Microbiological Quality and Safety Assessment of Camel Milk ( Camelus Dromedaries) in Saudi Arabia (Qassim Region)

Ziney, M.G. El

doi:10.15666/aeer/0502_115122

Cited by 42 publications

(37 citation statements)

References 14 publications

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“…Although many authors described the ability of camel milk to inhibit the growth of many bacterial species due to the lytic action of lysozyme and lactoferrin contained in camel milk [24,25], camel milk still represents a significant source of infection for human [11,26,27]. The prevalence of S. aureus isolates found in raw camel milk samples in the present study represents a poor quality and public health risk to the consumer.…”

Section: Prevalence Of Staphylococcus Aureus In Raw Camel Milkmentioning

confidence: 64%

“…This is especially true in developing countries like Ethiopia where production of milk often takes place under unsanitary conditions and the consumption of raw milk is a common practice [10]. Nowadays, public health concern associated with microbial food safety has arisen [11]. In the last few decades, SFP has been reported as third cause of food-borne illnesses in the world.…”

Section: Introductionmentioning

confidence: 99%

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Prevalence and Contamination Level of Staphylococcus aureus in Raw Camel Milk and Associated Risk Factors in Jigjiga District, Eastern Ethiopia

Serda¹,

Bekele²,

Abebe³

2018

J Vet Sci Technol

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A cross sectional study was conducted from August, 2014 to February 2015 aimed to determine the prevalence of Staphylococcus aureus in raw camel milk and to assess risk factors. The study was conducted on a total of 384 bulk milk samples from three critical points. For this study both laboratory and questionnaire based data were collected. The overall prevalence of S. aureus was found to be 11.45% (44/384). The frequency of isolation of S. aureus varied between sources of sample and ranged from 7-15%. The prevalence of S. aureus was 7.03% (9/128), 11.71% (15/128) and 15% (20/128) from household, primary collection centers and selling sites, respectively. The raw camel milk samples were contaminated and the S. aureus counts markedly variable among samples at different sampling points. Mean S. aureus count was found to be 4.2 × 10 4 CFU/ml and the mean count of the samples at household was 8.9 × 10 2 CFU/ml, 9.9 × 10 3 CFU/ml at primary collection centers and 1.1 × 10 5 CFU/ml at selling sites. The difference was not statistically significant between the sampling points (p>0.05). In the study area, camel milk is consumed (100%) in its raw state without being subjected to any sort of processing treatment. The outcome of the present results suggests that, the examined raw camel milk samples were produced and handled under poor hygienic conditions with high health risk to the consumers. Consumption of raw camel milk should be of major concern from public health point of view. This study recommends for urgent development and adaptation of feasible and sustainable interventions to improve the camel milk hygiene and safety in study area and to mitigate staphylococcal food poisoning (SFP) in the region.

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Section: Prevalence Of Staphylococcus Aureus In Raw Camel Milkmentioning

confidence: 64%

Section: Introductionmentioning

confidence: 99%

Prevalence and Contamination Level of Staphylococcus aureus in Raw Camel Milk and Associated Risk Factors in Jigjiga District, Eastern Ethiopia

Serda¹,

Bekele²,

Abebe³

2018

J Vet Sci Technol

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“…Aerobic Total Plate Count (ATPC) (Sharlau Chemie S.A) was carried out on Plate Count Agar (PCA), incubated at 32ºC for 72h [21]. Yeast and moulds on Sabouraud Chloramphenicol (Pronadisa Micro & Molecular Biology) and incubated at 25ºC for 3 to 5 days.…”

Section: Microbiological Analysismentioning

confidence: 99%

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Fguiri¹

2017

FSN

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The objective of this work is to formulate a starter lactic seen application camel milk to prepare fermented product yoghurt. Lactic acid bacteria isolated from camel milk has different characterization tests and selection: morphological study, catalase test, gram stain, use of citrate, acidifying power, lipolytic power and proteolytic power. These tests have to choose the strains: 1, 4, 5, 6, 7, 8, 9 and 10 which has ΔpH ≥ 0.3U after 6h as the most acidifying and EPS producing strains. All the strains showed a proteolytic activity with zone diameters and proteolysis was between 15 and 21mm. In addition, these lactic acid bacteria were considered low lipolytic but all having antimicrobial activity against 11 pathogenic strains. Then freezedried lactic acid bacteria were prepared from these strains starters (1, 4, 5, 6 and 9). These were used to inoculate three types of milk after pasteurization, using each time a combination of two strains. These strains were applied to goat, camel and cow's milk for the preparation of yoghurt. The monitoring of these fermented products shows the combinations of strain nº1 with strain nº6 in the goat milk and cow milk certainly give us the desired product (yogurt). Because of pH, titratable acidity and viscosity seem so similar to those of natural yoghurt.

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“…Aerobic total plate counts (ATPC) (Sharlau Chemie S.A) were carried out in depth on plate count agar (PCA) and incubated at 32°C for 72h (El-Ziney and Al-Turki, 2007).…”

Section: Bacteriological Analysis Of Samplesmentioning

confidence: 99%

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

Jrad

Oulahal

Adt

et al. 2015

Emir. J. Food Agric

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Camel colostrum collected within 24 h after parturition was analyzed for physicochemical and microbiological composition. The average contents of fats, dry matter, mineral matter and proteins were 1.71±0. 51, 199.55±16.93, 9.75±0.5 and 143.42±36.42 gL -1 , respectively. Microbiological analysis of colostrum samples showed richness in yeasts and Lactic acid bacteria and absence of coliforms. The good microbial quality of camel colostrum is due to a number of antimicrobial molecules such as immunoglobulins and lactoferrin. The antimicrobial activity was evaluated against the pathogens Bacillus cereus, Staphylococcus aureus, Enterococcus faecium and Pseudomonas aeruginosa. At concentration of 20 g L -1 , colostrum caused an important inhibition of growth of all tested bacteria. It therefore seemed interesting to assess whether the compounds inhibit the growth of tested strains present in camel colostrum are resisting to the action of digestive enzymes. An in vitro hydrolysis by pepsin and pancreatin was then conducted. Hydrolyzed camel colostrum was still active against all pathogenic strains with inhibition rate ranging from 15.8% to 24.18%. This finding highlights the presence of antimicrobial fragments/peptides released during proteolytic hydrolysis that may contribute to the antimicrobial activity in camel colostrum and play a significant role in the host defence system.

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Microbiological Quality and Safety Assessment of Camel Milk ( Camelus Dromedaries) in Saudi Arabia (Qassim Region)

Cited by 42 publications

References 14 publications

Prevalence and Contamination Level of Staphylococcus aureus in Raw Camel Milk and Associated Risk Factors in Jigjiga District, Eastern Ethiopia

Prevalence and Contamination Level of Staphylococcus aureus in Raw Camel Milk and Associated Risk Factors in Jigjiga District, Eastern Ethiopia

Isolation and Characterization of Lactic Acid Bacteria Strains from Raw Camel Milk for Potential Use in the Production of Yogurt

Camel colostrum: Nutritional composition and improvement of the antimicrobial activity after enzymatic hydrolysis

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