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首页> 外文期刊>International Journal of Environmental Research and Public Health >Microbial Contamination and Hygiene of Fresh Cow’s Milk Produced by Smallholders in Western Zambia
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Microbial Contamination and Hygiene of Fresh Cow’s Milk Produced by Smallholders in Western Zambia

机译：赞比亚西部小农生产的鲜牛奶的微生物污染和卫生

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A field study was performed to assess safety of smallholder fresh cow’s milk around Mongu, Western Province, Zambia. This involved observation and sampling of milk along the value chain from milking to point-of-sale and storage. Samples were collected from 86 cows, from 9 farmers, selling through two dairy cooperatives, with additional samples from informal markets. Production was very low; around one litre/day/cow and 10 L/day/herd. The milk was typically transported by bicycle in high ambient temperatures without refrigeration until reaching the point-of-sale (journey times of 30–120 min), where it was sold without pasteurisation despite milk-borne zoonoses being endemic (bovine tuberculosis (bTB) and Brucellosis). Although microbiological contamination was initially low, with geometric mean total bacterial count (TBC) of 425 cfu/mL (cfu = colony forming units) upon arrival at point-of-sale, poor hygiene led to high bacterial loads later on (geometric mean TBC > 600,000 cfu/mL after two days refrigeration), with almost all samples culture positive for Staphylococcus aureus and Escherichia coli. After milking, milk was kept for 100–223 min at temperatures favouring microbial growth (median 34 °C) and sold without a microbial kill step. In this situation limited variation in observed standards of milk hygiene had no significant effect on milk end-product bacterial counts. Options for refrigerated transport are limited. Pasteurisation at the cooperative should be investigated, as this would largely remove pathogenic microbes present in the milk whether resulting from cattle infection or poor hygiene during milking and transportation. As milk is also purchased directly from producers, on-farm milk heating options should also be assessed. Smallholders may benefit from access to national markets by providing milk to large dairies, which have systems for ensuring safety. However, this requires significant investment and an increased and more consistent supply of milk; and many consumers, unable to afford milk sold through formal sectors, would not benefit.
机译：进行了一项野外研究，以评估赞比亚西部省蒙古市附近小农户新鲜牛奶的安全性。这涉及从挤奶到销售点和存储的整个价值链上的牛奶的观察和采样。通过两个奶牛合作社销售的9头奶牛的86头奶牛收集了样本，另外还有非正式市场的样本。产量很低;大约一升/天/牛和10升/天/牛。牛奶通常在高温环境下骑自行车运输，没有冷藏，直到到达销售点（行程时间为30-120分钟），尽管牛奶传播的人畜共患病是地方性的（牛结核病，bTB），但未经巴氏消毒就可以出售和布鲁氏菌病）。尽管最初的微生物污染较低，到达销售点时细菌的几何平均总细菌数（TBC）为425 cfu / mL（cfu =菌落形成单位），但卫生状况差导致以后细菌载量高（几何平均TBC）冷藏两天后> 600,000 cfu / mL），几乎所有样品培养的金黄色葡萄球菌和大肠杆菌均为阳性。挤奶后，将牛奶在有利于微生物生长的温度（中值34°C）下保持100-223分钟，然后出售而没有杀死微生物的步骤。在这种情况下，观察到的牛奶卫生标准的有限变化对牛奶终产物细菌计数没有显着影响。冷藏运输的选择是有限的。应该对合作社的巴氏消毒进行调查，因为这将在很大程度上消除牛奶中存在的病原微生物，无论是由于牛感染还是在挤奶和运输过程中卫生状况差所致。由于还直接从生产商那里购买牛奶，因此还应评估农场中的牛奶加热选项。小农户可以通过向大型牛奶场提供牛奶来受益于进入国家市场，大型牛奶场具有确保安全的系统。但是，这需要大量投资，并需要增加和更稳定的牛奶供应;许多无法负担通过正规部门出售的牛奶的消费者不会受益。

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