Assessment of the Bacteriological Quality of Milk at Dairy Farms and Individual Breeders in Jimma Town, South West Ethiopia

Abstract

BACKGROUND: Food-borne diseases are major public health concern worldwide. Many people around the world acquire food poisoning due to consumption of raw, contaminated milk which are spread either from infected cows, by handling or during milk processing. The aim of this study was to assess the sanitary standards of dairy farm as well as individual breeding areas in Jimma town, evaluate the hygienic practices of milk handlers and to determine the bacteriological quality of milk at dairy farms and individual breeders. METHODS: A cross-sectional study was conducted from January to July2001. In the study, survey using interview methods using structured questionnaire and close assessment concerning cleanliness and design of the barn, status of animal health, hygienic practices and health status of the milk handlers was made. In addition, bacteriological investigation on the quality of milk, sterility of the milk utensils and containers was made. Standard laboratory procedures including gram staining, culture and biochemical tests were employed to identify potential bacterial pathogens. RESULTS: Of all the milk samples tested for quality, only 52/60 (86.7%) of the milk samples tested were found to be free of any pathogenic microorganisms and acceptable for consumption while 9/13 (69.2%) of milk containers were bacteriologically unacceptable for utilization. Staphylococcus aureus was the commonest bacterial pathogen isolated from freshly drawn milk (in 13.9%) of cases while the 3 klebsiella species (K. pneumoniae, K. ozanae & K. oxytoca) were isolated from collection cans (bulk) and milking utensils (in 7 and 5 cases respectively). Some milk samples contained multiple pathogens. Polymicrobial isolation was observed in 2 cases of each in freshly drawn milk, milking utensils and milk from bulk cans. In addition, on environmental assessment, cows were not regularly checked for animal diseases. CONCLUSION: Consumption of raw milk from market is potentially dangerous for health. Thus, proper boiling of the milk is recommended. The farm managers and individual breeders must take corrective measures so as to produce milk for human consumption that meets the existing milk standard, which is free of harmful bacterial pathogens. The cows should be regularly checked at animal clinics.

Ethiop J Health Sci. Vol. 13, No. 1 January 2003