MICROBIAL QUALITY AND HYGIENIC PRACTICES OF MILK AND DAIRY PRODUCTS IN ASELLA TOWN OF OROMIA REGIONAL STATE, ETHIOPIA

Information on the actual hygienic practices and microbial quality of milk and dairy products is very important to promote food safety, to assure quality assurance system of milk at different levels, and to reduce contamination of milk and dairy products. However, the information on hygienic handling practice and microbial quality of fresh milk and dairy products in Asella town is generally limited. Therefore, a cross-sectional study was conducted from November 2021-March 2022 to assess microbial contamination and milk and dairy products hyigenic handling practices at households, dairy farms and vendor’s level in Asella town. For this purpose, questionnier and laboratory based data were used. A total of 3 kebeles and 135 respondents were selected purposively and included in the study. For laboratory analysis, a total of 50 milk and dairy products samples were collected and analyzed in Asella Regional Veternary Laboratory for total plate, coliforms, Entrobactericeacea, yeast and mold counts. Among the respondents majority of them only attended primary school. In the study area, majority of the households (68.7%) cleaned animal shed by sweeping and wide necked plastic container utensil widely used by milk vendors. Majorit of the respondents had practice of washing hand and cow teats but only used water for this purpose.The major feed resources were purchased fodder and additional supplements like Fino. The overall mean value (±SD) of Entrobactericeace, yeast and mold count of fresh milk sample obtained from households were 4.2±0.96, 3.6±0.3, and 2.8±0.5 whereas, milk sample from vendors were 4.4±1.14, 3.3±0.72 and, 3.3±0.45log10cfu/mL respectively which was below the accepted level. The mean (±SD) total plate count of yoghurt obtained from households and vendors were 8.58±0.014 and 9.1±0.48Log10cfu/mL; in cheese 6.0±0.86 cfu/g and 8.2±0.47cfu/g; in butter 7.8 ± 0.66 were observed respectively. Overall mean value of dairy products in terms of coliforms count, Entrobactericeacea count, yeast and molds count were below the accepted level. Housing system of cows, improper hygiene during milking, sources of cow feed, utensils used for storing and selling milk might have been contributed to milk and dairy product contamination in the tudy area. Therefore, awareness should be created on proper cattle management, milk handling and use of appropriate milking and selling equipment.