Raw Milk as a Potential Source of Food Poisoning Outbreaks

A Garkuwa Nuru,A Jabir Hamza,G Gurama Abubakar,Habiba Abdullahi,Isa Shu’Aibu,Khairiyya Muhammad,Lawal Garba,M Ahmad Mani,S Hanna Kadum,T Adamu Muhammad,Y Kabiru Mustapha

doi:10.54987/jebat.v4i2.629

Abstract

In Africa, the use of poor and unhygienic methods for animal milking and milk processing that leads to spoilage of milk by microbes affects the production of milk and dairy products, especially in the small scale and local processing plants. This study was conducted to analyze the quality and safety of raw milk collected from six different towns in Kwami local government area of Gombe State, Nigeria. The samples were serially diluted using ten-fold dilution and used aliquot 1 ml to inoculate the appropriate media using pour plate technique. The total viable count for bacteria in CFU/ml on plate count agar (PCA) was highest in sample E from U/Anchau with an average of total viable count of 3.8x104 CFU/ml, followed by 3.0x104 CFU/ml in sample B (Dirri), then 2.8x104 CFU/ml in sample D from Burakosuma, 2.5x104 CFU/ml in sample F from Dun urji, 2.3x104 CFU/ml in sample C from Zanbe with least count from sample A at Bele as 1.8x104 CFU/ml. Five (5) bacterial species of public health importance were isolated and identified using biochemical tests namely; Enterobacter sp., Yersinia enterocolitica, Escherichia coli, Staphylococcus aureus and Salmonella sp.. Out of the organisms isolated, Enterobacter sp. had the highest occurrence of 93% (n=280), then Yersinia enterocolitica 90% (n=270), E. coli 70% (n=210), S. aureus 57% (n=170), and finally Salmonella sp. 23% (n=70). Based on the microbiological outcomes, preventive measures for milking and processing that focus on training of farmers and dairy employees for the improvement of the hygiene of local milk and dairy production chain should be defined.

Highlights

Unsafe foods remain a global concern in the developing countries of Africa [1]
This study aimed to evaluate the microbial contamination of raw milk from farms in a local setting of Bojude town in Gombe state, Nigeria which will serve as a determining factor for the potential of food poisoning outbreaks due to the presence of bacterial pathogens
Aliquots were dispensed each in petri dishes by pour plate technique; 1ml of the diluted sample was dispensed into Plate count agar (PCA) for total aerobic mesophilic count, and on other selective or differential media which include; Mannitol Salt Agar (MSA), Eosine Methylene Blue (EMB) agar, MacConkey Agar (MA), and Salmonella-Shigella Agar (SSA) for selective isolation of Staphylococcus, E. coli, coliform bacteria and Salmonella Shigella respectively

Summary

Introduction

Unsafe foods remain a global concern in the developing countries of Africa [1]. Microbial contamination is the major risk associated with unsafe foods, and microbial foodborne infections are its major public health concern. Raw milk is sterile upon secretion into the udder. Microbial contamination occurs during handling, storage and other processing. There are specialized cells responsible for the synthesis of milk and it is secreted as sterile into the alveoli of the udder. It gets contaminated by microorganisms in three main ways; in the udder, outside the udder and from the surface of the equipment used in milk handling and storage [3, 4]

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Conclusion