| dc.description.abstract | Camel milk is commonly consumed raw by pastoralists in arid areas who may
be unaware of the risks posed by such milk. It was therefore very important to
determine the prevalence of Staphylococcus aureus and Streptococcus
agalactiae, which are some of the most common pathogens in such milk.
Camel milk samples from Garissa and Wajir were analyzed to determine the
prevalence of Staphylococcus aureus and Streptococcus agalactiae. The
antibiotic resistance of the bacteria was also studied. Milk samples (n =207)
were aseptically obtained from primary marketing agents. Samples were
analyzed for the presence of Staphylococcus aureus and Streptococcus
agalactiae. The confirmed Staphylococcus aureus and Streptococcus
agalactiae were subjected to diffusion sensitivity test. Resistance was
determined by measuring the diameter of the zone cleared by the antibacterial
and the isolates were reported as susceptible, intermediate, or resistant.
Questionnaires were administered to evaluate camel milk and milk product
acceptabili ty.
The prevalence of Staphylococcus aureus and Streptococcus agalactiae in the
two districts differed with Garissa having higher percent incidence both for
Staphylococcus aureus (34.95%) and Streptococcus agalactiae (37.79%).
Wajir, had lower prevalence of Staphylococcus aureus (10.58%) and
Streptococcus agalactiae (7.69%). Staphylococcus aureus and Streptococcus
agalactiae were resistant to most of the antibiotics except Gentamicin.
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Although camel milk and milk products were acceptable, each had different
quality parameters that attracted customers. The most important purchasing
criterion for raw camel milk was taste (27%, 19% and 18%) for Wajir, Garissa
and Nairobi respectively. While packaging (18%, 18% and 16%) was more
important for pasteurized milk also in the same order. For yoghurt the most
important purchasing criteria were taste (18%) and aroma (19%). The taste of
sour camel milk is the most important attribute in both Garissa (30%) and
Nairobi (24%).
The results indicate the potential health risk of consuming raw camel milk and
increasing incidences of resistance of mastitis organisms to the common
antibiotics. There is need to educate camel milk producers on hygienic milk
production as well as inform the raw camel milk consumers on dangers
involved. Marketing of camel milk and products can be enhanced using the
attributes appropriate for each product in the respective district. | en |
