Gebremichael Dawit, Tadesse Alem, Hailemariam Fsahatsion, Hailay Birhane, Hadgu Hagos, Kalayu Girmay
Department of Animal Science, Aksum University, Shire Campus, Shire, Ethiopia.
Department of Biology, Aksum University, Axum, Ethiopia.
Vet Med Int. 2024 Dec 23;2024:9989527. doi: 10.1155/vmi/9989527. eCollection 2024.
Safety and quality of milk and milk products are an increasing concern worldwide. Milk and milk products are major causes of milk-borne diseases due to contamination with microorganisms resulting from a lack of standard milk handling procedures and hygienic practices. Thus, the study aims to investigate the microbial quality and safety of cow milk and milk products and isolate some bacteria in Tigray. Questionnaires were conducted to assess milk handling procedures and hygienic practices. Samples were collected from different sampling points in the summer and winter seasons. Laboratory analyses were conducted using microbiological methods. SPSS version 20 was used to analyze the results. The overall mean total bacterial counts were 4.94, 6.02, 6.58, and 6.23 log10 CFU/mL for milk samples collected directly from the udder, milk container, cafeteria, and yogurt, respectively. Total bacterial counts exhibited statistically significant differences ( < 0.001) among different sampling points. The bacterial load in the winter season was significantly higher than in the summer season ( < 0.04). Highly significant differences in coliform counts were observed ( < 0.001) with mean values of 4.29, 5.49, 6.22, and 5.86 log10 CFU/mL for milk samples obtained directly from the udder, milk container, cafeteria, and yogurt, respectively. The averages of spore-forming and psychrotrophic counts were 4.13 and 5.40 log10 CFU/mL, respectively. , Salmonella species, and exhibited significant variations at different sampling points. The isolation rates of Salmonella spp., and were 41.7%, 75%, and 95.8%, respectively. Total bacterial counts and psychrotrophic counts of the butter were 4.34 and 4.38 log10 CFU/g, respectively. Overall, the results indicate that milk and milk products had high levels of contamination because the bacterial loads were significantly higher than standard limits (5 log10 CFU/mL). Therefore, public education and awareness campaigns on good hygienic practices for dairy farmers and cafeteria owners are essential. Implementation of stringent food quality and safety standards, along with effective regulatory measures, is imperative to ensure safeguard consumer health.
牛奶及奶制品的安全性和质量在全球范围内日益受到关注。由于缺乏标准的牛奶处理程序和卫生习惯导致微生物污染，牛奶及奶制品是引发食源性疾病的主要原因。因此，本研究旨在调查提格雷地区牛奶及奶制品的微生物质量和安全性，并分离出一些细菌。通过问卷调查来评估牛奶处理程序和卫生习惯。在夏季和冬季从不同采样点采集样本。使用微生物学方法进行实验室分析。结果分析采用SPSS 20版软件。直接从乳房、牛奶容器、自助餐厅和酸奶中采集的牛奶样本的总细菌数总体平均值分别为4.94、6.02、6.58和6.23 log10 CFU/mL。不同采样点之间的总细菌数存在统计学显著差异（<0.001）。冬季的细菌载量显著高于夏季（<0.04）。观察到大肠菌群数存在极显著差异（<0.001），直接从乳房、牛奶容器、自助餐厅和酸奶中获得的牛奶样本的大肠菌群数平均值分别为4.29、5.49、6.22和5.86 log10 CFU/mL。产芽孢菌数和嗜冷菌数的平均值分别为4.13和5.40 log10 CFU/mL。沙门氏菌属等在不同采样点表现出显著差异。沙门氏菌属、[此处原文缺失一种细菌名称]和[此处原文缺失一种细菌名称]的分离率分别为41.7%、75%和95.8%。黄油的总细菌数和嗜冷菌数分别为4.34和4.38 log10 CFU/g。总体而言，结果表明牛奶及奶制品污染程度较高，因为细菌载量显著高于标准限值（5 log10 CFU/mL）。因此，对奶农和自助餐厅业主开展关于良好卫生习惯的公众教育和宣传活动至关重要。实施严格的食品质量和安全标准以及有效的监管措施对于保障消费者健康势在必行。
