Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008


Evaluation of Microbiological Quality of Raw Milk from Farmers and Dairy Producers in Six Districts of Djibouti

Abdoul-latif Fatouma Mohamed, Somda MK, Fourreh AE, Okieh AA, Said CN, Mérito A and Yagi S

Objectives: The present study was carried out to evaluate the microbial quality of raw milk taken at different sampling points from farmers in Ali Sabieh, Arta, Dikhil, Djibouti, Obock and Tadjourah districts of Djibouti.
Methods: Two hundred samples of milk extracted from goats, cows and camels were collected and analyzed for the presence and enumeration of microorganisms using standard methods. Total bacterial counts exceeded the national standard in 56% of collected samples and Tadjourah district had higher milk samples (82%) with unacceptable total bacterial count.
Results: Key data demonstrated the presence of food-borne microorganisms. The mean value of aerobic mesophilic bacteria (6.78 log cfu mL-1), coliform counts (3.91 cfu mL-1) and E. coli count (2.58 cfu mL-1) was higher than maximum recommended value. The count of yeast and moulds (5.54 log cfu mL-1) was also very high. Salmonella spp. (0.10 log cfu mL-1) was only detected in the samples from Ali Sabieh district whereas Staphylococcus aureus and spore of Clostridium spp. were below the detection level in all samples. Count of Brucella spp. and Mycobacteria were 0.56 log cfu mL-1 and 0.86 log cfu mL-1 respectively suggesting the existence of mastitic animals. Pearson correlation matrix of microorganism’s distribution in raw milk showed highest positive correlation between Yeast and moulds and Streptococci at r=0.929. Analysis in principal components exhibited the variability of microbial groups with 80.797% cumulative values of the variance and Eigen values ranging between 1.553 and 3.622.
Conclusion: The data suggested that raw milk samples collected from the six districts were non suitable quality and most of bacteria identified in the milk sampled could be potential food-borne pathogens.