Bacterial hazard identification and exposure assessment of raw milk consumption in Jimma zone, South West Ethiopia

Table 3 Microbiological quality of milk samples along the DVC according to the guideline interpretation of results of specific food-borne pathogens in RTE foods (CFS, 2014)

Microbiological quality guideline category	Guideline limits	% microbiological quality along the DVC
	Guideline limits	Farms	Distributers	Retailers
	cfu ml⁻¹	n = 50	n = 50	n = 50
E. coli
SA	< 20	72	64	56
BL	20—≤ 10²	0	0	0
US	> 10²	28	36	44
Salmonella
SA	n.d. in 25 ml	86	78	76
BL	N/A	-	-	-
US	d. in 25 ml	14	22	24
S. aureus
SA	< 20	68	64	52
BL	20—≤ 10⁴	18	6	0
US	> 10⁴	14	30	48
L. monocytogenes
SA	< 10	98	94	92
BL	10—≤ 10²	0	0	0
US	> 10²	2	6	8
Campylobacter
SA	n.d. in 25 ml	100	96	100
BL	N/A	-	-	-
US	d. in 25 ml	0	4	0

RTE Ready-to Eat, DVC Dairy value chain, SA Satisfactory, BL Boarder line, results indicating the upper limit of acceptability and potential development of unacceptable risk, US Unsatisfactory, results indicating potentially injurious level to health and/or unfit for human consumption, N/A Not applicable

ISSN: 1471-2180