Prevalence of Campylobacter species and associated risk factors for contamination of dairy products collected in a dry season from major milk sheds in Ethiopia. (February 2023)

• Record Type: Journal Article
• Authors: Admasie, Abera; Eshetu, Adane; Tessema, Tesfaye Sisay; Vipham, Jessie; Kovac, Jasna; Zewdu, Ashagrie
• Is Part Of: Food microbiology. Volume 109(2023)
• Publication Date: 2023-02
• Subjects: Campylobacter jejuni -- Raw milk -- Pasteurized milk -- Cottage cheese -- Dairy products -- Ethiopia -- Risk factors -- Contamination; Food Microbiology -- Periodicals; Aliments -- Microbiologie -- Périodiques; Food -- Microbiology; Periodicals; Food -- Microbiology -- Periodicals; Food contamination -- Periodicals; 664.001579
• DOI: 10.1016/j.fm.2022.104145
• Languages: English
• ISSNs: 0740-0020

Abstract

Abstract: A cross-sectional study was conducted to investigate the prevalence and risk factors for contamination of Ethiopian dairy products with Campylobacter . A total of 912 dairy food samples were collected from establishments of 682 study participants that were interviewed. Samples were tested for Campylobacter by following the ISO 10272–1:2017 standard and PCR confirmation. Campylobacter was detected in 11% of tested food samples and all detected Campylobacter were C. jejuni . The highest prevalence of C. jejuni was found in raw milk (16%), followed by pasteurized milk (9%) and cottage cheese (2%) (P < 0.001). Using warm water and soap for cleaning cow udders and teats on farms reduced the likelihood of detecting Campylobacter in milk (AOR = 0.3, P = 0.023). Filtering milk with a cloth, using a plastic filter (AOR = 0.065, P = 0.005), and storing milk in an aluminum container (AOR = 0.23, P = 0.027) reduced the likelihood of detecting Campylobacter in milk at the collection facilities. In contrast, Campylobacter detection was significantly more likely in milk collected at collection centers with concrete floors (AOR = 5.2, P = 0.004). The odds of detecting Campylobacter in milk were 17 times greater (AOR = 17, P = 0.007) in milk processing facilities that did not calibrate a pasteurizer on an annual basis. Finally, having a separate refrigerator for milk storage reduced the odds of detecting Campylobacter in retail (AOR = 0.29, P = 0.021). Highlights: The overall prevalence of Campylobacter among tested dairy products was 11%. Only species C. jejuni was detected in tested dairy products. Risk factors associated with Campylobacter contamination were identified.