Assessment of the Microbiological Quality of Raw Cow's Milk Produced in the Koundoul Subprefecture of Chad
Gondimo Gabdibé Élysée *
Department of Nutrition and Food Sciences, Faculty of Life and Earth Sciences, University of Pala, Pala, Mayo-Kebbi Ouest, Chad.
Abdelsalam Adoum Doutoum
Department of Biomedical and Pharmaceutical Sciences, Faculty of Human Health Sciences, Adam Barka University of Abéché, Abéché, Ouaddaï, Chad.
Kouyahbé Fadeunbo
Department of Geography, Faculty of Humanities and Social Sciences, University of N’Djamena, N’Djamena, Chad.
*Author to whom correspondence should be addressed.
Abstract
Background: Raw cow's milk can become microbiologically contaminated during production, handling, and marketing, potentially compromising its hygienic and sanitary quality.
Aim: This study assessed the microbiological quality of raw cow's milk produced in the Koundoul subprefecture of Chad.
Methods: Thirty raw-milk samples were collected from ten randomly selected producers, with three samples obtained from each producer. Samples were transported to the Food Quality Control Center laboratory and analysed using standard culture-based microbiological procedures. Total aerobic mesophilic flora (TAMF), total coliforms, Escherichia coli, Staphylococcus aureus, yeasts and moulds, and Salmonella spp. were investigated.
Results: All 30 samples were non-compliant for TAMF. Total coliforms and E. coli each showed non-compliance in 16 of 30 samples (53.33%), while 14 of 30 samples (46.67%) were non-compliant for S. aureus. Yeasts and moulds exceeded the applicable criterion in 16 of 30 samples (53.33%). Salmonella spp. were detected in three samples, corresponding to 10% of the samples examined.
Conclusion: The findings indicate unsatisfactory microbiological quality among the raw-milk samples examined in Koundoul. The observed bacterial and fungal contamination highlights the importance of hygienic practices during milking, handling, transport, and marketing. The relatively small sampling frame and absence of strain-level characterisation should be considered when interpreting the findings.
Keywords: Raw cow's milk, microbiological quality, food hygiene, total aerobic mesophilic flora, total coliforms, Escherichia coli, Staphylococcus aureus, Salmonella spp