STUDY ON CONTROLLING BACTERIAL HAZARD IN RAW MILK

Abstract

This study was conducted to investigate the bacterial hazards in milk samples collected randomly from different sources. Forty bovine milk samples were collected from different areas in Khartoum state; nine samples from different farms, nineteen samples were collected from different areas of sales points and 12 samples from different end consumers. Aerobic plate count (A.P.C), Coagulase positive staph count and Coliform group count were investigated. Also the presence of E-coli and Salmonella was detected. For the (A.P.C), Coagulase positive staph and Coliform group count no significant differences were observed in all milk samples collected from the three sources. The milk samples collected from the three sources showed 17.5% (+ve) and 82.5% (-ve) when detected for E. coli. The milk samples collected from farm showed that 11.1 %( +ve) and 88.9%(-ve). Samples collected from sales point showed 21.1% (+ve) and 78.9% (-ve). While the samples collected from the end consumer showed 16.7 %( +ve) and 83.3% (-ve). The milk samples collected from the three sources revealed non significant (P>0.05) variation for the presence of E. coli. All samples collected from the three sources showed 4.5% salmonella and 59.5%(-ve). Farms samples showed 11.1% and 88.9% (-ve). The samples of milk collected from sales point showed 21.1% and 78.9%(-ve) salmonella .While the end consumer samples showed 8.3% and 91.7% (-ve) salmonella present absent. On the other hand there were obvious differences in the minimum and the maximum values in the (A.P.C) and Coagulase positive staph. count. That indicates the degree of cleanness in the milking system, water and equipment used. The study recommended highlighting on HACCP system and more workshops are needed, also further efforts is needed for perfect management system especially the transportation and distribution from farm to consumer, The study recommended the decision maker to take action for controlling hazards in row milk especially bacterial hazards.