Milk Safety Assessment, Isolation, and Antimicrobial Susceptibility Profile of Staphylococcus aureus in Selected Dairy Farms of Mukaturi and Sululta Town, Oromia Region, Ethiopia
Table 3
Hygienic practices during milking and milk handling practice by milking personnel.
Variables
Mukaturi
Sululta
Overall
(N=16)
(N=18)
(N=34)
Hand washing before milking
yes
10(62.5%)
15(83.3%)
25(73.5%)
no
6(37.5%)
3(16.7%)
9(26.5%)
Hand washing between milking processes
yes
11(68.8%)
18(100%)
29(85.3%)
no
5(31.2%)
0(0%)
5(14.7%)
Udder washing and dried before milking
yes
11(68.8%)
15(83.3%)
26(76.5%)
no
5(31.2%)
3(16.7%)
8(23.5%)
Udder washing and dried after milking
yes
6(37.5%)
6(33.3%)
12(35.3%)
no
10(62.5%)
12(66.7%)
22(64.7%)
Use drying towel separately for udder
yes
5(31.2%)
7(38.9%)
12(35.3%)
no
11(68.8%)
11(61.1%)
22(64.7%)
Antiseptic use during milking
yes
8(50%)
7(38.9%)
15(44.1%)
no
8(50%)
11(61.1%)
19(55.9%)
Milking utensil used
plastic
11(68.8%)
15(83.3%)
26(76.5%)
stainless steel
5(31.2%)
3(16.7%)
8(23.5%)
Milk storage containers
plastic
0(0%)
10(55.6%)
10(29.4%)
stainless steel
16(100%)
8(44.4%)
24(70.6%)
Detergent use for milk container
yes
10(62.5%)
10(55.6%)
20(58.8%)
no
6(37.5%)
8(44.4%)
14(41.2%)
Barn cleaning
Once a day
10(62.5%)
9(50%)
19(55.9%)
Twice a day
6(37.5%)
9(50%)
15(44.1%)
Milk stored at home under room temperature before sold
<2 hours
0(0%)
12(66.7%)
12(35.3%)
Between 2-6 hours
6(37.5%)
0(0%)
6(17.6%)
Between 6-12 hours
10(62.5%)
6(33.3%)
16(47.1%)
N= number of milking personnel involved in the study.
