Microbiological quality of raw donkey milk from Campania Region

• Main Authors: Nicola Costanzo, Rossella Di Palo, Adriano M.L. Santoro, Eleonora Sarno
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2012-07-01
• Series: Italian Journal of Animal Science
• Subjects: Donkey milk, Total bacterial count, Enterobacteriaceae, Shelflife
• Online Access: http://www.aspajournal.it/index.php/ijas/article/view/2426

Microbiological quality of raw milk from eight healthy donkeys reared in Campania Region was investigated. A total of 152 samples were analyzed in order to evaluate the milk safety status trough monitoring mesophilic total bacterial count (TBC) at 32°C and 20°C, psychrophilic TBC at 5°C, <em>Enterobacteriaceae</em>, <em>Salmonella</em> spp., <em>Listeria monocytogenes</em>, <em>Staphylococcus aureus</em> and somatic cell count (SCC). The ranges for mesophilic bacteria at 32°C, 20°C and psychrophilic bacteria at 5°C were, respectively, 2.80-4.00 Log CFU/mL, 2.84-3.92 Log CFU/mL and 1.27-2.12 Log CFU/mL. <em>Enterobacteriaceae</em> showed a load ranging between 0.68-1.93 Log CFU/mL. No pathogenic bacteria were isolated. Estimated SCC values were always under 50,000 cells/mL. Additionally quantitative changes of bacterial population in raw bulk milk during eight storing days at 8°C and 3°C, were evaluated. Firstly, fresh bulk milk was contaminated by bacteria with a mean TBC at 32°C and 20°C of 2.71 Log CFU/mL and 2.64 Log CFU/mL, respectively, whereas TBC at 5°C and <em>Enterobacteriaceae</em> were not detected. After eight days of storage at 8°C, TBC at 32°C, 20°C and <em>Enterobacteriaceae</em> increased by three Log and TBC at 5°C by five Log. On the other side, after eight days of storage at 3°C no gradual Log increase was detected. Our results showed that donkey milk could be a good healthy ingredient for feeding where good hygienic procedures are applied and storage is kept at temperature lower than 3°C.