Milk-borne bacterial health hazards in milk produced for commercial purpose in Tigray, northern Ethiopia

BMC Public Health
Gebretsadik BerheKibrom Gebreselasie

Abstract

Milk being a suitable medium for bacterial growth, it can serve as a source of bacterial contamination. Pathogenic bacteria in milk pose a serious health threat to humans and constitute about 90% of all dairy-related diseases. However, there are few studies that examined the health hazards of raw milk consumption in Ethiopia. Therefore, the objective of this study was to assess the prevalence of bacterial contamination and associated factors in milk produced for commercial purpose in Tigray region, northern Ethiopia. This study used a cross-sectional study design, selected 315 persons (168 cafeterias, 96 dairy farms, and 51 milk vendors) for interview and collected the same number of bulk raw milk samples using systematic sampling procedure. Data were collected on socio-demographic, farm hygiene and milk handling practices by trained health professionals. Bacterial contamination was defined as total bacterial count (TBC) > 1 × 105, staphylococcus count (SC) > 105, or coliform count (CC) > 102 CFU/ml by culture and the species of bacteria were determined by standard biochemical tests. From the 315 milk samples tested, the prevalence of bacterial contamination was 52% (95% CI: 46.5-57.6). The mean counts of contaminated samples o...Continue Reading

References

Nov 15, 1997·Journal of Dairy Science·A N Pell
Dec 5, 2008·Clinical Infectious Diseases : an Official Publication of the Infectious Diseases Society of America·Jeffrey T Lejeune, Päivi J Rajala-Schultz
May 25, 2011·Journal of Dairy Science·J C F PantojaP L Ruegg
Jul 1, 2014·Comprehensive Reviews in Food Science and Food Safety·Vincenzina Fusco, Grazia Marina Quero

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