Assessment of Microbial and Physicochemical Qualities of Cow Milk in Selected Districts of Borena Zone, Oromia Regional State, Ethiopia
Abstract
Cow milk is a rich source of protein, fat, lactose, energy, salts, water, vitamins and minerals. This property makes it an ideal medium for the growth and proliferation of a variety of microorganisms. This research activity was initiated to evaluate the microbial and physicochemical qualities of randomly selected cow milk samples in three Districts of Borana Zone (Gomole, Elwaye and Dubluk). The microbial and physicochemical analyses were performed following standard protocols. Milk samples collected from Dubluk District showed a maximum total standard plate and coliform count values of 8.4 log10 CFU mL-1, and faecal coliforms have been detected in 98% of the samples. The maximum counts of Salmonella (mean prevalence: 39.9%) and Shigella (mean prevalence: 95.8%) of 7.5 and 8.3 log10 CFU mL-1, respectively, were obtained in samples from Elwaye showing potential faecal contamination of milk. Yeast and mold test (100% prevalence) revealed that Gomole District samples (4.8 log10 CFU mL-1) were significantly higher (<0.0001) than samples of the other Districts. In analysis for physicochemical parameters, fat (7.5%) (Dubluk), protein (3.4%) (Gomole and Elwaye), lactose (5.1) (Gomole, Elwaye & Dubluk), salts (0.8%) (Gomole and Elwaye), Solid-Not-Fat (9.2 -9.4) (Dubluk – Gomole) and 0.0% added water (all samples) were recorded; with fat, lactose and SNF being better as compared to earlier reports. In general, microbial population levels exceeded the set standard rendering it unsafe for raw consumption. Among the causes may be prevalence of a serious hygienic problem in the process of milk production and subsequent handling in the study areas due to inadequate cleanliness of the milking personnel, milking materials, udder, teat and concern of health of the cows. Thus, the pastoral society should be given awareness through training regarding the general hygienic practices required and the health hazards associated with production and consumption of low standard cow milk.
Downloads
References
Abebe, B., Zelalem, Y. and Ajebu, N. (2012). Hygienic and microbial quality of raw whole cow’s milk produced in Ezha district of the Gurage zone, Southern Ethiopia. Wudpecker J. of Agri. Res. Vol. 1(11), pp. 459 – 465.
Alganesh, T.,Ofodile, L.N. and Fekadu, B. (2009). Microbial quality and chemical composition of raw whole milk from Horro cattle in East Wollega, Ethiopia. Microb. Qual. Chem. Compos. 1: 1-8.
Ali, A.A. (2011). Isolation and Identification of Lactic Acid Bacteria Isolated from Traditional Drinking Yoghurt in Khartoum State, Sudan. Curr. Res. Bacter. 4(1): 16-22.
Almaz, G., Alemu, F., Kelbessa, U. and Berhanu, A.G. (1999). Microbiological aspects of 'Ergo' ('Ititu') fermentation. SINET: Ethiop. J. Sci. 22: 283-289.
Asaminew, T. and Eyassu, S. (2011). Microbial quality of raw cow’s milk collected from farmers and dairy cooperatives in Bahir Dar Zuria and Mecha district, Ethiopia. Agric. Biol. J. of N. Am. 2(1): 29-33.
Belli, P., Cantafora Anna, F.A., Stella, S., Barbieri, S and Crimella, C. (2013). Microbiological survey of milk and dairy products from a small scale dairy processing unit in Maroua (Cameroon). Short communication, Food control, 32(366-370).
Biomed J. Sci. & Tech. Res. Vol. 13(1): 9652-9665
Biruktawit, SH. (2016). Physicochemical Properties And Microbial Quality Of Cow Milk Collected From Selected Sub-city Of Addis Ababa, Ethiopia. M.Sc Thesis, Addis Ababa University, College of veterinary Medicine and Agriculture, Department of Animal Production Studies.
Buyser, De., M.L. Dufour, B., Maire, M.and Lafarge, V. (2001). Implication of milk and milk products in food-borne diseases in France and in different industrialised countries. J. Food Microbiol., 67(2001)1–2, 1–17.
Central Statistical Agency, (CSA). (2013). Agricultural Sample Survey, Volume II: Report on Livestock and livestock characteristics (Private peasant holdings). Statistical Bulletin 570. Addis Ababa:, Federal Democratic Republic of Ethiopia.
Coorevits, A., Jonghe, De, Vandroemme V., Reekmans, J., Heyrman, R., Messens, J., De Vos, W., P. Heyndrickx, M. (2008). Comparative analysis of the diversity of aerobic-spore-forming bacteria in raw milk from organic and conventional dairy farms. System. Appl. Microbiol., 31(2):126-40. doi: 10.1016/ j.syapm.2008.03.002. Epub 2008 Apr 10.
Coppock, D.L. (1994). The Borana Pleatue of Southern Ethiopia: Synthesis of Pastoral Research, Development and Change, 1980-91. ILCA systems study. No.5. ILCA, Addis Ababa, Ethiopia. p 393.
Debela, G.T., Mitiku, E. and Alemayehu, R. (2015). Physico-chemical qualities of raw cow milk in Ethiopia. The case of Borana zone, Yabello District. Glob. Sci. Res. J. 3(2): 086-091.
EAS, 2007. Raw Cow Milk – Specification. East African Community (EAC 67:2007) standard. pp 1 - 19.
ET ISO 707. (2012). Milk and milk products - Guidance on sampling. FDRE, EDDICT OF GOVERNMENT, Ethiopian Standards Agency, 1st Edition.
FAO. (2013). Milk and dairy products in human nutrition. Ellen, M., Anthony, B. and Deirdre, Mc. (eds). Food and Agriculture Organization of the United Nations, Rome.
Fernandese, R. (2009). Microbiology handbook, Dairy products. Leatherhead food International Limited. ISBN: 978-1-905224-62-3, Cambridge, UK.
Frisvad, J.C., Skouboe, P., Samson, R.A. (2005). Taxonomic comparison of three different groups of aflatoxin producers and a new efficient producer of aflatoxin B sterigmatocystin and 3-O-methylsterigmatocystin, Aspergillus rambellii sp. nov. Syst. Appl. Microbiol., 28, 442–453.
Fufa, A., Nigus, T., Fikru, R., Dinka, A. and Kebede, A. (2019). Handling Practices, Quality and Safety of Milk along the Dairy Value Chains in Selected Sub Cites of Addis Ababa, Ethiopia.
Happy, B.K. (2014). Assessment of Microbial Quality of Raw Cow’s Milk And Antimicrobial Susceptibility Of Selected Milk-Borne Bacteria In Kilosa And Mvomero Districts, Tanzania. M.Sc Thesis. Public Health And Food Safety Of Sokoine University Of Agriculture. Morogoro, Tanzania.
Hawaz, E., Tarekegn, G., Yonas, H., Eyassu, S., Mengistu, K. and Mohammed, A. (2015). Physicochemical Properties and Microbial Quality of Raw Cow Milk Collected from Harar Milkshed, Eastern Ethiopia. J. Biol. Chem. Research. Vol. 32, No. 2: 606-616.
Homann, S., Rischkowsky, J. and Mathias, E. (2008). Towards endogenous livestock development: Borana pastoralists’ responses to environmental and institutional changes. Human Ecology, Hum Ecol 36:503–520.
Kassaye, T., Simpson, B.K., Smith, J.P. and O'Connor, C.B. (1991). Chemical and microbiological characteristics of 'Ititu'. Milchwissensch. 46: 649-653.
Khaton, R. M., Hasnat, A., Rahman, S. and Rahman, M. M. (2014). Public Health Safety In Relation To Microbiological Quality of Freshly Drawn Cow’s Milk In Bangladesh. Bangl. J. Vet. Med. 12 (2): 231-236,
Kiiyukia, C. (2003). Laboratory manual of food microbiology for Ethiopian health and nutrition research institute. Addis Ababa.
Legesse, A., Adamu, F., Alamirew, K. and Feyera, T. (2017). A Comparative Study on the Physicochemical Parameters of Milk of Camel, Cow and Goat in Somali Regional State, Ethiopia. Chem Sci J , 8:4. DOI: 10.4172/2150-3494.1000171
Lina, G., Tewodros, E. and Getachew, K. (2018). Physicochemical analysis and microbial quality of cow butter obtained from Menz district of Amhara region, Ethiopia. African J. Biotec. Res. 10(3): 34-43
Maturin, L. and Peeler, J.T. (2001). Aerobic Plate Count: Bacteriological Analytical Manual, Chapter 3. http://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm063346.htm
Mogessie, A. (1995). Microbial development and some chemical changes during the making of 'Ergo', a traditional Ethiopian fermented milk. Bull. Anim. Health Prod. Afr. 43: 171-176
Muehlhoff, E., Bennett, A. and McMahon, D., (eds.). (2013). Milk and dairy products in human nutrition. FAO. ISBN 978-92-5-107864-8, Rome.
Nalwaya, S.B., Prajapati, B.I., Bariya, A.R., Goswami, M.M. and Roy, S.K. (2018). Evaluation of Physico-Chemical and Microbiological Quality of Milk of Banaskantha District, India. Int. J. Curr. Microbiol. App. Sci. 7(12): 1635-1641
Oladipo, I. C., Tona, G. O., Akinlabi, E. E. and Bosede, O.E. (2016). Bacteriological quality of raw cow’s milk from different dairy farms in Ogbomoso, Nigeria. Int. J. Adv. Res. Biol. Sci. 3(8): 1-6.
Oliver JD. (2005) The Viable but nonculturable state in bacteria. J. Microbiol. 43: 93–100.
Rahman, F. and Noor, R. (2012). Prevalence of pathogenic bacteria in common salad vegetables of Dhaka Metropolis. Bangladesh Journal of Botany. 41 (2): 159-162.
Richardson, G.H. (1985). Standard Methods for the Examination of Dairy Products. 15th ed. American Public Health Association (APHA). Washington, D. C.,USA. 168-196.
Solomon, A., Mitku, E., Getachew, A. and Kefyalew, G. (2015). Microbial Quality of Cow Milk in Dawa Chefa District, Amhara Region, Ethiopia. J. Adv. Dairy Res. 3:2. DOI: 10.4172/2329-888X.1000135
Tadele, A., Ameha, K., Yoseph, M. and Mitiku, E. (2016). Microbiological Quality of Raw Cow Milk across the Milk Supply Chain in Eastern Ethiopia. East African J. of Sci. 10(2): 119-132.
Tammie, A.Y. (2009). Milk Processing and Quality Management. Society of Dairy Technology, United Kingdom.
Teshome, G. and Tesfaye, A. (2016). Physicochemical Properties and Microbial Quality of Raw Cow Milk Produced by Smallholders in Bench Maji-Zone, Southwestern Ethiopia. J. Food Sci. and Qual. Manag. Vol. 55: 55-62.
Teshome, G., Fekadu, B. and Mitiku, E. (2015). Physical and chemical qualities of raw cow’s milk produced and marketed in Shashemene Town, Southern Ethipoia. ISABB. J. Food Agric. Sci. 5(2):7-13
Tilahun, H, Schmidt, E. (2012). Spatial Analysis of Livestock Production Patterns in Ethiopia. ESSP II Working Paper 44. Addis Ababa, Ethiopia: International Food Policy Research Institute/Ethiopia Strategy Support Program II.
Torkar, K.G., vengust, A. (2008). The presence of yeasts, moulds and aflatoxin M1 in raw milk and cheese in Slovenia. Food control 19:570-577.
Wanjala, G.W., Mathooko, F.M., Kutima, P.M. and Mathara, J.M. (2017). Microbiological Quality And Safety Of Raw And Pasteurized Milk Marketed In And Around Nairobi Region. African J. F. Agri. Nutri. and Develop. 17(1): 11518-11532.
Weldearegay, H., Zelalem, Y. and Yosef, T.G. (2012). Hygienic practices and microbiological quality of raw milk produced under different farm size in Hawassa, southern Ethiopia. Agri. Res. Revie. 1(4): 132 – 142
Wouters, J. T. M., Ayad, E. H. E., Hugenholtz, J. and Smit, G. (2002). Microbes from raw milk for fermented dairy products. International Dairy Journal, 12: 91-109.
Yilma, Z. (2012). Microbial Properties of Ethiopian Marketed Milk and Milk Products and Associated Critical Points of Contamination: An Epidemiological Perspective, Epidemiology Insights, Dr. Maria De Lourdes Ribeiro De Souza Da Cunha (Ed.), ISBN: 978-953-51-0565-7.
Yousef, A.E., Carlstrom, C. (2003). Food Microbiology; a Laboratory. Manual. A John Weiley and Son, Inc., Hoboken, New Jersey.Canada.
Zelalem, Y. (2009). Microbial properties of Ethiopian marketed milk and milk products and associated critical points of contamination: An epidemiological perspective. East Africa Dairy Development (EADD) Program, Addis Ababa, Ethiopia.
