Bacteria in the milk of sheep with or without mastitis- mini Review

Andualem Tonamo,Ferenc Peles,István Komlósi

doi:10.34101/actaagrar/1/2369

Andualem Tonamo, Ferenc Peles + Show 1 more

Open Access

https://doi.org/10.34101/actaagrar/1/2369

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Abstract

From a nutritional point of view, sheep milk is more valuable than cow and goat milk and the interest for sheep milk is increasing in many countries. However, sheep milk is easily contaminated during milking, handling, and transport and it is an ideal medium for bacterial propagation. Consequently, sheep milk spoils quite quickly. The proper, clean handling of milk is not only of sanitarian interest, but it also serves the farmers’ interests, because contaminated milk may not be distributed, and is unsuitable for producing good quality products. Following this technological trend, this review addresses the bacterial composition of sheep milk with and without mastitis. Even though sheep milk contains a lot of bacteria, this review article highlighted total plate count, Enterobacteriaceae, coliform, Staphylococcus aureus, Escherichia coli, Listeria monocytogenes, Campylobacter, Salmonella spp. and Streptococcus spp. Mastitis in sheep is a vital cause of mortality, reduction in milk production and early culling. The reported risk factors for mastitis in sheep were age, a case of mastitis, breed, husbandry systems, and location. The main priority should be implementation of programs to minimize human pathogenic bacteria and mastitis in raw ewe milk.

Highlights

According to Tsakalidou and Odos (2012), ewe milk is seldom consumed but 1.4% of global milk production is ewe milk as it is regularly used all over Europe in the manufacturing of cheese
This review addresses the bacterial composition of sheep milk with and without mastitis
Even though sheep milk contains a lot of bacteria, this review article highlighted total plate count, Enterobacteriaceae, coliform, Staphylococ cus aureus, Escherichia coli, Listeria monocytogenes, Campylobacter, Salmonella spp. and Streptococcus spp

Summary

Introduction

According to Tsakalidou and Odos (2012), ewe milk is seldom consumed but 1.4% of global milk production is ewe milk as it is regularly used all over Europe in the manufacturing of cheese. Milk production by sheep has grown over the years and is in search of new consumer markets (Selvaggi et al, 2014). The study from Greece by Fotou et al (2011) conveyed that lactic acid bacteria dominated the microbial composition of sheep milk, with bacteria that grows best in moderate temperature representing 102106 cfu/ml, whereas bacteria that grow at low temperature correspond to 102-104 cfu/ml. Different studies evaluated the effect of storage of ewe milk at refrigerator confirmed increases in in bacteria proliferating at low temperature and in bacteria which grows best at medium temperature. Bacteria that were discovered occasionally can include microorganisms of concern from a milk safety outlook, comprising Escherichia coli, Salmonella, Staphylococcus aureus, Bacillus, and Clostridium perfringens (Fotou et al, 2011)

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