Abstract:
A component
of hazard
analysis
critical
control
point
(HACCP)
was
used
to investigate
the
hazards
associated
with
milk
processing
from
the
source
to the
market,
using
Staphylococcus
aureus
as indicator.
The
aerobic
plate
count
for
milk
samples
at different
stages
of processing
(milking,
fermentation,
transportation
and
market)
were
determined.
Contamination
of milker's
hand
and
milk
contact
surfaces
during
the
processing
was
also
investigated
for
evidence
of
bacteria
load.
Adulterated
fermented
milk
at the
point
of retail
was
found
to produce
a high
yield
of
Staphylococcus
aureus
with
an average
count
of 141.8x
10
7
cfulml.
Fresh
milk
and
unadulterated
fermented
milk
yielded
a colony
count
of
109.S
cfu/ml
and
6S.1x
10
7
cfu/ml
respecti
vely.
The
calabashes
used
for
collecting
and
transporting
the
milk
samples
and
the
milkers'
hands
yielded
210x
10
2
cfu/crn",
192.6x
10
2
cfu/cm/
and
IS4
..9x
10
2
cfu/cm?
respecti
vely.
These
findings
suggest
that
contamination
of milk
occurs
during
processing
at the
point
of collection,
transportation,
adulteration
and
retail.
Good
sanitary
measures
are
therefore
advocated
in order
to obtain
wholesome
milk
at point
of consumption.
