Milk Safety in Rwanda: Examining Practices, Microbial Contamination, and Antibiotic Residues Along the Milk Value...

Area of Science:

• Food Science
• Microbiology
• Public Health

Background:

• Raw milk is a significant protein source but can transmit foodborne illnesses.
• Assessing microbiological quality and antibiotic residues in milk is crucial for public health.

Purpose of the Study:

• To evaluate the microbiological quality of raw cow milk.
• To determine the prevalence of antibiotic residues in milk.
• To assess milk handling practices across Rwanda's dairy value chain.

Main Methods:

• Conducted a study across four milk sheds in Rwanda.
• Collected data from 144 dairy farmers, 70 transporters, 12 MCCs, and 46 retail points.
• Analyzed 390 milk samples for bacterial counts, Salmonella, and antibiotic residues.

Main Results:

• High levels of Total Mesophilic Bacteria, Total Coliforms, and E. coli were found, exceeding safety thresholds.
• Salmonella was detected in 18% of samples at milk collection centers (MCCs).
• Antibiotic residues were present in 48.5% of samples, with Tetracyclines being most common. High antimicrobial resistance was observed in Salmonella isolates.

Conclusions:

• Urgent need for improved on-farm hygiene and cold chain systems during milk transportation.
• Routine screening for antibiotic residues is essential throughout the dairy value chain.
• Interventions are required to mitigate food safety risks associated with raw milk consumption.