Bacterial Biofilm Formation in Milking Equipments in Lilongwe, Malawi
Journal Title: Journal of Food Quality and Hazards Control - Year 2020, Vol 7, Issue 3
Abstract
Background: Some microorganisms can adhere to food handling surfaces forming biofilms that pose a safety challenge. This study was done to evaluate bacterial biofilm formation in milking equipments in Lilongwe, Malawi. Methods: Pooled milk (n=54) and water (n=60) samples were collected from households and milk bulking groups in Lilongwe, Malawi. Swabbing (n=46) and rinsing (n=16) were done on milk handling containers after cleaning. Biofilm determination on the containers was done by detecting biofilm indicator bacteria, including Bacillus spp., Salmonella spp., and Pseudomonas spp. The strength of biofilm was determined by the tube method. Data were analyzed by SAS software version 9.1.3. Results: Prevalence rates of Gram-negative rods were significantly (p<0.05) higher than the Gram-positive rods and the Gram-positive cocci. Of the 176 cases, contamination rates were 36 (20.4%), 32 (18.2%), and 18 (10.2%) for Salmonella spp., Bacillus spp., and Pseudomonas spp., respectively. The biofilm indicator organisms were significantly (p<0.05) more prevalent in dairy farmer households compared with the milk bulking centers. Fourteen out of 86 (16.3%) microbial isolates formed strong/high biofilms, whereas 18 out of 86 (20.93%) of isolates did not form any biofilm. The rate of isolates forming strong/high biofilms in households (17.6%) was significantly (p<0.05) higher than that of milk bulking centers (11.1%). Conclusion: Biofilm formation on milk handling container surfaces in Lilongwe, Malawi could serve as a source of microbial pathogens and spoilage organisms.
Authors and Affiliations
R. Banda, J. Nduko, J. Matofari
Keywords
Related Articles
- EP ID EP688525
- DOI 10.18502/jfqhc.7.3.4146
- Views 145
- Downloads 0
Mineral Contents of Some Canned, Jarred, and Packaged Foods Commonly Consumed in South-East Nigeria
Background: Minerals are required for human body to function properly. The purpose of this study was to find if these canned, jarred, and packaged foods are a good source of sodium (Na), calcium (Ca), magnesium (Mg), and...
Chlorhexidine Gluconate Tolerance by Acinetobacter spp. Isolated from Foods Originated from Brazil
Background: In recent years, Acinetobacter spp. have emerged as opportunistic food-borne pathogens worldwide. The purpose of this study was to evaluate the tolerance to chlorhexidine by Acinetobacter spp. isolated from f...
Qualitative Assessment of Cooking Oils Used by Street Food Vendors of Lahore, Pakistan
Background: Street foods have gained popularity around the world in the past few decades. The current study was carried out in order to quantitative analysis of used cooking oils by Street Food Vendors (SFVs) of Lahore,...
Properties of Some Commercial Honeys Available in Mexican Market: Effect of Overheating on Quality of the Packaged Honey
Background: Honey is a natural product, but it can be adulterated or heat-treated, both of which damage the properties of the original product. This research was focused on the evaluation of quality parameters of some c...
Change of Date for “International Congress on Food Science & Technology & Agriculture & Food Security” in Karaj, Iran
This article has no abstract.