Prevalence and associated risk factors for contamination of cow milk and cottage cheese in Ethiopia.

Animal sourced foods, such as dairy products, are common sources of , a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of in dairy products is highly varied and limited to a specific region or district. Furthermore, there is no data available on the risk factors for contamination of cow milk and cottage cheese in Ethiopia. This study was therefore conducted to determine the presence of throughout the Ethiopian dairy value chain and to identify risk factors for contamination with . The study was carried out in three regions of Ethiopia, including Oromia, Southern Nations, Nationalities and Peoples, and Amhara during a dry season. A total 912 samples were collected from milk producers, collectors, processors, and retailers. Samples were tested for using the ISO 6579-1: 2008 method, followed by PCR confirmation. Concurrent with sample collection, a survey was administered to study participants to identify risk factors associated with contamination. contamination was highest in raw milk samples at the production (19.7%) and at milk collection (21.3%) levels. No significant difference in the prevalence of contamination among regions was detected ( > 0.05). Regional differences were apparent for cottage cheese, with the highest prevalence being in Oromia (6.3%). Identified risk factors included the temperature of water used for cow udder washing, the practice of mixing milk lots, the type of milk container, use of refrigeration, and milk filtration. These identified factors can be leveraged to develop targeted intervention strategies aimed at reducing the prevalence of in milk and cottage cheese in Ethiopia.