Milk Hygiene in Rural Southwestern Uganda: Prevalence of Mastitis and Antimicrobial Resistance Profiles of Bacterial Contaminants of Milk and Milk Products

Table 1

Sources of the different bacterial isolates.

		Type of sample
Bacteria	Milk, (%)	Yoghurt, (%)	Ghee, (%)	Total, (%)
Staphylococcus	20 (30.8%)	1 (8.3%)	0 (0%)	21 (26.3%)
Streptococcus	8 (12.3%)	1 (8.3%)	3 (100%)	12 (15%)
Corynebacterium	10 (15.4%)	1 (8.3%)	0 (0%)	11 (13.8%)
Proteus	9 (13.8%)	1 (8.3%)	0 (0%)	10 (12.5%)
Bacillus	5 (7.7%)	4 (33.3%)	0 (0%)	9 (11.3%)
E. coli	5 (7.7%)	1 (8.3%)	0 (0%)	6 (7.5%)
Klebsiella	3 (4.6%)	0 (0%)	0 (0%)	3 (3.8%)
Serratia	3 (4.6%)	0 (0%)	0 (0%)	3 (3.8%)
Pseudomonas	1 (1.5%)	1 (8.3%)	0 (0%)	2 (2.5%)
Lactobacillus	1 (1.5%)	0 (0%)	0 (0%)	1 (1.3%)
Mucoid E. coli	0 (0%)	1 (8.3%)	0 (0%)	1 (1.3%)
Nonmucoid E. coli	0 (0%)	1 (8.3%)	0 (0%)	1 (1.3%)