Bacteriological quality of milk / Salwa Sobariah Mat Hussin

Introduction: Food poisoning results when eat food contaminated with bacteria or other pathogens such as parasites or viruses. Preparation of food in advance of needs combined with improper storage and inadequate cooking, cooling and reheating were the mostcommon factors. One of the causes of food poisoning is contamination of raw milk. Bacteria commonly linked to raw milk and poultry is causing food contamination. Raw milk is not pasteurized, homogenized or frozen, nor has it been altered with additives, chemicals, light or homogenization. Amongst the coliform, Escherichia coli are the most commoncontaminant of raw and process milk. Total plate count, coliform and e.coli count and detection of Salmonella were detennined to analyze the safety and quality of raw milk.

Methodology: The study was done with raw milk from cattle farm within Shah Alam and Klang area. Raw milk (n=10) of each of the cattle farm (n=5) was sampled.Total plate count, escherichia coli and coliform count and presence of salmonella spp was detected from raw milk. Data analyzed using Microsoft Excel 2007 and SPSS version 17.0.

Result: Mean of total plate count, e.coli and coliform at sampling point A is 1.2 x 10⁴ cfu/ml, 2.7 x 10² cfu/ml and 9.2 x 10² cfu/ml respectively. While mean of total plate count, e.coli and coliform at sampling point B is 9.0 x 10³ cfu/ml, 0.2 x 10² cfu/ml and 7.0 x 10² cfu/ml respectively. For sampling point C, the mean of total plate count, e.coli and coliform is 1.0 x 10⁴ cfu/ml, 1.3 x 10³ cfu/ml and 9.0 x 10³ cfu/ml respectively. Mean of total plate count, e.coli and coliform at sampling point D is 1.7 x 10³ cfu/ml, 0.8 x 10² cfu/ml and 0.8 x 10² cfu/ml respectively. While at sampling point E, the mean of total plate count, e.coli and coliform is 4.0 x 10³ cfu/ml, 2.1 x 10² cfu/ml and 0.5 x 10² cfu/ml. All the samples were detected with salmonella spp. but differ in percentage at each sampling point.

Conclusion: Hygiene of milking and farm management is also affect the quality of raw milk. High microbial counts and the occurrence of pathogens are likely to affect the quality and safety of raw milk. It is recommended that training and guidance should be given to farm's owner and their workers to avoid cross contamination to raw milk.