Examination of bacteriolocal and phsical quality of raw milk and locally bottled in cafererias of Jimma

Abstract

BACKGROUND: Food-borne diseases are major public health concern worldwide. peopeople around the world acquired food poisoning due to consumption of raw, initinated milk which spread either from infected cows, by handling, or during milk Ing. This study aims to examine the bacteriological quality and adulteration of k and locally bottled milk in Cafeterias of Jimma Town.

METHODS: Laboratory-based cross-sectional study was conducted in February 2004. six Cafeterias were selected randomly. Hygienic practice and sanitary condition aterias were assessed using observational checklist. Raw milk samples were d from Cafeterias bulk (storage) after mixing with sterile plunger, using sterile apped container with 250 ml capacity. One bottle of unopened locally bottled as selected randomly from the shelf and transported using an icebox to mental health laboratory, Jimma University. Nutrient agar, Colombia agar and water were used to grow total microbes. Louryl sulphate tryptose broth with at pad and membrane filter were used to determine coliforms. Lactometer and meter were used to measure the specific gravity and temperature of milk ively.

RESULTS: All the milk handlers have no health check up and certificate. Among the indlers 53.8% wash their hands before and after break and after visiting toilet, 7% only practice hand washing after coughing and sneezing. 80.8% of raw milk were found in poor or grade C quality, while 19.2% were grade B. Among bottled milk samples 9% were grade B while 91% were grade C. Among various ources, majority of them are obtained from individual breeders 5 (84.6%). m count of raw milk was found that 73.1% were grade B - and 23.1% grade C. of locally bottled milk were grade C. 65.4% of raw milk samples were adulterated ater, most of them were collected from individual breeders. Adulteration was cantly associated with microbial count (z 2 =5.787, P < 0.025) this indicates ated milk was found with high microbial count.

CONCLUSION: Consumption of locally bottled milk is not advisable. Thus cafeteria owners should avoid preparation of locally bottled milk, unless proper boiling and bottling is practiced with a license of professional. Intensive health education should be given a bout hygienic practice to the workers and owners. The concerned authorities should strengthen technical supervision and design strong rule for health check up and certification of workers.