Staphylococcus aureus and other Staphylococcus species in milk and milk products from Tigray region, Northern Ethiopia

Tarekgne, Enquebaher K.; Skeie, Siv; Rudi, Knut; Skjerdal, Taran; Narvhus, Judith

doi:10.5897/ajfs2015.1373

Cited by 28 publications

(21 citation statements)

References 32 publications

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“…In line with this finding, the overall mean count of 4.35±0.97 log 10 CFU/ml Staphylococcus aureus was also reported in Tigray region [43]. According to Betelihem and Shimels report, the raw milk samples collected from milking buckets were contaminated by staphylococcus aureus with average count of 7.56×10 2 CFU/ml [44].…”

Section: Staphylococcus Aureus Countsupporting

confidence: 58%

Microbiological Quality of Raw Cow’s Milk In and Around Bahir Dar City, Ethiopia

2019

FSQM

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The study was conducted to investigate microbiological quality of raw cow's milk in and around Bair Dar city. The data were collected through laboratory analysis of raw cow's milk. For this purpose 80 milk samples were collected for platform tests and to analyze the microbiological quality of milk. The laboratory analysis was done in Bahir Dar University school of Food and Biochemical Technology laboratory from December 2017 to January 2018. Based on the result of platform tests on milk quality, out of the total collected and tested milk samples 13.8% were positive with clot on boiling test and 22.5% of samples had positive result with alcohol test which indicates the alcohol test is more sensitive than the clot-on-boiling test. There was a significance difference (p<0.01) in colt on boiling test and (p<0.05) in alcohol test amongst production systems. The highest (0.235±0.008) titratable acidity of raw cow's milk was observed in rural areas. The overall mean coliform count, standard plate count, yeast and mold count and staphylococcus aureus count of raw milk produced in the area were 4.95±0.18 log 10 cfu/ml, 7.11±0.13 log 10 cfu/ml, 4.12±0.14 log 10 cfu/m and 3.36±0.11 log 10 cfu/ml, respectively. The milk samples collected from rural area, cooperatives, unwashed udder, gourd container and unwashed hands revealed poor microbiological quality and are far below milk quality standards. Generally, the raw milk in the area was contaminated with various microorganisms. Therefore, stainless steel milk handling utensils, cooling system, health package and an educational program targeted at behavioral changes on water and milk hygiene are highly warranted.

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Section: Staphylococcus Aureus Countsupporting

confidence: 58%

Microbiological Quality of Raw Cow’s Milk In and Around Bahir Dar City, Ethiopia

2019

FSQM

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“…For identification of bacteria to species level, colony morphology and different primary and secondary biochemical testes were employed. The detailed laboratory procedures used for isolation and identification of the bacteria is described elsewhere [5,6,[14][15][16][17][18][19].…”

Section: Laboratory Tests For Bacterial Isolation and Identificationmentioning

confidence: 99%

“…In some countries with low socio-economic status, income growth and urbanization has led to almost doubled consumption of milk and dairy products [1,2]. In Ethiopia, as the dairy industry is developing towards a market-oriented system, majority of milk vendors and cafeterias collect unpasteurized milk from different dairy farms to sell it to consumers [6]. A survey conducted in central Ethiopia reported that 31.8% of farmers consumed raw milk [7].…”

Section: Introductionmentioning

confidence: 99%

“…A survey conducted in central Ethiopia reported that 31.8% of farmers consumed raw milk [7]. In the milk market value chain, milk handled in unhygienic way can be easily contaminated by milk-borne bacterial pathogens and serve as a suitable vehicle for disease transmission, causing a significant public health threat to consumers [6][7][8]. A study documented that hygienic practices during milking, handling and storing of milk were substandard resulting in poor quality milk products and safety problems [9].…”

Section: Introductionmentioning

confidence: 99%

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Milk-borne bacterial health hazards in milk produced for commercial purpose in Tigray, northern Ethiopia

et al. 2020

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Background: Milk being a suitable medium for bacterial growth, it can serve as a source of bacterial contamination. Pathogenic bacteria in milk pose a serious health threat to humans and constitute about 90% of all dairy-related diseases. However, there are few studies that examined the health hazards of raw milk consumption in Ethiopia. Therefore, the objective of this study was to assess the prevalence of bacterial contamination and associated factors in milk produced for commercial purpose in Tigray region, northern Ethiopia. Methods: This study used a cross-sectional study design, selected 315 persons (168 cafeterias, 96 dairy farms, and 51 milk vendors) for interview and collected the same number of bulk raw milk samples using systematic sampling procedure. Data were collected on socio-demographic, farm hygiene and milk handling practices by trained health professionals. Bacterial contamination was defined as total bacterial count (TBC) > 1 × 10 5 , staphylococcus count (SC) > 10 5 , or coliform count (CC) > 10 2 CFU/ml by culture and the species of bacteria were determined by standard biochemical tests. Results: From the 315 milk samples tested, the prevalence of bacterial contamination was 52% (95% CI: 46.5-57.6). The mean counts of contaminated samples of TBC, SC, and CC were 8.94 ± 0.46 Standard Deviation (SD), 8.52 ± 0.6 SD, and 8.78 ± 0.49 SD log CFU/ml, respectively. The proportion of contamination was significantly lower in milk collected from dairy farms (32/96, 33.3, 95% CI: 24.5-43.2) compared to milk from vendors (33/51, 64.7, 95% CI: 51.4-66.2) and cafeterias (99/168, 58.9, 95% CI, 50.9-76.85). The milk samples were culture-positive for Escherichia coli, Klebsiella pneumoniae, Staphylococcus aureus, K. oxytoca and Citrobacter freundii. Conclusions: Over half of the sampled raw milk exhibited bacterial contamination with increasing trend from farmers to points of sale. Thus, milk vendors and cafeteria owners should apply good hygienic and sanitation practices during handling of milk; use appropriate, clean containers, and cold chain during milk transportation; and refrigeration of milk during storage.

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“…S. aureus has many potential virulence factors and staphylococcus enterotoxin (SE) is one of among several responsible for food poisoning. Ingestion of less than 1.0 μg enterotoxin causes SFP (Seo and Bohach 2007;Enquebaher et al 2015). To date, more than 21 different SEs and SE-like super-antigens have been identified and designated classical as enterotoxins SEA/SEB/SEC/SED/ SEE (SEA-SEE), new (SEG-SEI) and new (SEIJ-SEIV) (Bennett and Hait 2011;Hennekinne et al 2011).…”

Section: Introductionmentioning

confidence: 99%

Bacteriological milk quality: possible hygienic factors and the role of Staphylococcus aureus in raw bovine milk in and around Gondar, Ethiopia

Tegegne

Tesfaye

2017

FoodContamination

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Background: In Ethiopia, around 97% of the annual milk production is accounted by the traditional milk processing system using on-farm traditional milk processing materials that are generally poor in processing capacity, causing high product loss and risky for public consumption. A cross-sectional study was carried out in and around Gondar town, Amhara Regional State of Ethiopia from October 2014 to may 2015 with the objective to assess the bacteriological milk quality, possible hygienic factors and status of S. aureus as contamination of bovine raw milk. The study employed questionnaire survey and raw bacteriological load analysis and cow milk samples for isolation and detection of S. aureus from raw cow milk. Sixty (60) randomly selected dairy farms were interviewed for the survey-based study of farm hygienic practices and 72 raw milk samples [60 from directly from teats and 12 from collecting tanks (buckets) were aseptically collected and tested for bacteriological load analysis and isolation of S. aureus. Results: The overall average total bacterial count (TBC) were 4.59 ± 0.118log10 (38,904.51 cfu/ml) and 4.77 ± 0. 23log10 (58,884.37 cfu/ml) for milk samples collected directly from teat during milking and milking buckets at farm level respectively. Accordingly, the count increased by 0.18 ± 0.23 log10 or 19,979.86 cfu/ml (51.36%) increase from teat to milking buckets. Results showed very significant differences in plate counts (P < 0.05) between the two milk collection points. 73.30% of the milk samples collected directly from the teat were found (>100,000 bacteria per ml), evidence of poor milk hygiene when compared to international standards. In this study hygienic and management factors like udder cleaning, water and soap using for cleaning of udder, hand washing and water and soap using for milking vessels were significantly (P < 0.05) affects the bacteriological count of the milk. Conclusions:The results of the current study indicated that the cow milk produced and distributed in the study area can generally be considered as substandard in quality for consumption unless pasteurized. Therefore, this risk assessment study with similar different studies reported from different regions in Ethiopia might provide a foundation for the establishment of national milk quality standards that currently do not exist in Ethiopia.

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Staphylococcus aureus and other Staphylococcus species in milk and milk products from Tigray region, Northern Ethiopia

Cited by 28 publications

References 32 publications

Microbiological Quality of Raw Cow’s Milk In and Around Bahir Dar City, Ethiopia

Microbiological Quality of Raw Cow’s Milk In and Around Bahir Dar City, Ethiopia

Milk-borne bacterial health hazards in milk produced for commercial purpose in Tigray, northern Ethiopia

Bacteriological milk quality: possible hygienic factors and the role of Staphylococcus aureus in raw bovine milk in and around Gondar, Ethiopia

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