Milk Safety Assessment, Isolation, and Antimicrobial Susceptibility Profile of Staphylococcus aureus in Selected Dairy Farms of Mukaturi and Sululta Town, Oromia Region, Ethiopia
Table 2
Information on milk consuming/use and milk handling activity by consumer in the study areas.
Study areas
Question items
Mukaturi (n=24)
Sululta (n=19)
Overall (n=43)
Milk bought from:
Direct from farm
7(29.2%)
9(47.4%)
16(37.2%)
From collection
13(54.2%)
8(42.1%)
21(48.8%)
Other
4(16.7%)
2(10.5%)
6(14.0%)
Kinds of containers used:
Plastic
18(75.0%)
13(68.4%)
31(72.1%)
Stainless steel
6(25.0%)
6(31.6%)
12(27.9%)
Milk stay at home prior to consumption under room temperature:
<2 hours
4(16.7%)
8(42.1%)
12(27.9%)
Between 2-6 hours
2(8.3%)
8(42.1%)
10(23.3%)
Between 6-12 hours
18(75.0%)
3(15.8%)
21(48.8%)
Where you put the milk at home:
With no cooling
17(70.8%)
10(52.6%)
27(62.8%)
In refrigerator
7(29.2%)
9(47.4%)
16(37.2%)
Habit of milk consumption:
Raw
14(58.3%)
12(63.2%)
26(60.5%)
Boiling
10(41.7%)
7(36.8%)
17(39.5%)
Do you mix fresh and left over milk for consumption:
Yes
6(25.0%)
8(42.1%)
14(32.6%)
No
18(75.0%)
11(57.9%)
29(67.4%)
Do you know any health risk associated with raw milk consumption:
Yes
20(83.3%)
12(63.2%)
32(74.4%)
No
4(16.7%)
7(36.8%)
11(25.6%)
Do you know any GIT disturbance associated with drinking of raw milk:
Yes
21(87.5%)
11(57.9%)
32(74.4%)
No
3(12.5%)
8(42.1%)
11(25.6%)
Which ages have more GIT disturbance associated with drinking of raw milk:
