| Abstrakt: |
Objectives: The aim of this study is to evaluate the microbial quality and associatedhealth risk of raw milk from the Tangail region of Bangladesh. Methodology: An intensive study was carried out from January to October 2019 at the Tangaildistrict of Bangladesh to assess bacterial contamination of raw milk. A total of 60 sampleswere examined by following the standard bacteriological methods and the health impact wasevaluated with the help of a semi-structured-based questionnaire. Molecular characterization ofisolated bacteria was carried out by PCR. Results: Results revealed the mean values of TVC and TCC in raw milk, udder, oil, and utensilsamples were 7.6×106, 8.8×106, 4.6×106, and 1.3×106 cfu/ml and 3.7×105, 1.4×106, 4.4×105,and 8.9×104 cfu/ml, respectively. The yeast and mold in raw milk, udder, and oil were 1.5×103,1.8×103, and 1.3×102cfu/ml, respectively, and the mean values of E. coli in the abovementionedsamples were 1.9×103, 1.8×104, 2.1×103, and 1.6×103cfu/ml, respectively. On theother hand, the mean values of Salmonella spp. in raw milk, udder, oil, and utensil sampleswere 2.4×102, 7.9×102, 1.5×102, and 1.1×102cfu/ml, respectively. Some selected isolates confirmedby molecular identification were tested for their sensitivity against some common antibioticsused in Bangladesh. Escherichia coli showed 70% resistance to Amoxicillin and 90%sensitivity to Ciprofloxacin whereas Salmonella spp. and Staphylococcus aureus showed 90%resistance to Ampicillin and both were 80% and 90% sensitive to Ciprofloxacin, respectively Conclusion, Significance, and Impact of Study: Milk producers should be appropriatelytrained to monitor the overall hygienic conditions surrounding the production and handling ofmilk until it reaches the consumer. Frequent monitoring of the milk production facility, occasionaltesting of raw milk, and minimal use of antibiotics will ensure the quality of milk. Consumptionof quality milk and avoidance of raw milk consumption will reduce the health risk ofthe consumers. |
