Abstract:
This study was conducted to evaluate dairy husbandry practices and microbial quality of
raw and pasteurized cow milk samples in Wolaita Sodo town. A total of 156 milk
producers which had at least one lactating cow were randomly selected from three
kebeles were interviewed using a semi-structured questionnaire. From a subset of the
surveyed respondents, a total of 70 (200/ml) milk samples and 30 packed pasteurized
milk samples ( 500/ml plastic bags) pasteurized milk samples were collected from
dif erent retail stores for microbial quality analysis and the prevalence of E. coli. The
results of the study show that there was significant dif erence (X
2=9.42, p <0.051) and
(X
2=5.97, p <0.051) age and sex among the study kebeles. Also the results of the study
show that there was significant dif erence (X
2=8.33, p <0.061) and (X
2=13.5, p <0.001)
received training on hygienic milk production and public health hazards associated with
consumption of raw cow milk among the study kebeles. There were significant dif erences
(X
2=26.76, p < 0.001) among the study kebeles regarding to feeding system for dairy
cattle. Also There was significant dif erence (X
2=27.43, p <0.000) among the study
kebeles regarding sources of water for dairy.The bedding condition, type of milk utensils, mixing of fresh milk with other purpose of milk production and barn cleaning frequencies
were significantly dif erent (P<0.05). There was no significant dif erence (p>0.05) in
milker hand wash and pre-milk wash of udder preparation. The mean total bacterial
count (TBC) of milk was not significantly dif erent (P >0.05) among samples collected
from three kebeles and there were significant dif erences (p<0.001) on TCC of milk
among the study kebele. There was no significant dif erence (P > 0.05) in mean TBC and
TCC among the three brands of pasteurized milk sample. The prevalence of E. coli was
35.7% (25/70) and 33.3% (10/30) in raw cow milk and pasteurized milk, respectively. Results of the current study clearly indicated that microbiological quality of raw cow
milk and pasteurized milk is substandard by the time the milk reaches the consumers. Therefore, it is recommended that training and guidance should be given to milk
producers and milk sellers
