| dc.description.abstract | This study describes an analysis of the bacterial risks and factors associated
with those risks in the informal milk market in Nairobi and Kiambu districts. The
study was carried out as part of integrated studies on milk marketing and associated
public health risks in Kenya with the aim of making recommendations to improve
milk quality without loading unrealistic costs and restrictions on traders and the milk
market. The specific objectives were to: 1) assess milk quality along raw milk
marketing pathways and the risk factors involved; 2) identify the critical control
points along each major milk market pathway; and 3) adapt the Hazard Analysis and
Cri tical Control Points (HACCP) system as a tool and guideline for improving milk
quality along the informal milk marketing pathways.
Simple control measures to ensure the safety of marketed raw milk in the
informal sector were formulated by, adapting a highly recommended method by
scientific and food safety authorities as the National academy of Sciences and the
Advisory committee on Microbiological Criteria for foods (NACMCF) and the
International Commission on Microbiological Specifications for Foods the HACCP
systems. Other authors such as, (lCD et aI, 1996; FAa/WHO Codex Alimentarius,
1997; SEAMEO, 1997; USDA, 1997; WAITRO, 1998) have also recommended the
system for quality and safety control of foods from farms to tables.
The study was conducted among 162 raw milk traders of various cadres
between March and May 1999. Traders were selected in a stratified random sample,
stratified on proximity to consumers (Nairobi) and producers (Kiambu). Milk
handling practices for each trader were both observed and recorded on a
questionnaire. Milk samples we re collected and assessed for total and coliform
bacterial plate counts, and adulteration with addition of water. The observed counts
and levels were compared to quality thresholds based on Kenyan national standards.
Critical control points (CCPs) and ass ociated risk factors for not meeting these
standards were identified.
About 75% of milk samples were collected within two hours of their receipt by
milk traders. The majority of respondents were milk shop/kiosk (27%) followed by
milk bars (25%), mobile or itinerant (18%), collection centers (12.9%), cooperatives
(9%) and milk bar/snack bar (8%). Market points with one or more intermediate
steps comprised 41% of samples collected. Direct sales occurred between producers
and dairy co-ops (20%), hawkers (15%), milk-/snack-bar (13%) and kiosks/shops
(12%).
Most respondents were male (64%) aged between 16 and 70 years (mean=
32 and 28 yrs for Kiambu and Nairobi, respectively). The majority of respondents
(78%) did not have any form of training in milk handlin g and quality control, and
41% did not practice any form of quality control prior to purchasing their supplies.
Approximately one-quarter (27%) of the milk traders had been medically examined
as required by Ministry of Health but only 4.6% met the required frequency (four
times/year).
Only 22% and 13% of milk collected from Kiambu and Nairobi,
respectively, had total bacterial counts of acceptable standards according to Kenya
Bureau of Standards (KBS). Applying the same standards for coliform counts, 56%
and 29% of the samples collected from Kiambu and Nairobi, respectively, were
acceptable. The proportion of milk samples that were adulterated was 14% and 12%
in Nairobi and Kiambu, respectively. Overall, milk samples collected from Kiambu
were of significantly better microbial quality than those from Nairobi.
Two market channel types (retail agents other than dairy co -ops and multiple
selling steps) and four risk factors: scooping of milk, higher milk temperature, piped
water and use of plastic versus metal containers were associated with higher
coliform counts (the former three risk factors were also associated with higher total
bacterial counts). Against expectation, time in the market chain and distance to retail
points showed no significant association with total or coliform counts. This most
likely reflected the presence of a CCP between the dairy, farm and the first milk
market agent.
Though the majority of milk that reached consumers is below Kenyan
national standards, bacterial healt~ risks were deter mined to be minimal given the
common consumer practice of boiling of milk prior to consumption. | en |
