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SJIF(2020): 5.702

International Journal of Advanced Research and Publications

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Salmonella Enterica Incidences In Dairy Products From Ethiopia's Central Highlands

Volume 5 - Issue 3, March 2022 Edition
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Author(s)
Zerihun Asefa Biru
Keywords
Central highland, dairy product, Incidence, Salmonella enterica.
Abstract
Animal-sourced food is a major source of S. enterica infections and a serious public health concern around the world, particularly in developing countries. More recent review studies on the prevalence of S. enterica in dairy products show a median of 6% in raw milk and dairy products. However, almost all previous work in this area has been limited to biochemical confirmation of suspected S. enterica. The prevalence report from dairy products had high uncertainty. As a result, almost all reports of the prevalence of S. enterica in dairy products and raw milk were highly variable. Furthermore, almost all previous reports on the prevalence of S. enterica in dairy products in Ethiopia do not take the dairy value chain into account when determining the major point of contamination of the product. To overcome the limitations of previous studies, molecular techniques, as well as the milk and dairy value chain in the country were used to confirm the presence of S. enterica in each value chain. From December to March 2020, a cross-sectional study was conducted on milk and dairy products in the Welmera, Bishoftu, Asella, and Fiche milk shades of Ethiopia's Oromia region to determine the incidence of S. enterica. A total of 480 dairy product samples were collected using simple random techniques from producers, collectors, processors, and retailer value chains Isolated S. enterica was confirmed using the latex agglutination test and the presence of a highly conserved region of the invA gene. The overall prevalence was 14.79 percent (71/480). From a total of 480 tested samples 21.35 percent raw milk, 12.5 percent pasteurized milk, and 6.5 percent cottage cheese are positive for S. enterica. According to this finding, dairy products in the area are sub standards of east African standards. As a result, strict hygienic approaches and quality control measures should be implemented to improve product safety in the area.
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