Assessment of Raw Milk Microbial Quality at Different Critical Points of Oromia to Milk Retail Centers in Addis Ababa

Abstract

Milk microbial quality was assessed at different critical points of Oromia special zone surrounding finfine, Sebeta, Sululta and Holeta districts with the objective of assessing microbial load of raw milk at different critical points of milk marketing chain and to assess milk handling mechanism and associated factors at different points in the study points. Multi-stage purposive sampling method was used to conduct the bacteriological quality of raw milk from different critical points from peri-Addis Ababa districts of Oromia region to retail centers in Addis Ababa. A total of 60 raw milk samples were collected hygienically from each presumed critical points and examined for their microbial quality. The mean total bacterial counts were: 6.48±1.06, 7.2±1.15, 7.02±0.17 and 6.7±0.64, 7.88±0.41, 7.20±0.05 log cfu/ml at farmer and retail shop of Sebeta, Holeta and Sululta, respectively. The overall mean coli form counts ranged from 5.42±1.73 to5.78±0.95; 5.53±1.03 to 5.63±0.62 and 4.18±1.22 to 6.35±0.43 log cfu/ml from farmer and retail shops of Sebeta, Holeta and Sululta respectively. E.coli was detected 26 (43.3%) of the samples at different critical points. Staphylococcus species was isolated from 17(28.3%) of samples collected from different critical points in the study sites. However, no Salmonella was found in all the samples. Mean value of yeast and mold counts were varied from 3.77±0.47 2.46±1.15, 2.16±1.26 and 3.45±0.26, and2.30±0.19, 2.99±0.8 log cfu/ml at farmer level of Sebeta, Holeta and Sululta respectively. Generally, the present was revealed that milk samples contained higher microbial load than different standards and considered as substandard which will result in public health hazard to the consumer. Therefore, intensive study on microbial status of milk in the study sites should be conducted to assure safety and quality policies to be set to assure the supply of quality milk in the area.

Keywords: Food safety, bacterial count, Critical points, Mold, coliform count.