Quality and safety of camel milk along the value chain in Eastern Ethiopia

<p>The safety of camel milk was assessed along the value chain in Erer, eastern Ethiopia. A total of 24 camel milk samples were aseptically collected from producers in Erer (n=12), and wholesalers and retailers (n=12) along the chain. Milk quality parameters were analyzed following standard procedures. The mean (±SD) total bacteria (TBC), Enterobacteriaceae (EC), coliform (CC), spore-forming bacteria (SFBC) and yeast and mould (YMC) counts of the milk samples analyzed were 5.2 ± 1.90, 3.2 ± 2.30, 2.9 ± 2.27, 2.1 ± 2.41 and 2.7 ± 1.61 log₁₀cfu mL^-1, respectively. The TBC, EC, CC and SFBC of milk samples obtained from retailers in the final marketing sites were significantly higher (P &lt; 0.05) than those obtained from producers and wholesalers in Erer. <em>Salmonella</em> spp. was detected in milk samples collected from all sites. Other microorganisms isolated from camel milk samples include <em>Staphylococcus aureus</em> (16.2%), <em>Entrobacter</em> spp. (14.9%), <em>Streptococcus</em> spp. (13.5%),<em>Escherichia coli</em> (8.1%), <em>Acinetobacter</em> spp. (7.4%), <em>Staphylococcus epidermidis</em> (6.8%), <em>Klebsiella</em> spp. (6.1%), <em>Bacillus</em> spp. (5.4%), <em>Corynebacterium</em> spp. (5.4%), <em>Micrococcus</em> spp. (4.7%), <em>Lactobacillus</em> spp. (4.1%), <em>Listeria</em> spp. (4.1%), <em>Pseudomonas</em> spp. (2%) and <em>Shigella</em> spp. (1.4% ). The quality of camel milk produced in the study area was generally poor and microbial contamination of camel milk occurs along the value chain while it is transported from the production site to the market. This calls for strict hygienic measures along the entire value chain in order to improve the quality and safety of camel milk produced in the area evaluated.