Isolation and Identification of Staphylococcus Species from Raw Milk, Swab of Towels, Tank (Bucket) and Milkers’ Hand in Smallholder and Dairy Farms in and around Asalla Town, Oromia, South East Ethiopia

Dimshasha Tolera; Derartu Ketama

Dimshasha Tolera
Derartu Ketama

Keywords: dairy farm, prevalence, smallholder farm, species, Staphylococcus

Abstract

A cross-sectional study was conducted in and around Asalla town from November 2019 to April 2020, to estimate prevalence and risk factors associated with Staphylococcus species and to isolate and identify of Staphylococcus species from milk, swab of towel, swab of bucket and swab of milkers’ hand sample in and around Asalla town dairy farms and smallholder farms. A total of 215 samples were collected from smallholder and dairy farms. These samples contained 162 raw milk, 29 swabs towel, 13 milkers’ hands swab and 11 swabs of bucket. Primary and secondary biochemical tests were used to identify the Staphylococcus species, and risk factors were assessed through interview. Staphylococcus species identified from all samples were categorized into Staphylococcus aureus, Staphylococcus intermedius and Staphylococcus hyicus. The prevalence of Staphylococcus aureus, Staphylococcus hyicus and Staphylococcus intermedius found from milk in the study area was 14.89%, 3.7% and 3.72%, respectively. The prevalence of Staphylococcus aureus, Staphylococcus hyicus and Staphylococcus intermedius found from towels was 2.79%, 0.47% and 2.32%, respectively. Using the chi-square test, the association between risk factors and isolation of Staphylococcus species from the collected samples was analyzed. The result indicated that the prevalence of Staphylococcus species in milk and swab had a statistically significant association based on type of farm (P= 0.047), age (P=0.003), management system (P=0.037) and drainage condition (P= 0.010). The current study revealed that the prevalence of Staphylococcus species in raw milk was high as compared to other samples. Therefore, raw milk should be pasteurized and handled hygienically. In addition, further research should be done on other risk factors responsible for milk contamination in the study area.

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