The Milk Borne Pathogens of Raw Milk from Some Egyptian Farms in Different Seasons.

Milk has good quality protein and is a unique substance in that it is consumed as fluid milk with minimal processing and also it is the raw material used to manufacture a wide variety of products. Milk is susceptible to contamination by many pathogenic microorganisms, which result in infection and threat to consumer’s health. The aim of this study was to determinate occurrence of pathogenic microorganisms in raw milk in four seasons from different locations in Egypt, the obtained counts results showed that the samples gave the lowest Total Plate Count (TPC) of 3x105cfu/ml in winter’s samples. While, the summer's sample showed the highest TPC of 5.8x107cfu/ml. E. coli count ranged from 2x102cfu/ml to 5.8x 105cfu/ml which the lowest count was noticed in winter’s samples. Staphylococcal count ranged from 2.7 x 103cfu/ml (winter sample) to1.28 x 106cfu/ml (another sample in the same season). These results indicated poor hygienic standard of raw milk from uncontrolled environments and the increased public health risk of those consuming raw milk from such uncontrolled sources and all these tests consume time but with Cultureindependent methods that are based on protocols where total DNA (or RNA) is directly extracted from the substrate it can save time. Coupled with a global analysis, these methods make it possible to study the total diversity from the bulk extract in a single step.

Microbiological profile of milk: Impact of household practices.

Background: Milk is susceptible to contamination by many microorganisms including microbial pathogens responsible for causing diseases. Various processes including pasteurization, boiling or storage under refrigerated conditions are undertaken to minimize the microbial contamination of milk. Objective: This study was undertaken with an objective to evaluate the effect of household practices on the microbiological profile of milk. Materials and Methods: Milk samples of pasteurized, ultra heat treated (UHT) as well as unpasteurized milk (Vendor's milk) were collected. The effect of different storage practices and treatments on the microbiological profile (standard plate count (SPC), coliform, E. coli, Salmonella, Shigella, Staphylococcus aureus, yeast and moulds, anaerobic spore count, and Listeria monocytogenes) of milk was studied using National/ International Standard Test Methods. Results: Average SPC in vendor's milk was found very high as compared to pasteurized milk. Coliform, yeast and moulds, E. coli, and Staphylococcus aureus were detected in the samples of vendor's as well as pasteurized milk. Boiling the milk reduces SPC and kills the other microorganisms. Storage of boiled milk under room temperature or refrigerated condition resulted in a similar increase in SPC at the end of 24 h, but storage of un-boiled milk even under refrigerated conditions increased SPC manifold after 24 h. Conclusion: The pasteurization process and hygienic conditions at the milk processing units along with cold chain of milk from suppliers to end users needs improvement. Currently, even pasteurized milk does not match the microbiological standards. It is recommended that milk should be boiled before consumption and refrigerated for storage to improve its shelf life/keeping quality.