Research Article: Pathogenic Bacteria and Their Antibiotic Resistance Patterns in Milk, Yoghurt and Milk Contact Surfaces in Debre Berhan Town, Ethiopia
Abstract:
The human burden of food-borne disease is still poorly understood. Over the past decade, most countries have seen a significant increase in the incidence of food-borne disease. Dairy products such as milk and yogurt, which are common foods in many countries, provide a favourable environment for the growth of many microorganisms due to their nutritional content. Many studies have been conducted to improve raw milk quality, reduce the risk of microbial contamination, and improve the chemical and nutritional quality of dairy products.– Today, daily consumption of milk and dairy products is becoming increasingly popular due to potential benefits such as rich nutrients, beneficial bacteria, and prevention of lactose intolerance are increasingly welcomed. However, due to the possible presence of pathogens and their toxins, consumption of raw milk can pose a significant risk of food-borne disease.–
Introduction:
The human burden of food-borne disease is still poorly understood. Over the past decade, most countries have seen a significant increase in the incidence of food-borne disease. Dairy products such as milk and yogurt, which are common foods in many countries, provide a favourable environment for the growth of many microorganisms due to their nutritional content. Many studies have been conducted to improve raw milk quality, reduce the risk of microbial contamination, and improve the chemical and nutritional quality…
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