of milk has not been thoroughly evaluated in area. Research methodology: This study was carried out to evaluate the microbiological, compositional quality of cow’s milk collected from small scale farmers (25) and bulk milk tanks (25 samples) in the study area and to collect data about knowledge of farmers on clean milk production practices. Findings: According to the study, acidity, and average level of bacterial count of household milk production were 0.229±0.029%, 6.193±0.311 log10 CFU/ml respectively and for bulk milk production were 0.294± 0.020%, 6.6427±0.322 log10 CFU/ml respectively. The mean percentage of specific gravity, protein, fat, lactose and SNF for bulk milk samples were 1.029g/ml, 2.740%±0.0866, 4.120%±0.8065, 4.040%±0.1581, 7.6476%±0.34219 respectively and for household’s milk samples were 1.028g/ml, 2.792% ±0.1706, 4.360%±0.7314, 4.032%±0.1973, 7.5716%±0.33726 respectively. When considering management practices of farmers, only 38% farmers cleaned the milking place. Only 28% of farmers maintained proper records. The results indicated that microbiological and compositional quality (except milk fat) were not in acceptable level for both household and bulk milk samples. For microbiological quality, there was a high statistical significance of bulk milk samples than the households. Limitations: The quality of the milk was poor due to unhygienic practices and poor knowledge. Sample numbers were limited in this study, due to limited time period for this study. Larger individual coliform count could not be conducted due to limited manpower and laboratory resources. Originality/ value: As long term solutions such as farmer education programmes, incentive based milk quality systems can be recommended.

Front. Sustain. Food Syst.

“…Numerous pathogenic microorganisms have been found in different food items along the value chain. The following disease-causing bacteria were commonly reported in the target countries: Salmonella spp., Escherichia coli, Klebsiella spp., Shigella spp., Citrobacter spp., Pseudomonas spp., Vibrio spp., Campylobacter spp., Listeria spp., Cryptosporidium, L. monocytogenes, Brucella spp., Coxiella burnetii, Proteus spp., Staphylococcus spp., and Bacillus cereus (Hempen et al, 2004;Dahal et al, 2010;Mersha et al, 2010;Kirk et al, 2014;Adugna et al, 2015;Abera et al, 2016;Atnafie et al, 2017;Markos et al, 2017;Mengistu et al, 2017;Bantawa et al, 2018;Dhungel et al, 2019;Kassahun and Wongiel, 2019;Keba et al, 2020;Kumar et al, 2020;Osti, 2020). The available sources indicate a trend toward increasing resistance rates among pathogens such as Escherichia coli, Shigella spp., Salmonella spp., and Staphylococcus aureus to commonly prescribed antibiotics, including ampicillin, amoxicillin, penicillin, tetracycline, and trimethoprim/sulfamethoxazole (Tesfaw et al, 2013;Dulo et al, 2015;Garedew et al, 2015;Ejo et al, 2016;Assefa and Bihon, 2018).…”

Section: Microbial Contamination Of Foodmentioning

confidence: 99%

Enabling Food Safety Entrepreneurship: Exploratory Case Studies From Nepal, Senegal, and Ethiopia

Varyvoda

Cederström²,

Borberg³

et al. 2021

Today, formal and informal enterprises are increasingly contributing to the safety and nutritional ramifications of their food business activities. Enabling entrepreneurship in a sustainable manner means making profits, striving to prevent ingress of harmful substances, and increasing the efficiency of using local natural resources and thus mitigating food hazardous footprints. Using examples from Nepal, Senegal and Ethiopia, this review provides information on microbial and chemical contamination and food adulteration that lead to having unsafe food in the market and on factors that are limiting growing food businesses. Four examples for how to accelerate food safety entrepreneurship are presented that include safely diversifying markets with animal sourced foods, sustainably using neglected and underutilized animal sources, expanding, and integrating innovative technologies with traditional practice and using digital technology to improving monitoring and safety along the food supply chain.