[20] Knowledge and practices of food hygiene and safety among camel milk handlers in the pastoral camel value chain in Kenya

Aim: The study was carried out to assess the microbial quality and safety of fermented camel milk product (Suusac) from North Eastern Kenya. Methodology: Twenty-eight samples (n=28) of Suusac from different areas of the region sold in informal markets at Eastleigh in Nairobi were aseptically collected at the sales points. The quality and safety of the Suusac with reference to selected pathogens namely E. coli, S. aureus, Shigella, and Klebsiella spp was evaluated using the standard analytical methods. Results: Escherichia coli were detected in all the samples while Staphylococcus aureus was detected in 63.09% of the samples analyzed. Shigella spp was detected in 88.1% of the samples analyzed and Klebsiella spp was detected in 77.4% of the samples. The mean log10 counts for E. coli, S. aureus, Shigella, and Klebsiella spp were 3.135, 2.576, 2.784 and 3.138, CFUmL-1, respectively. There is a potential public health concern posed by Suusac which is sold for direct consumption due to the presence of the life-threatening bacterial pathogens. Conclusion: The Suusac being sold at Eastleigh market in Nairobi from North Eastern Kenya may be responsible for transmission of the pathogens to the consumers. Training on food hygiene, improving production technology, hygienic conditions and implementing the food legislations along the value chain can minimize the risk.

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Quality and safety of camel milk along the value chain in Eastern Ethiopia

International Journal of Food Studies ◽

10.7455/ijfs/2.2.2013.a2 ◽

2013 ◽

Vol 2 (2) ◽

Cited By ~ 5

Author(s):

Mulugojjam Adugna ◽

Eyassu Seifu ◽

Ameha Kebeded ◽

Reiner Doluschitz

Keyword(s):

Value Chain ◽

Quality Parameters ◽

Camel Milk ◽

Quality And Safety ◽

Salmonella Spp ◽

Eastern Ethiopia ◽

Milk Samples ◽

Shigella Spp ◽

Hygienic Measures ◽

Bacillus Spp

The safety of camel milk was assessed along the value chain in Erer, eastern Ethiopia. A total of 24 camel milk samples were aseptically collected from producers in Erer (n=12), and wholesalers and retailers (n=12) along the chain. Milk quality parameters were analyzed following standard procedures. The mean (±SD) total bacteria (TBC), Enterobacteriaceae (EC), coliform (CC), spore-forming bacteria (SFBC) and yeast and mould (YMC) counts of the milk samples analyzed were 5.2 ± 1.90, 3.2 ± 2.30, 2.9 ± 2.27, 2.1 ± 2.41 and 2.7 ± 1.61 log10 cfu mL-1, respectively. The TBC, EC, CC and SFBC of milk samples obtained from retailers in the final marketing sites were significantly higher (P < 0.05) than those obtained from producers and wholesalers in Erer. Salmonella spp. was detected in milk samples collected from all sites. Other microorganisms isolated from camel milk samples include Staphylococcus aureus (16.2%), Entrobacter spp. (14.9%), Streptococcus spp. (13.5%),Escherichia coli (8.1%), Acinetobacter spp. (7.4%), Staphylococcus epidermidis (6.8%), Klebsiella spp. (6.1%), Bacillus spp. (5.4%), Corynebacterium spp. (5.4%), Micrococcus spp. (4.7%), Lactobacillus spp. (4.1%), Listeria spp. (4.1%), Pseudomonas spp. (2%) and Shigella spp. (1.4% ). The quality of camel milk produced in the study area was generally poor and microbial contamination of camel milk occurs along the value chain while it is transported from the production site to the market. This calls for strict hygienic measures along the entire value chain in order to improve the quality and safety of camel milk produced in the area evaluated.

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Quality and safety of camel milk along the value chain in Eastern Ethiopia

International Journal of Food Studies ◽

10.7455/ijfs.v2i2.133 ◽

2013 ◽

Vol 2 (2) ◽

Author(s):

Mulugojjam Adugna ◽

Eyassu Seifu ◽

Ameha Kebeded ◽

Reiner Doluschitz

Keyword(s):

Value Chain ◽

Quality Parameters ◽

Camel Milk ◽

Quality And Safety ◽

Salmonella Spp ◽

Eastern Ethiopia ◽

Milk Samples ◽

Shigella Spp ◽

Hygienic Measures ◽

Bacillus Spp

The safety of camel milk was assessed along the value chain in Erer, eastern Ethiopia. A total of 24 camel milk samples were aseptically collected from producers in Erer (n=12), and wholesalers and retailers (n=12) along the chain. Milk quality parameters were analyzed following standard procedures. The mean (±SD) total bacteria (TBC), Enterobacteriaceae (EC), coliform (CC), spore-forming bacteria (SFBC) and yeast and mould (YMC) counts of the milk samples analyzed were 5.2 ± 1.90, 3.2 ± 2.30, 2.9 ± 2.27, 2.1 ± 2.41 and 2.7 ± 1.61 log10 cfu mL-1, respectively. The TBC, EC, CC and SFBC of milk samples obtained from retailers in the final marketing sites were significantly higher (P < 0.05) than those obtained from producers and wholesalers in Erer. Salmonella spp. was detected in milk samples collected from all sites. Other microorganisms isolated from camel milk samples include Staphylococcus aureus (16.2%), Entrobacter spp. (14.9%), Streptococcus spp. (13.5%),Escherichia coli (8.1%), Acinetobacter spp. (7.4%), Staphylococcus epidermidis (6.8%), Klebsiella spp. (6.1%), Bacillus spp. (5.4%), Corynebacterium spp. (5.4%), Micrococcus spp. (4.7%), Lactobacillus spp. (4.1%), Listeria spp. (4.1%), Pseudomonas spp. (2%) and Shigella spp. (1.4% ). The quality of camel milk produced in the study area was generally poor and microbial contamination of camel milk occurs along the value chain while it is transported from the production site to the market. This calls for strict hygienic measures along the entire value chain in order to improve the quality and safety of camel milk produced in the area evaluated.

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