Microbiological quality assessment of raw camel milk consumed in N’Djamena, Chad

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Résumé

Camel milk is an important food resource in Sahelian regions; however, its consumption in raw form exposes populations to microbiological risks. This prospective experimental investigation assessed the microbiological quality of raw camel milk using 30 samples collected from the 7ᵗʰ, 9ᵗʰ, and 10ᵗʰ districts of N’Djamena between 1 April and 30 June 2022. Standard microbiological techniques were applied to analyze total mesophilic aerobic flora (TMAF), total and thermotolerant coliforms, Staphylococcus aureus, yeasts and molds, as well as Salmonella. Microbial loads ranged from 2.27×10⁴ to 1.81×10⁵ CFU/mL (TMAF), 2.27×10³ to 6.41×10⁴ CFU/mL (total coliforms), 4.55×10² to 4.09×10⁴ CFU/mL (thermotolerant coliforms), and 4.55×10² to 1.82×10⁴ CFU/mL (S. aureus). Yeasts and molds were detected in several samples (4.55×10² to 9.32×10⁴ CFU/mL). No Salmonella was isolated. Overall, 70% of the samples complied with standards, 10% were acceptable, and 17% unsatisfactory. The presence of unsatisfactory samples poses a potential risk to consumer health and may contribute to foodborne diseases. These findings highlight the need to strengthen good hygiene practices during milking and marketing.

Mots-clés

Microbiological assessment; raw milk handling; food safety; hygiene practices