Uses and microbiological quality of fresh cows milk sold in three markets in South Benin

Oumarou DJOBO; Haziz SINA; Pocoun Damè KOMBIENOU; Wilfrande Morenikè DJENONTIN; Virgile AHYI; Issaka Youssao Abdou KARIM; Adolphe ADJANOHOUN; Manuel RENDUELES; Lamine BABA-MOUSSA

doi:10.5897/AJFS2021.2134

African Journal of
Food Science

Abbreviation: Afr. J. Food Sci.
Language: English
ISSN: 1996-0794
DOI: 10.5897/AJFS
Start Year: 2007
Published Articles: 976

Full Length Research Paper

Uses and microbiological quality of fresh cow's milk sold in three markets in South Benin

Oumarou DJOBO

Oumarou DJOBO
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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Haziz SINA

Haziz SINA
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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Pocoun Damè KOMBIENOU

Pocoun Damè KOMBIENOU
National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin.
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Wilfrande Morenikè DJENONTIN

Wilfrande Morenikè DJENONTIN
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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Virgile AHYI

Virgile AHYI
Department of Chemical Engineering, IRGIB-Africa, Benin.
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Issaka Youssao Abdou KARIM

Issaka Youssao Abdou KARIM
Animal Biotechnology and Meat Technologies Laboratory, Animal production Department, EPAC, University of Abomey-Calavi, Benin.
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Adolphe ADJANOHOUN

Adolphe ADJANOHOUN
National Agronomic Research Institute of Benin, 01 BP 884 Cotonou, Republic of Benin.
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Manuel RENDUELES

Manuel RENDUELES
Department of Chemical and Environmental Engineering, Polytechnic School of Engineering, Gijón Campus, University of Oviedo, Spain.
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Lamine BABA-MOUSSA

Lamine BABA-MOUSSA
Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, Faculty of Sciences and Technology, University of Abomey-Calavi, Benin.
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Article Number - 34C04F667918
Vol.15(10), pp. 345-352 , October 2021
https://doi.org/10.5897/AJFS2021.2134

Received: 13 August 2021
Accepted: 27 September 2021
Published: 31 October 2021

Abstract

The aim of this study was to determine the common uses and evaluate the microbiological safety of raw milk sold in southern Benin. To determine the different uses of raw milk, 345 individuals were surveyed in three locations (Allada, Ouidah, and Zongo). Per location, 115 individuals were randomly sampled. For the microbial analysis, milk samples were collected from the three targeted locality in southern Benin (Allada, Ouidah, and Zongo). Our data shows that the mean values (CFU/ml) of the analyzed samples vary according to the research organisms. Thus, it is recorded 1.8 × 10⁸ for total aerobic mesophilic flora (TMC), 4.0 × 10⁷ for fecal coliforms (FC), 3.5 × 10⁷ for Escherichia coli, 2.8 × 10⁷for total coliforms (TC), 2.1 × 10⁷ for Fecal Streptococci (FS), 1.6 × 10⁷for yeasts and molds (YM), 1.7 × 10⁷ for sulfur reducing anaerobic bacteria (SRA) and 1.2 × 10⁷ for Staphylococcus spp. None of the milk samples contained Salmonella spp. Globally, milk samples had important bacterial load with the highest values for those collected from Zongo and Ouidah. It can be said that raw milk sold in the Southern Benin’s markets does not comply with good hygienic practice rules in milking, storage, transportation and sale. Thus, raw cow milk sold presents a serious health risk for potential consumers.