Staphylococcal poisoning from drinking non-pasteurized or non-homogenized milk was found to affect over 90% of a tested population in Debre Zeit, Ethiopia. The cause? “Staphylococcus aureus, a bacterium that can cause mastitis (udder infection) in dairy cows” according to collaborative research undertaken by scientists from the International Livestock Research Institute (ILRI) and Addis Ababa University. The bacteria can then produce enterotoxins in the milk which, when consumed by a person, cause a real risk of food poisoning.
Scientists have been measuring the level of staphylococcal poisoning – also known as food poisoning – found in the fermented milk in Debre Zeit. The research has also shown that traditional milk fermentation can help ensure milk is safe for consumption by reducing “the risk of food poisoning by Staphylococcus aureus by 93.7%.”
During milk souring: “…the organic acids produced during fermentation inhibit the growth of spoilage micro-organisms, thereby prolonging the storage life of the milk.” These traditional techniques are especially useful when industrial milk preparation methods are not available.
This study is a joint collaboration between scientists from ILRI and Addis Ababa University (see Safe food, fair food project) It was also published in the International Journal of Food Microbiology. For more information, read ILRI’s original blogpost.
Photo credit: ILRI