scholarly journals Assessment of Hygiene Practices and Microbial Safety of Milk Supplied by Smallholder Farmers to Processors in Selected Counties in Kenya

2021 ◽  
Author(s):  
Miriam W. Mogotu ◽  
George O. Abong ◽  
John Mburu ◽  
Asaah O. Ndambi
Keyword(s):  
Smallholder Farmers ◽  
Raw Milk ◽  
Microbial Safety ◽  
Payment Systems ◽  
Hygiene Practices ◽  
Dairy Management ◽  
Standard Procedures ◽  
Microbial Analysis ◽  
Handling Practices ◽  
Farmer Training

Abstract Smallholder farmers dominate the Kenyan dairy sector producing 95% of the total milk. However, several concerns have been raised on the quality and safety of the milk they produce. This study assessed the hygienic practices and microbial safety of milk supplied by smallholder farmers to processors in Bomet, Nyeri, and Nakuru counties in Kenya. Interviews and direct observations were carried out to assess hygiene and handling practices by farmers and a total of 92 milk samples were collected along four collection channels: direct suppliers, traders, cooperatives with coolers and cooperatives without coolers. Microbial analysis was done following standard procedures and data analysed using GenStat and SPSS. This study revealed that farmers did not employ good hygienic practices in their routine dairy management. They used plastic containers for milking and milk storage (34.2%); they did not clean sheds (47.9%) and did not set aside cows that suffered from mastitis factors (83.6%), resulting in poor microbial quality of raw milk along the collection channels. The highest mean total viable counts (8.72 log10 cfu/ml) were recorded in Nakuru while Nyeri had the highest mean E. coli counts (4.97 log10 cfu/ml) and Bomet recorded the highest mean counts of 5.13 and 5.78 log10 cfu/ml for Staphylococcus aureus and Listeria monocytogenes respectively. Based on all above-mentioned parameters, the microbial load in most samples from all three counties exceeded the set Kenyan standards. Farmer training, improving road infrastructure, use of instant coolers at cooperatives, and quality-based payment systems are recommended as measures to curb microbial growth.

Pooling Raw Shell Eggs: Salmonella Contamination and High Risk Practices in the United Kingdom Food Service Sector

2010 ◽  
Vol 73 (3) ◽  
pp. 574-578 ◽  
Author(s):  
F. J. GORMLEY ◽  
C. L. LITTLE ◽  
N. MURPHY ◽  
E. de PINNA ◽  
J. MCLAUCHLIN
Keyword(s):  
United Kingdom ◽  
Food Safety ◽  
High Risk ◽  
Service Sector ◽  
Safety Management ◽  
Food Service ◽  
Control Measures ◽  
Hygiene Practices ◽  
Risk Practices ◽  
Handling Practices

Salmonella contamination of pooled raw shelled egg mix (RSEM) used as an ingredient in lightly cooked or uncooked foods and high-risk kitchen hygiene practices in United Kingdom food service establishments using RSEM were investigated. Samples were collected from 934 premises. Salmonella was found in 1 (0.13%) of 764 RSEM samples, 2 (0.3%) of 726 samples from surfaces where ready-to-eat foods were prepared, and 7 (1.3%) of 550 cleaning cloths. Poor RSEM storage and handling practices were highlighted. Workers in 40% of the premises sampled failed to use designated utensils when RSEM was added to other ingredients, workers in 17% of the premises did not clean surfaces and utensils thoroughly after use with RSEM and before preparing other foods, only 42% of workers washed and dried their hands after handling eggs or RSEM, workers in 41% of the premises did not store RSEM at refrigeration temperature before use, and workers in 8% of the premises added RSEM to cooked rice at the end of cooking when preparing egg fried rice. Take-away premises, especially those serving Chinese cuisine, were least likely to have a documented food safety management system and awareness of the key food safety points concerning the use of RSEM compared with other food service premises (P < 0.0001). Food service businesses using RSEM must be aware of the continuing hazard from Salmonella, must adopt appropriate control measures, and must follow advice provided by national food agencies to reduce the risk of Salmonella infection.

Microbiological analysis of Udo Anwankwo river in Ikot Ekpene, South-South Nigeria

2021 ◽  
Vol 1 (2) ◽  
pp. 005-011
Author(s):  
Jonathan Okokon Ekanem ◽  
Divine Jacob Ottong
Keyword(s):  
Aspergillus Niger ◽  
Water Sample ◽  
Water Samples ◽  
Total Coliform ◽  
Microbiological Analysis ◽  
Proper Treatment ◽  
Fungal Isolates ◽  
Standard Procedures ◽  
Sampling Points ◽  
Microbial Analysis

The microbiological study of water samples obtained from Udo Anwankwo River was investigated. Water samples were collected from three different sampling points along the course of the river and analyzed using standard procedures. The total bacterial counts, total coliform counts and total fungal counts of the water samples ranged from 2.6×105 to 4.8×105cfu/ml, 1.2×104 to 1.8×105cfu/ml and 0.24×103 to 1.9×103cfu/ml respectively. A total of nine bacteria species belonging to the following genera, Bacillus, Salmonella, Escherichia, Pseudomonas, Micrococcus, Staphylococcus, Vibrio, Enterobacter and Streptococcus were isolated and identified from the samples, while five fungal isolates including members of the genera Aspergillus niger, Mucor, Penicillum, Rhizopus and Fusarium were isolated. The study through microbial analysis has revealed that the river water sample was not free from pathogens and thereby not suitable for potable use. There is need to put adequate measures towards the control of pollution and proper treatment of the water before usage as it contains pathogenic organisms.

Effect of Phage on Survival of Salmonella Enteritidis during Manufacture and Storage of Cheddar Cheese Made from Raw and Pasteurized Milk

2001 ◽  
Vol 64 (7) ◽  
pp. 927-933 ◽  
Author(s):  
RAJESH MODI ◽  
Y. HIRVI ◽  
A. HILL ◽  
M. W. GRIFFITHS
Keyword(s):  
Lactic Acid ◽  
Salmonella Enteritidis ◽  
Cheddar Cheese ◽  
Raw Milk ◽  
Final Concentration ◽  
Pasteurized Milk ◽  
Ph Values ◽  
Standard Procedures ◽  
Raw Milk Cheese ◽  
And Storage

The ability of Salmonella Enteritidis to survive in the presence of phage, SJ2, during manufacture, ripening, and storage of Cheddar cheese produced from raw and pasteurized milk was investigated. Raw milk and pasteurized milk were inoculated to contain 104 CFU/ml of a luminescent strain of Salmonella Enteritidis (lux) and 108 PFU/ml SJ2 phage. The milks were processed into Cheddar cheese following standard procedures. Cheese samples were examined for Salmonella Enteritidis (lux), lactic acid bacteria, molds and yeasts, coliforms, and total counts, while moisture, fat, salt, and pH values were also measured. Salmonella Enteritidis (lux) was enumerated in duplicate samples by surface plating on MacConkey novobiocin agar. Bioluminescent colonies of Salmonella Enteritidis were identified in the NightOwl molecular imager. Samples were taken over a period of 99 days. Counts of Salmonella Enteritidis (lux) decreased by 1 to 2 log cycles in raw and pasteurized milk cheeses made from milk containing phage. In cheeses made from milks to which phage was not added, there was an increase in Salmonella counts of about 1 log cycle. Lower counts of Salmonella Enteritidis (lux) were observed after 24 h in pasteurized milk cheese containing phage compared to Salmonella counts in raw milk cheese with phage. Salmonella Enteritidis (lux) survived in raw milk and pasteurized milk cheese without phage, reaching a final concentration of 103 CFU/g after 99 days of storage at 8°C. Salmonella did not survive in pasteurized milk cheese after 89 days in the presence of phage. However, Salmonella counts of approximately 50 CFU/g were observed in raw milk cheese containing phage even after 99 days of storage. In conclusion, this study demonstrates that the addition of phage may be a useful adjunct to reduce the ability of Salmonella to survive in Cheddar cheese made from both raw and pasteurized milk.

An Evaluation of Raw Milk Microorganisms as Markers of On-Farm Hygiene Practices Related to Milking

2005 ◽  
Vol 68 (4) ◽  
pp. 764-772 ◽  
Author(s):  
M. L. HUTCHISON ◽  
D. J. I. THOMAS ◽  
A. MOORE ◽  
D. R. JACKSON ◽  
I. OHNSTAD
Keyword(s):  
Dairy Farm ◽  
Correlation Coefficients ◽  
Raw Milk ◽  
Hygiene Practices ◽  
Bacterial Indicator ◽  
Relative Standard ◽  
Bacillus Spp ◽  
On Farm ◽  
Milk Storage ◽  
Bacterial Groups

Dairy farm hygiene audits were undertaken at 24 farms during summer and winter and the results compared with transformed bacterial indicator levels in raw milk samples collected during each audit. The bacterial indicators measured were total viable counts, Escherichia coli, coliforms, Bacillus spp., Bifidobacteria spp., and Pseudomonas spp. The results of initial comparisons using Pearson product-moment correlation coefficients showed presumptive relationships between some bacterial groups and the subjective quantitative audit scores. When investigated further using linear regression, the presumptive relationships were found to be influenced by external factors. Possible reasons for the low correlations between on-farm hygiene and bacterial indicator counts in raw milk were further investigated. Measurements of the uncertainty associated with the bacteriological results were undertaken and revealed geometric relative standard deviations that ranged from 0.019 to 1.05. Toward the higher end of this scale, the uncertainty associated with the laboratory estimations of bacterial numbers may have been large enough to blur hygiene score-marker bacteria relationships. The samples obtained from on-farm raw milk storage tanks were representative of the whole tank contents and not a significant source of error. Although total bacterial counts are widely acknowledged by the milk industry as not always giving a true measure of on-farm hygiene during milking, we were unable to find any marker bacteria that showed consistently higher correlations and were thus better suited as indicators of on-farm hygiene.

Chemical and Microbiological Quality of Raw Milk Produced by Smallholder Farmers in Zimbabwe

1996 ◽  
Vol 59 (9) ◽  
pp. 984-987 ◽  
Author(s):  
A. N. MUTUKUMIRA ◽  
S. B. FERESU ◽  
J. A. NARVHUS ◽  
R. K. ABRAHAMSEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Smallholder Farmers ◽  
Microbiological Quality ◽  
Titratable Acidity ◽  
Raw Milk ◽  
Chemical Characteristics ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Chemical and microbiological analyses were carried out on 10 samples of raw milk collected over 6 months from the Nharira/Lancashire Milk Collection Center. The milk center is run by smallholder farmers. The purpose of the study was to evaluate the quality of the raw milk delivered to the milk collection center. The average chemical characteristics of the milk were (%): titratable acidity expressed as lactic acid, 0.21; total protein, 3.19; fat, 3.52; total solids, 11.76; and solids not fat, 8.25; the pH varied from 6.15 to 6.65. There were large variations in the microbiological composition of the raw milk with total aerobic counts ranging from 6.2 × 103 to 7.8 × 107 CFU/ml, coli forms from 3.2 × 102 to 2.3 × 105, and lactic acid bacteria from less than 1 × 103 to 2.9 × 106 CFU/ml. Yeasts and molds were less than 100 CFU/ml in 7 of the 10 samples analyzed.

Listeria monocytogenes in the Irish Dairy Farm Environment

2009 ◽  
Vol 72 (7) ◽  
pp. 1450-1456 ◽  
Author(s):  
EDWARD FOX ◽  
TOM O'MAHONY ◽  
MARIE CLANCY ◽  
RITA DEMPSEY ◽  
MARTINA O'BRIEN ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Food Chain ◽  
Foodborne Pathogen ◽  
Dairy Farm ◽  
Raw Milk ◽  
Hygiene Practices ◽  
Unpasteurized Milk ◽  
Cheese Industry ◽  
Chromogenic Agar ◽  
Pcr Targeting

Listeria monocytogenes is a potentially lethal foodborne pathogen commonly found in the environment. European Union hygiene legislation places responsibility for safety on primary production facilities, including farms, as part of a policy to introduce traceability throughout the food chain. This study aimed to determine the occurrence of L. monocytogenes in the Irish dairy farm environment and in particular the milking facility. Two hundred ninety-eight environmental samples were collected from 16 farms in the southern region of Ireland. A number of farms within the group supply raw milk to the unpasteurized milk cheese industry. The samples taken included cow feces, milk, silage, soil, water, etc. Samples were enriched in Listeria enrichment broth and incubated for 48 h, followed by plating on chromogenic agar Listeria Ottavani & Agosti and further incubation of the plates for 24 to 48 h. Presumptive L. monocytogenes isolates were purified and confirmed by PCR targeting the hly gene. Overall, 19% of the samples (57 of 298) were positive for L. monocytogenes. These were serotyped using conventional and PCR methods; serotypes 1/2a, 1/2b, and 4b made up 78% of the typeable isolates. A correlation was found between the level of hygiene standards on the farm and the occurrence of L. monocytogenes. There was little difference in the occurrence of L. monocytogenes between farms supplying milk to the unpasteurized milk cheese industry and those supplying milk for processing. This study demonstrates the prevalence of L. monocytogenes in the dairy farm environment and the need for good hygiene practices to prevent its entry into the food chain.

PRELIMINARY INCUBATION FOR RAW MILK SAMPLES1

1960 ◽  
Vol 23 (5) ◽  
pp. 137-141 ◽  
Author(s):  
C. K. Johns
Keyword(s):  
Raw Milk ◽  
Plate Count ◽  
Standard Plate Count ◽  
Bacterial Contaminants ◽  
Standard Plate ◽  
Handling Practices

Preliminary incubation (P. I.) encourages the growth of bacterial contaminants, and aids in detecting milks where good cooling masks insanitary production or handling practices. Evidence is submitted to show the superiority of 55°F. for 18 hours for P. I. Using this procedure, a standard plate count of 200,000/ml. is suggested as a desirable standard to aim for. This would serve to emphasize thorough cleaning along with efficient cooling in the production of quality milk.

Prevalence of High-Risk Food Consumption and Food-Handling Practices among Adults: A Multistate Survey, 1996 to 1997

2000 ◽  
Vol 63 (11) ◽  
pp. 1538-1543 ◽  
Author(s):  
BELETSHACHEW SHIFERAW ◽  
SAMANTHA YANG ◽  
PAUL CIESLAK ◽  
DUC VUGIA ◽  
RUTHANNE MARCUS ◽  
...  
Keyword(s):  
Risk Factors ◽  
Young Adults ◽  
High Risk ◽  
College Education ◽  
Raw Milk ◽  
Racial Groups ◽  
Food Handling ◽  
Demographic Groups ◽  
Handling Practices ◽  
Food Handling Practices

Risk factors for foodborne diseases include consumption of high-risk foods and unsanitary food-handling practices; however, little is known about the prevalence of these risk factors in the general population. A survey was done in five FoodNet sites (California, Connecticut, Georgia, Minnesota, Oregon) to determine the prevalence of these risk factors in the population. A total of 7,493 adults were interviewed by telephone between 1 July 1996 and 30 June 1997. Results showed that 1.5% drank raw milk, 1.9% ate raw shellfish, 18% ate runny egg, 30% preferred pink hamburger, 93% said they almost always washed their cutting board after cutting raw chicken, and 93% said they almost always washed their hands after handling raw meat or poultry, during 5 days before interview. The results differed by state and demographic group. Consumption of raw shellfish (3.2%) and undercooked hamburger (43%) were more common in Connecticut than other states. Raw milk consumption was more common among people who lived on a farm (8.6%) compared with people who lived in a city or urban area (1.1%). Preference for undercooked hamburger was more common among men (35%), young adults (18 to 25 years, 33%), people with college education (38%), and among people with household income of more than $100,000/year (49%). African-Americans were less likely to prefer undercooked hamburger compared to other racial groups (10% versus 30%). Young adults compared to older adults were less likely to wash their hands after handling raw chicken (88% versus 95%), and men washed their hands less often than women (89% versus 97%). Although there were statistical differences between demographic groups, they are insufficient to warrant targeted educational programs.

scholarly journals Milk handling practices and utilization at dairy farms and collection centers under rural and peri-urban milk value chain systems in Nakuru county, Kenya

2021 ◽  
Vol 21 (04) ◽  
pp. 17815-17833
Author(s):  
Faith Ndungi ◽  
◽  
P Muliro ◽  
A Faraj ◽  
J Matofari ◽  
...  
Keyword(s):  
Value Chain ◽  
Dairy Product ◽  
Dairy Farms ◽  
Raw Milk ◽  
Fermented Milk ◽  
Chi Square ◽  
Laboratory Equipment ◽  
Farm Level ◽  
Handling Practices ◽  
Plastic Containers

There are increasing expectations on the compliance of food products to safety and quality standards due to consumer demand for high-quality food. The aim of this study was to determine the quality tests that are carried out on raw milk and its utilization at three milk collection centers in Olenguruone and Dundori regions of Nakuru as well as some selected dairy farms. Using a semi-structured questionnaire, data were collected from milk collection centers’ staff and farmers. Milk sampling for quality control testing was done at both the cooperative delivery points and farm level. The quality of milk handled and stored in different containers was assessed. Descriptive statistics, Chi-square and logistic regression analysis were carried out on the data. Results indicated that the average quantity of milk received at all milk collection centers was about 3687 liters per day. It was noted that most of the milk collection centers’ staff (operators) had certificates or diplomas in dairy science. Their average job experience period in the milk sector was 7 years. Majority of the farmers (90%) and transporters (94%) used plastic containers for milk handling and storage. Farmers who used plastic containers for milking were approximately three times more likely to have their milk rejected compared to those who used mazzi cans, aluminium or stainless-steel containers (p<0.05; Odds ratio =3.20). The alcohol and lactometer tests were carried out on milk received at all collection centers studied. Resazurin test was only carried out in one collection center at Olenguruone that had the required laboratory equipment. Milk quality assessment was not done at the farm level. Traditional fermented milk was the common dairy product produced from evening milk in most dairy farmers’ households. Regular education programs and seminars on milk safety and quality should be provided to both collection centers’ operators and farmers.

scholarly journals What agro-input dealers know, sell and say to smallholder farmers about pesticides: a mystery shopping and KAP analysis in Uganda

2021 ◽  
Vol 20 (1) ◽  
Author(s):  
Philipp Staudacher ◽  
Curdin Brugger ◽  
Mirko S. Winkler ◽  
Christian Stamm ◽  
Andrea Farnham ◽  
...  
Keyword(s):  
Smallholder Farmers ◽  
Safety Information ◽  
World Health ◽  
Actual Behavior ◽  
Negative Effects ◽  
Hygiene Practices ◽  
Mystery Shopping ◽  
Health Organization ◽  
Mystery Shoppers ◽  
Western Uganda

Abstract Background Pesticides can have negative effects on human and environmental health, especially when not handled as intended. In many countries, agro-input dealers sell pesticides to smallholder farmers and are supposed to provide recommendations on application and handling. This study investigates the role of agro-input dealers in transmitting safety information from chemical manufacturers to smallholder farmers, assesses the safety of their shops, what products they sell, and how agro-input dealers abide by laws and recommendations on best practices for preventing pesticide risk situations. Methods Applying a mixed-methods approach, we studied agro-input dealers in Central and Western Uganda. Structured questionnaires were applied to understand agro-input dealers’ knowledge, attitude and practices on pesticides (n = 402). Shop layout (n = 392) and sales interaction (n = 236) were assessed through observations. Actual behavior of agro-input dealers when selling pesticides was revealed through mystery shopping with local farmers buying pesticides (n = 94). Results While 97.0% of agro-input dealers considered advising customers their responsibility, only 26.6% of mystery shoppers received any advice from agro-input dealers when buying pesticides. 53.2% of products purchased were officially recommended. Sales interactions focused mainly on product choice and price. Agro-input dealers showed limited understanding of labels and active ingredients. Moreover, 25.0% of shops were selling repackaged products, while 10.5% sold unmarked or unlabeled products. 90.1% of shops were lacking safety equipment. Pesticides of World Health Organization toxicity class I and II were sold most frequently. Awareness of health effects seemed to be high, although agro-input dealers showed incomplete hygiene practices and were lacking infrastructure. One reason for these findings might be that only 55.7% of agro-input dealers held a certificate of competency on safe handling of pesticides and even fewer (5.7%) were able to provide a government-approved up-to-date license. Conclusion The combination of interviews, mystery shopping and observations proved to be useful, allowing the comparison of stated and actual behavior. While agro-input dealers want to sell pesticides and provide the corresponding risk advice, their customers might receive neither the appropriate product nor sufficient advice on proper handling. In light of the expected increase in pesticide use, affordable, accessible and repeated pesticide training and shop inspections are indispensable.

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