Evaluation of microbial hygiene indicators in raw milk, pasteurised milk and cottage cheese collected across the dairy value chain in Ethiopia

Microbial hygiene of raw and pasteurised milk and cottage cheese samples was assessed along the value chain in three regions of Ethiopia between December and May 2020. A total of 912 samples (368 raw milk, 368 pasteurised milk and 176 cottage cheese samples) were collected from producers, collectors, processors, and retailers. Raw milk and pasteurised milk samples were examined for their total aerobic mesophilic bacterial count (APC) and total coliforms (TCC). Additionally, prevalence data were collected on all sample types for generic Escherichia coli and for TCC in cottage cheese. Significant interactions were observed between region and value chain for APC, TCC, and generic E. coli in raw and pasteurised milk samples. Data on microbial counts for most samples were above the requirements of the Ethiopian Standard Authority, which indicates poor food quality, suggestive of poor hygienic practices. Data indicate a need to improve hygienic milk handling in Ethiopia.

Automated summary

This study assessed the microbial hygiene of milk and cheese samples along the value chain in three regions of Ethiopia. The data indicated that the majority of samples had microbial counts above the standard requirements, suggesting a need to improve hygienic practices.