Please use this identifier to cite or link to this item: https://cris.library.msu.ac.zw//handle/11408/6318
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dc.contributor.authorS. Chimutien_US
dc.contributor.authorD.T. Mugadzaen_US
dc.contributor.authorV. Ntulien_US
dc.contributor.authorP.M.K. Njageen_US
dc.date.accessioned2024-10-02T13:44:51Z-
dc.date.available2024-10-02T13:44:51Z-
dc.date.issued2024-06-11-
dc.identifier.urihttps://cris.library.msu.ac.zw//handle/11408/6318-
dc.description.abstractThe current study assessed (i) the microbiological safety level profiles (MSLPs) of milkmen’s hands and milking containers and (ii) the influence of hygiene and handling practices on MSLPs of raw and cultured milk, from six informal dairy farms in Zimbabwe. Interviews and direct observations were carried out during the assessment of hygiene and handling practices at six farms designated A to F. Microbiological criteria of the following six microbiological parameters: Total Bacterial Counts (TBCs), Coliform Counts (CCs), Total Escherichia coli Counts (TECs), Salmonella spp., Listeria monocytogenes and Klebsiella pneumonia, were used to determine contamination level (CL) at four different critical sampling locations (CSLs). The CSLs were raw milk (CSL1), cultured milk (CSL2), milkmen’s hands (CSL3), and milking containers (CSL4). The microbiological criteria of the six microbiological parameters were used to score CLs as: intolerable (0), poor to average (1), average (2), and good (3). MSLPs at each CSL for the six farms were computed based on the CL scores to a maximum score of 18. A total of 192 samples were collected and analyzed. Salmonella spp. and L. monocytogenes were not detected at all the CSLs. All the farms failed to achieve a maximum MSLP score of 18 at all the CSLs. The relationship between MSLPs and hygiene and handling practices was tested using point-biserial correlation coefficients. The correlation study revealed that handling and hygiene practices (such as the duration between milking and storage, the type of milking container utilized at farms, the frequency of cleaning the milking parlor, the water source for hand and equipment washing, and the use of hand sanitizers) generally influenced the MSLPs on the farms. Both training and improvement in infrastructure are needed to improve the quality of milk and its products produced and sold in the informal value chain in Zimbabwe.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.publisherInternational Association for Food Protectionen_US
dc.relation.ispartofJournal of Food Protectionen_US
dc.subjectDairy farmsen_US
dc.subjectHandling practicesen_US
dc.subjectHygiene practicesen_US
dc.subjectMicrobiological criteriaen_US
dc.subjectMilk qualityen_US
dc.titleContribution of Farm-level Hygiene and Handling Practices to Microbial Safety Profiles in the Informal Dairy Sector in Zimbabween_US
dc.typeresearch articleen_US
dc.identifier.doihttps://doi.org/10.1016/j.jfp.2024.100313-
dc.contributor.affiliationDeprtment of Food and Microbiology, Government Analyst Laboratory, Ministry of Health and Childcare, Harare, Zimbabween_US
dc.contributor.affiliationDepartment of Food Science and Nutrition, Midlands State University, Gweru, Zimbabween_US
dc.contributor.affiliationDepartment of Food Science and Technology, School of Agriculture University of Venda, P. Bag X5050, Thohoyandou, Limpopo, South Africaen_US
dc.contributor.affiliation4Research Group for Genomic Epidemiology, National Food Institute, Technical University of Denmark, Denmarken_US
dc.relation.issn1944-9097en_US
dc.description.volume87en_US
dc.description.startpage1en_US
dc.description.endpage10en_US
item.cerifentitytypePublications-
item.openairetyperesearch article-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextWith Fulltext-
item.grantfulltextopen-
item.languageiso639-1en-
Appears in Collections:Research Papers
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