Microbial Quality and Safety of Traditional Fermented Camel Milk Product Suusac Sampled from Different Regions in North Eastern, Kenya

Abstract

Aim:The study was carried out to assess the microbial quality and safety of fermented camel milk product (Suusac) from North Eastern Kenya. Methodology: Twenty-eight samples (n=28) of Suusac from different areas of the region sold in informal markets at Eastleigh in Nairobi were aseptically collected at the sales points. The quality and safety of the Suusac with reference to selected pathogens namely E. coli, S. aureus, Shigella, and Klebsiella spp was evaluated using the standard analytical methods. Results: Escherichia coli were detected in all the samples while Staphylococcus aureus was detected in 63.09% of the samples analyzed. Shigella spp was detected in 88.1% of the samples analyzed and Klebsiella spp was detected in 77.4% of the samples. The mean log 10 counts for E. coli, S. aureus, Shigella, and Klebsiella spp were 3.135, 2.576, 2.784 and 3.138, CFUmL -1 , respectively. There is a potential public health concern posed by Suusac which is sold for direct consumption due to the presence of the life-threatening bacterial pathogens. Conclusion: The Suusac being sold at Eastleigh market in Nairobi from North Eastern Kenya may Maitha et al.; AFSJ, 8(2): 1-9, 2019; Article no. AFSJ.48184 2 be responsible for transmission of the pathogens to the consumers. Training on food hygiene, improving production technology, hygienic conditions and implementing the food legislations along the value chain can minimize the risk. Original Research Article

Camel Milk: Antimicrobial Agents, Fermented Products, and Shelf Life

“…Based on technological assessment, the isolated strains Enterococcus faecium MN994352, Lactococcus lactis MN994342, and MT032418, Leuconostoc mesenteroides MT032416, MN994377, MN994378, and MT032415 hold potential as starter co-cultures for enhancing the rheological characteristics of food products [84]. [78], s2 [79], s3 [80], s4 [81]); (B) pathogenic bacteria (sources: s1 [85], s2 [86], s3 [87], s4 [88]).…”

“…Dipodascus (38.0%), Pichia (31.2%), Saccharomyces (27.9%), and Kluyveromyces (2.4%) have been found in khoormog, a fermented CM product, collected from Mongolia [106]. , s2 [79], s3 [80], s4 [81]); (B) pathogenic bacteria (sources: s1 [85], s2 [86], s3 [87], s4 [88]).…”

Two Faces of Fermented Foods—The Benefits and Threats of Its Consumption

“…Suusac , consumed by the people of the arid and semi-arid areas of Kenya, is obtained from the spontaneous fermentation of fresh unpasteurized milk in cleaned smoke-treated gourds ( Lore et al, 2005 ). A study by Maitha et al (2019) on milk samples collected from different areas of northeastern Kenya found that suusac consumption also poses health risks to consumers. Researchers found E. coli in all samples analyzed, while Shigella spp.…”

Recent Advances in Camel Milk Processing

“…Each camel country has described their traditional fermented milk in terms of microbiological, physicochemical, and chemical properties, as well as volatile organic compound profiles in some cases. The most known fermented camel milk products described in the literature are shubat in Kazakhstan [ 97 ] and China [ 98 ], khoormog in Mongolia [ 99 ], garris in Sudan [ 100 , 101 ], suusac in Kenya [ 102 ], laben (lben) in Arabic countries [ 103 ], and ititu and dhanaan in Ethiopia [ 104 , 105 ] ( Table 2 ). Other traditional fermented beverages based on a mixture of camel milk and water are available in Mauritania known as zrig [ 106 ], in Morocco known as Lfrik [ 107 ], and in Iran and Turkmenistan known as chal [ 108 ].…”