Volume 13

October-December 2021

Microbial quality of raw camel milk collected from different regions of Southeastern Algeria

Asma Bouguerra, Daoud Harzallah, Sabrina Bakli


The present study was carried out to assess the microbial quality of Algerian raw camel milk. A total of thirteen milk samples were collected singly from different females under rigorous hygienic conditions. They were subjected to determinations of pH, methylene blue reduction, total aerobic mesophilic flora, Enterobacteriaceae, Enterococcus, Staphylococcus spp. and total yeast and moulds counts. Results revealed that pH levels ranged between (6.46-6.77) and all milk samples reduced methylene blue after 4 hours indicating that the milk is probably of good microbiological quality. The log count per mL for total aerobic mesophilic flora, Enterococcus, Staphylococcus spp. and total yeast and moulds count ranged between: (1.69-3.25), (1.69-3.17), (00-3.39) and (0.95-2.3) respectively. Enterobacteriaceae are absent in 69.23% of the milk samples examined and do not exceed log 1.30 CFU/mL. The results obtained of this study show that even if the hygienic conditions of milking, storage and transport are improved; the presence of certain pathogenic microorganisms such as Staphylococcus spp. in camel milk with relatively high frequency limits its consumption in the raw state especially by immunocompromised persons.

Keywords: Camel Milk, Health Risk, Hygienic Conditions, Microbial Quality.