Microbiological quality and safety of raw milk collected fr | 16184
International Research Journals
Reach Us +44-7897-074717

African Journal of Food Science and Technology

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.

Microbiological quality and safety of raw milk collected from Borana pastoral community, Oromia Regional State


Tollossa Worku, Edessa Negera, Ajebu Nurfeta and Haile Welearegay

The effect of source of sample points on microbiological quality and safety of cow’s milk was evaluated in six kebeles of Abaya District of Borana pastoral area of Oromia Regional state. A total of 96 raw milk samples from cow udder and storage containers were aseptically collected following standard methods to determine total bacteria counts (TBC), coliforms counts (CC), and fecal coliforms counts (FCC), total staphylococci counts (TSC) and Isolation and identification of the safety related bacteria. Dye reduction tests were also used to evaluate the hygienic condition of the milk samples. The color disappearance time of methylene blue (MBT) and resazurine (RT) test of milk samples collected from both households (HH’s) were 2.22 and 2.0 hours (Hrs), respectively. There was significant variation in TBC, CC and FCC among kebeles. Similar values were observed in TSC among kebeles. There was no significant difference (p>0.05) among non-model and model HH’s in TBC, CC, TFC and TSC. The dominant pathogens isolated from the raw milk samples collected from the udder and storage containers are Staphylococcus aureus, Staphylococcus intermidus, Staphylococcus epidermidus, and Micrococcus luteus, Eschericha coli, Klebsiella, Enterobacter, Citrobacter, Proteus, Pseudomonas, Salmonella, Shigella and Yersinia species. The high level of counts and isolate numbers and types found in the sampled cow milk represent a poor keeping quality of milk and public health risk to the consumer. This suggests the need for improved hygienic practice at all levels of milk production in the pastoral community

Share this article