Isolation and Identification of Staphylococcus Species from Cottage Cheese and Yoghurt in Selected Districts of East Wollega Zone, Ethiopia

Abstract

A cross-sectional study was conducted to isolate and identify staphylococcus species from cottage cheese and yogurt in selected district of east Wollega zone, Ethiopia, from April 2017 to December 2017. A total of 188 milk product (62 cheeses and 126 yogurts) were collected from study areas. Of the total 188 milk product examined 69(36.7%) were positive for staphylococcus species. The result indicated that 25(13.3%) cottage cheese and 44(23.4%) yogurt samples were contaminated with staphylococcus species. The S. aureus was the most frequently isolated species among different samples accounting for 44(23.4%), followed by S. intermedius 11(5.9%), CNS 8(4.3%) and S. hyicus 6(3.2%). Prevalence of Staphylococcus were significantly higher (p<0.05) in plastics containers 76(40.4%) than others storage materials of milk product. This study revealed that, the prevalence of Staphylococcus species has statistically significant difference (P=0.002) among study districts of the area. The distribution of prevalent Staphylococci over different geographical area is indicators for lack of proper personal, environmental hygiene and sanitation; and absence of difference in animal husbandry practice in all study area. Hence, implementing strict hygienic control measures is important in order to guarantee the quality of cattle derivative food products.