Microbiological Quality of Raw Camel Milk across the Kenyan Market Chain
Date
2011Author
Kaindi, DWM
Schelling, E
Wangoh, J
Imungi, JK
Type
ArticleLanguage
enMetadata
Show full item recordAbstract
The objective of this study was to determine the microbiological quality of camel milk at critical points along the market chai
n. 36 camel
milk samples were assessed by plating counts of total bacteria (TBC),
Streptococcus/Enterococcus
(PSEC), yeast and mold (YMC),
Enterobacteriaceae
(EBC), and
Staphylococcus
(PSC). At milking level all milk samples had TBCs not exceeding 10
5
cfu ml
-1
. EBC
exceeding 10
3
cfu ml
-1
indicating grade II quality was found in 25% of primary collectors’ milk. 75% of bulked milk at the final market
had TBC exceeding 10
6
cfu ml
-1
and EBC of 5.0 × 10
4
cfu ml
-1
; grade III and IV quality of raw milk an indicator of poor quality and
threat to human health
according to Kenya qua
lity standards. All microbiological counts increased along the market chain with m
ilk pH
changing from 6.49 at milking level to 6.39 at final market. The air and water at the milking level were grossly contaminated w
hile milk
containers at milking and primary collection centers needed more appropriate sanitization procedures.
URI
http://profiles.uonbi.ac.ke/john.wangoh/files/2011_microbial_quality_of_raw_camel.pdfhttp://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/50813
Citation
Kaindi, Dasel Wambua Mulwa, et al. "Microbiological Quality of Raw Camel Milk across the Kenyan Market Chain."Publisher
University of Nairobi, college of agriculture and veterinary services,