Abstract
The study was conducted to investigate the physicochemical properties and microbial quality of ititu produced in the Borana zone. A total number of 35 ititu samples, 30 traditionally made plus 5 laboratories made ititu, were analyzed for their physicochemical properties and microbiological quality. The overall average (±SD) values for pH, titratable acidity, total protein, fat, total solids, and ash were 3.59% ± 0.04%, 2.86% ± 0.18%, 7.26% ± 0.41%, 9.85% ± 0.73%, 21.23% ± 1.48%, and 0.84% ± 0.11%, respectively for traditionally made ititu. The result of all physicochemical parameters of traditional ititu was not significantly) different (P > 0.05) with laboratory-made ititu (control sample).The average (±SD) total bacteria count (TBC), coliform count (CC), yeast and mould count (YMC), Staphylococcus aureus count and Listeria monocytogenes count were 8.36 ± 1.29, 3.47 ± 0.51, 8.06 ± 1.28, 3.79 ± 0.91 and 3.15 ± 0.17 log10cfu/ml, respectively for traditional ititu. Whereas, the corresponding values for the laboratory-made ititu were 4.17 ± 0.55 log10cfu/ml, 0, 5.76 ± 0.57 log10cfu/ml, 0 and 0, respectively. Significant (P 0.05) differences were observed between traditional and laboratory-made ititu for coliform, S. aureus and L. monocytogenes count. The Prevalence of pathogenic microorganisms for S. aureus and L. monocytogenes were 33.33% and 6.67%, respectively for traditionally made ititu while not detected for laboratory-made ititu. The results indicated that the quality of traditional ititu was substandard and not safe for consumption. This in general, the production of ititu in the study area requires intervention such as awareness creation of keeping good hygienic quality and pasteurization (heating up to boiling) of milk to be used for ititu making in order to make it safe from the public health point of view.
Highlights
Livestock represents major national resources and forms an integral part of the agricultural production system in the country [1]
The present study showed that the highest result of Total Bacteria Count (TBC) was recorded in traditionally made ititu while the least was in laboratory-made ititu (Table 2)
The result of all physicochemical parameters of traditional ititu was not significantly) different (P > 0.05) with laboratory-made ititu. ititu manufacturing was able to concentrate/increases the initial milk’s total solid nearly by two folds that will be a significant improvement of food from a nutritional point of view
Summary
Livestock represents major national resources and forms an integral part of the agricultural production system in the country [1]. Ethiopia is one of the developing countries in which urban and peri-urban dairying constitutes an important sector of the agricultural production system [2]. Milk production systems can be broadly categorized into urban, peri-urban and rural milk production systems [4]. The rural dairy system is part of the subsistence farming system that contributes up to 98% of the total milk production in Ethiopia and includes pastoralists, agro-pastoralists, and mixed crop-livestock producers [5] [6] and [7]. In Ethiopia, consumption of raw milk and milk products is common that may lead to the transmission of various diseases and has public health hazards [8] [9] Apart from the quality and safety concerns, poor handling practices in the country causes postharvest losses [9] [10]
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