Abstract
The increase of pathogens in milk is threatening for the human beings. This is an investigation on overall microbiological analysis of raw and pasteurized milk as well as the milk-based beverages and also determining the antibiotic resistance pattern of isolated Escherichia coli and Staphylococcus aureus. A total of 100 samples (raw milk, pasteurized milk, mattha, lassi and laban) were taken from various locations of the capital city of Bangladesh, Dhaka. Total Viable Count, Total Coliform Count and Yeast and Moulds Count were performed as the microbiological inspection of selected samples. E.coli and Staphylococcus aureus were identified by conducting morphological analysis, gram-staining and biochemical tests. Antibiotic resistance pattern of isolated Escherichia Coli and Staphylococcus aureus were also detected with 11 commonly used antibiotics by conducting disc-diffusion method, following the CLSI guideline. The TVC range was the highest in raw milk samples (3.8×104 – 4.1×108 cfu/ml), and the lowest in pasteurized milk samples (1.2×102 – 5.4×103 cfu/ml), while 70% raw milk and 10% pasteurized milk samples strains were above the acceptable limit of Food and Drug Administration (FDA). Thirty-six Escherichia coli and thirty-two Staphylococcus aureus were isolated from all the 100 milk and milk-based beverage samples. The isolated Escherichia coli strains were most resistant to Penicillin G (81.58%), Erythromycin (78.94%) and Ampicillin (73.68%), and isolated Staphylococcus aureus strains were most resistant to Penicillin G (90.62%), Ampicillin (81.25%) and Methicillin (71.87%). respectively. Public awareness is needed to reduce the redundant use of antibiotics.
Highlights
Milk is considered as vital food in terms of nutrition, especially for children and adults, and it is pondered as significant to compensate the protein deficiency in human and other mammals[1]
The isolated Escherichia coli strains were most resistant to Penicillin G (81.58%), Erythromycin (78.94%) and Ampicillin (73.68%), and isolated Staphylococcus aureus strains were most resistant to Penicillin G (90.62%), Ampicillin (81.25%) and Methicillin (71.87%). respectively
The acceptable limits for raw and pasteurized milk given by Food and Drug Administration (FDA) are, Total Viable Count (TVC),
Summary
Milk is considered as vital food in terms of nutrition, especially for children and adults, and it is pondered as significant to compensate the protein deficiency in human and other mammals[1]. Because of the short shelf life and higher moisture content milk is considered as an immense growing medium for pathogen such as, Campylobacter jejuni, Staphylococcus aureus, Escherichia coli, Yersinia enterocolitica, Listeria monocytogenes, which can cause different food-borne diseases[3]. Pasteurization of milk and milk products is an emerging requirement of consumers found in developed countries. It is compulsory for all milk samples to be pasteurized in Canada, and no one can sell and distribute unpasteurized milk illegally under the regulation of Food and Drug[6]. Enterohemorrhagic Escherichia coli O157:H7 is the most dominant food borne pathogen causing different diseases in human[9]. In order to have milk and milk products free from contamination of bacteria and other microbes, Hazard Analysis Critical Control Point (HACCP) must be obeyed, from milk collection through milk processing to milk storage[22]
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