Microbial Contamination Levels of Milk from Different Milk Handlers in Embu County, Kenya
Abstract
Microbial contamination of milk and milk products continues to pose detrimental health and
economic effects in Kenya. Studies have shown that contamination in whole milk could arise
from primary microbial contamination from the infected or sick lactating animal and secondary
microbial contamination that occurs along the milk value chain. Information on the microbial
contamination levels in the milk produced by farmers in and around Embu County is scanty.
The purpose of the study was to assess microbial contamination levels of milk from different
milk handlers at the University of Embu, Kangaru and Koimugo areas of Embu County. This
was done by aseptically collecting milk samples from pooled milk sources by the suppliers and
laboratory analysis was conducted for microbial contamination levels and morphological and
biochemical tests performed. The analyzed data was presented in tables and figures. The study
found Bacilli and Staphylococcus-like isolates, and indication that milk supplied by milk
handlers from Embu County could be of poor quality and can be a potential source of milkborne
infections.
The
study
recommends
routine
assessment
of
the
quality
of
milk
produced
by
small-scale
livestock
keepers
and
consumed
by
the
general
public
should
be
mandatory
in
order
to
safeguard
the
public
from
milk-borne
zoonotic
infections,
which
may
radiate
through
consumption
of
unsafe
milk
and
milk
products.