Hygienic Practice, Microbial Quality and Physco-Chemical Properties Of

ISSN: 2455-815X DOI: https://dx.doi.org/10.17352/ijasft LIFE SCIENCES GROUP Received: 02 January, 2021 Research Article Accepted: 15 March, 2021 Published: 17 March, 2021 *Corresponding author: Chala Adugna, Department Hygienic practice, microbial of Veterinary Science, College of Agriculture and Vet- erinary Science, Ambo University, P.O. Box 19, Ambo, Ethiopia, E-mail: quality and physco-chemical Keywords: Chemical composition; Hygienic practice; Sibu sire; Microbial quality; Physical quality properties of milk collected https://www.peertechzpublications.com from farmers and market chains in Eastern Wollega zone of Sibu Sire districts, Ethiopia Chala Adugna1* and Mitiku Eshetu2 1Department of Veterinary Science, College of Agriculture and Veterinary Science, Ambo University, P.O. Box 19, Ambo, Ethiopia 2School of Animal and range science, Haramaya University, P.O. Box 138 Dire dawa, Ethiopia Abstract Thirty samples of fresh cow milk was taken from farmers immediately after milking and 15 milk samples was taken from market chains and analyzed for quality. From the sample about 31.08% were coagulate on clot on boiling test and 55.55% samples were coagulated on alcohol tests. Overall mean total bacterial counts, coliform and yeast and mould count were 5.74±0.10.65, 3.14±0.72 and 3.71±0.83 cfu/ml respectively and signifi cantly different b/n producers source and markets channel source at (P<0.05). The highest total colony count was 6.77±1.1cfu/ml was observed at retailers. From the samples about 66.7% of the sample was in a normal range for specifi c gravity and 33.3% of the sample was not in a range of normal specifi c gravity. The overall mean of fat, protein, solid not fat were 4.65±0.50%, 3.67±0.05%, 8.78±0.15% respectively. In general the result indicated that milk samples collected from producers and market chains, were subjected to microbial contamination and does not meet the international milk quality standard. Therefore, adequate sanitary measures should be taken at all stages from production to consumer level. Introduction Milk must be free from pathogenic organism that causes milk borne diseases. Contamination of milk can leads milk to Milk is the most important and precious natural material be spoiled which not suit for human consumption. Many milk- which has been the basic component of human nutrition for borne epidemics of human diseases are spread through milk long period of time [1]. It is also an excellent medium for contamination. Sources of microbial contamination in milk growth of microbes like bacteria which spoil and deteriorate include primary microbial contamination from the infected milk quality which is not safe for human consumption [2]. Milk or sick lactating animal. The secondary causes of microbial can be spoiled due to different factors like health of animal, contamination occurs along the milk value chain which from milking environment, feed and mikers , diseased udder, may include contamination during milking by milkers, milk storage temperature [3]. Milking and storage equipment handlers, unsanitary utensils and/or milking equipment’s commonly used by households are believed to be inconvenient and water supplies used in sanitary activities. Other secondary for hygienic cleaning and cause quality deterioration of milk sources of microbial contamination occur during milk handling, and impose health risks on the consumers [4]. transportation and storage of milk. 125 Citation: Adugna C, Eshetu M (2021) Hygienic practice, microbial quality and physco-chemical properties of milk collected from farmers and market chains in Eastern Wollega zone of Sibu Sire districts, Ethiopia. J Agric Sc Food Technol 7(1): 125-132. DOI: https://dx.doi.org/10.17352/2455-815X.000099 https://www.peertechzpublications.com/journals/international-journal-of-agricultural-science-and-food-technology There is tertiary microbial contamination which occurs Material and methods mainly due to re-contamination of milk after being processed due to unhygienic conditions and poor or improper handling Description of the study area and storage of milk during consumption (Parekh, 2008). The quality of milk is determined by its composition and overall Sibu Sire is one of the 18 districts of East Wellega zone, which hygiene. It is well known that the fresh milk contains some is located in the eastern part of the zone. Sire is the capital bacteria and somatic cells. These are the milk’s biological town of the Woreda located on the way to Nekemte at a distance constituents. The numbers of these biological constituents of 280 km from Addis Abeba and 50 kilometres far from the change according to production conditions like the animal’s zonal capital of Nekemte. Sibu Sire district is contiguous with health and hygiene during milking, preserving and transporting Gobu Seyo in the east, WayuTuka in the west, GudeyaBila in the the milk and the milk products. These microorganisms have north and Wama Hagalo to the south bordering also some part an important role in the alteration and contamination of of WayuTuka in the south west. The total area of the district is milk and milk products. Temperature control is essential to about 1,054.40 km2 of land which occupies nearly7.45 percent prevent milk alteration, because of the microbial growth. The of the zone’s total area having 19 farmers associations and 3 number of microorganisms vary according to the temperature urban centres. (season) indicating that the total number of coli forms and This district is divided in to three distinct geographical areas E. coli signifi cantly differ in summer and winter. There is with different proportions; namely the highland 7.53 percent an increasing focus on milk quality and hygiene in the dairy which is very small part of the district, midland 74.2 percent industry. Producing high quality milk requires effective udder and the lowland 18.27 percent. The altitude ranges from 1300 to health programs at a herd level. The safety of milk is an 3020 meters above sea level. The area is experienced with mean important attribute for consumers of milk and dairy products. annual temperature between 240C and 25.50C and means annual Milk and products derived from milk of dairy cows can harbour rainfall of 1015 to 1050 mm per annum. Of the total population a variety of microorganisms and can be important sources of in the district, 83 percent live in the rural areas, where directly food borne pathogens. There is lack of information on hygienic sustains their life from the agricultural and similar activities. practice, physco-chemical composition and microbiological The dominant livestock species in the study area were cattle, quality of raw cow milk in the country in general and study area small ruminants, mule, horse and poultry (Figure 1). in particular. So, current study is conducted with the objective to assess hygienic practice, physco-chemical properties and Study design and sampling method microbiological quality of raw cow milk produced and marketed in study area. The study involved both cross-sectional survey method to Figure 1: Map of study area. 126 Citation: Adugna C, Eshetu M (2021) Hygienic practice, microbial quality and physco-chemical properties of milk collected from farmers and market chains in Eastern Wollega zone of Sibu Sire districts, Ethiopia. J Agric Sc Food Technol 7(1): 125-132. DOI: https://dx.doi.org/10.17352/2455-815X.000099 https://www.peertechzpublications.com/journals/international-journal-of-agricultural-science-and-food-technology assess hygienic milk handling practices and laboratory test to Where: determine microbiological quality of milk collected from farmer and different market channel. The district was stratifi ed as N = Number of colonies per ml or g of product; highland, midland and lowland based on agro ecological zone C = Sum of all colonies on all plates counted; and from each agro ecological zone two representative samples kebeles were selected using random sampling methods for n1 = Number of plates in fi rst dilution counted; collecting of information on hygienic milk handling practice during milking, storing and transporting. n2 = Number of plates in second dilution counted; From the three agro ecologies total of 45 samples of d = Dilution from which the fi rst counts were obtained. cow’s milk were collected. Thirty (30) samples were collected When computing TBC, CC and YMC only the fi rst two from farmer at morning time and 15 samples were collected signifi cant digits were recorded and the bacterial count was from market chains like milk collectors, retailers, and reported as colony forming unit per millitter of milk (CFU/ml). hotels. Samples were collected aseptically from the different households following the procedure of Richardson [5] and then Data management and statistical analysis thoroughly mixed, labeled, coded and taken into sterile bottle of about 250mL. The samples were transported to Holleta dairy The General Linear Model (GLM) procedure of SAS microbiology laboratory in an icebox and kept in refrigerator version 9.1 (2002) was used to analyze milk microbial quality until the time of analysis. Each analysis was made in a and properties of raw milk. Microbial count data was fi rst duplicate. The analysis was performed within 36 hours after transformed to logarithmic values (log10) before subjected to sampling (Alganesh et al,2007). statistical analysis in order to make the frequency distribution more symmetrical. Mean comparisons was done using the Microbial analysis: Total aerobic plate count. Appropriate Least Signifi cant Difference (LSD) technique when analysis decimal dilution was selected and samples were thoroughly of variance shows signifi cant differences between means. mixed and serially diluted by adding 1mL of the test portion Differences was considered statistically at p<0.05 level of into 9 mL of 0.1% sterile peptone water. Dilutions were made signifi cance. so that plate counts range between 25 and 250 colonies were counted [5].

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