Microbiological Quality of Raw Camel Milk Consumed in the Zinder Region (Niger)

Abstract

Camel milk is a highly distinctive product for camel-rearing populations. However, camel milk production must be strictly controlled due to the potential risks it may pose to human health. The objective of this study is to evaluate the microbiological quality of processed milk camels from the Zinder region. The study which was conducted in Niger in the department of Tesker (Zinder), was conducted on 34 samples from camels depending on the availability of breeders and also the docility of the females. Seven (7) categories of germs were searched for through microbiological analysis FMAT, Total Coliforms, Escherichia coli, Staphylococcus aureus, Salomonella ssp, Colostriduum perfringens and fungal flora. For the assessment of the microbiological quality of milk, the results of our analyses are expressed according to the reference standards of the Luxembourg Food Safety Directorate (DSA/Luxembourg). These standards are listed in the table below. The microbiological quality of camel milk samples is not compliant to the standards for germs Total Aerobic Mesophilic Flora (85.29%), Staphylococcus aureus (61.76 %) and Yeasts (94.11%) and Molds (38.23%) and with respective average loads in CFU/ml: 1251.79 105; 34.12 102; 612.74 103; 10.15 103. Total Coliform Germs, E. coli, Salmonella ssp and Clostridium perfringens were absent in all samples analyzed. These results demonstrate a lack of compliance with good production hygiene practices during milking. Consumers would be exposed to a real danger to their health if nothing is done to improve the microbiological quality of raw milk.