Abstract
Background: Foods of animal origin are major vehicles of Salmonella infections and a serious public health problem with increasing concern in the world, particularly for developing countries. More recently review studies on the prevalence of Salmonella spp. in dairy products demonstrate, it has been a median of 6% in raw milk and dairy products. However, almost all prior works in this area are limited to biochemical confirmation of suspected Salmonella spp. isolates from dairy a product that has high uncertainty to confirm. Due to this almost all report of the prevalence of Salmonella spp . in dairy products as well as raw milk was highly varied. Besides, almost all prior report in the prevalence of Salmonella spp. in dairy product in Ethiopia takes no consideration of the dairy value chain to identify major point of contamination of the product. To overcome the shortcomings of previous studies molecular techniques as well as milk and dairy value chain in the country were used to confirm the prevalence of Salmonella spp . in each value chain. Methods: A cross-sectional study was conducted on milk and dairy products in Welmera, Bishoftu, Asella, and Fiche milk shades of the Oromia region of Ethiopia from December to March 2020 to determine the prevalence and of Salmonella spp. A total of 480 samples of dairy products (192 raw milk from producers and collector, 192 pasteurized milk from processer and retailer, and 96 cottage cheese from producer and retailer value chain) were collected using simple random techniques from producers, collectors, processors, and retailer value chains. The samples were tested for Salmonella using Iso 6579-1: 2008 methods. The risk factor for contamination of these dairy products across the dairy value-chain was done using pre-tested questionnaires. Results: Among 480 samples 71 samples were confirmed for Salmonella spp. using latex agglutination test and molecularly by confirming the presence highly conserved region of the invA gene. The overall prevalence of 14.79% (71/480) 21.35% raw milk, 12.5% pasteurized milk, and 6.5% cottage cheeses were recorded from the total tested samples. Among dairy products in the study area; raw milk was the highest Salmonella prevalence followed by Pasteurized milk. In the dairy value chain, the highest prevalence of 62.5% was observed in raw milk from Bishoftu fo1lowed by 54.17% of pasteurized milk in Fiche. The prevalence of Salmonella among the study area was 9.6% (8/120), in Welmera, 33.6% (28/120), in Bishoftu, 16.8% (14/120) in Asella, and 25.2% (21/120) in Fiche. Conclusions: The result of this study indicates the safety of milk and other dairy product in the region were substandard of East African standard. Therefore, strict hygienic approaches and quality control measures should be applied to improve the safety of the products. Awareness creation should be required for producers, retailers, processors, and consumers regarding the quality and safety of milk and other dairy products. Keywords: Prevalence, Salmonella spp , Dairy product DOI: 10.7176/JNSR/13-1-01 Publication date: January 31 st 2022
Highlights
Foodborne diseases are a serious public health burden and massive economic losses in developed and developing countries
From 480 samples (192 raw milk, 192 pasteurized milk, and 96 Cottage cheese) examined 14.79% (71/480) were found to be Salmonella spp. positive. This is comparable to 14.3% and 15% of Salmonella spp. prevalence in dairy products reported by (Beyene et al, 2016 and El-baz et al, 2017) respectively
From the overall dairy product prevalence of 14.79% (71/480); allotment of raw milk, Pasteurized milk, and Cottage cheese had 21.35% (41/192), 12.5% (24/192), and 6.25% (6/96) respectively. Among these dairy products relatively higher prevalence of Salmonella spp. were shown in raw milk followed by pasteurized milk (Figure 1)
Summary
Foodborne diseases are a serious public health burden and massive economic losses in developed and developing countries. Contamination of milk and other products by Salmonella species can occur from production to consumption at different value chains (Oliver Al., 2005; Nada et al, 2012) Many factors such as improper hygienic conditions in the farm, improper food storage, poor personal hygiene practices, inadequate cooling, and reheating of food items are the sources of Salmonella infections (Ejo et al, 2016b; Karshima N., 2013). Almost all prior works in this area are limited to biochemical confirmation of suspected Salmonella spp. isolated from dairy products that have high uncertainty to confirm Due to this almost all previous report on the prevalence of Salmonella spp. in dairy products and raw milk was highly varied. Almost all previous report in the prevalence of Salmonella spp. in the dairy product in Ethiopia takes no consideration of the dairy value chain to identify the major point of contamination of the product. This study was aimed at identifying major risk factors for contamination of milk and milk products with Salmonella spp. across the dairy value chain in the study area
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