Review of the prevalence of foodborne pathogens in milk and dairy products in Ethiopia

Abstract

Food safety is a significant barrier to social and economic development throughout the world, particularly in developing countries. Here, we reviewed the prevalence of major bacterial foodborne pathogens ( Salmonella spp., Listeria monocytogenes , Escherichia coli O157:H7 and Campylobacter spp.) in the rapidly growing Ethiopian dairy supply-chain. We identified 15, 9, 5 and 0 studies that had reported the prevalence of Salmonella spp., L. monocytogenes, E. coli O157:H7, and Campylobacter spp. in dairy foods, respectively. The studies reviewed reported a median prevalence of Salmonella, L. monocytogenes, and E. coli O157:H7 of 6, 9 and 10%, respectively, in raw cow milk in Ethiopia, indicating a concerning occurrence of bacterial foodborne pathogens in raw milk. Implementation of good hygiene and production practices and assessment of interventions targeting the reduction of contamination in the dairy supply chain is needed to inform coordinated efforts focused on improvement of dairy food safety in Ethiopia.

Prevalence, Isolation, Identification, and Risk Factors of Major Bacterial Cause of Camel Subclinical Mastitis

“…Numerous epidemiological reports have implicated nonheat treated milk and raw-milk products as the major factors responsible for illnesses [ 9 – 11 ], Hence, zoonotic risk arising from this milk should be considered [ 12 ]. However, in Afar region in general and in Dubti district in particular, there is scarcity of information on camel mastitis.…”

Growth kinetics of Salmonella Typhimurium and Listeria monocytogenes in buffalo milk under different processing and storage conditions

“…Control measures in the manufacture of dairy products are essential to prevent contamination by microorganisms from animal or environmental sources (POPPE, 2020). KEBA et al (2020) indicated the prevalence of Salmonella spp. and L. monocytogenes in dairy foods and raw milk and explained that the adoption of hygiene practices at all stages of the chain is essential to avoid the incidence of these pathogens in dairy products.…”

Food products as potential carriers of SARS-CoV-2

“…Milk is the most consumed dairy product in the globe ( FAO, 2013 ). Although milk and milk products are lucrative sources of nutraceuticals such as proteins, calcium, and vitamin D, they might be contaminated to some pathogenic microorganisms, including Listeria monocytogenes , Salmonella spp., Campylobacter jejuni , and E. coli O157: H7 ( Keba et al, 2020 ). Thus, heat treatment of milk is mandatory in most countries during industrial processing, as it ensures the safety of milk consumption.…”