The aim of this study was to map the camel milk value chain and establish the predisposing factors for increase in microbial counts in milk along the chain. Isiolo County was chosen for the study. Data collection was done through key informant interviews, structured interview schedules, observation and microbial analysis of milk samples. During milk sampling, milk temperature, environmental temperature, time and volume of milk from which the sample was taken were recorded. Along the value chain, microbial counts in milk increased significantly from log10 4.91 ± 1.04 CFU/ml at production to log10 7.52 ± 1.32 CFU/ml at Nairobi market for total viable counts and log10 3.68 ± 1.28 CFU/ml at production to log10 6.42 ± 1.13 CFU/ml at the Nairobi market for coliform counts. At production, milking persons neither washed their hands nor cleaned the camels’ udder before milking, and plastic, non-food grade containers were the only form of receptacles used for milk along the chain. The relationship between microbial counts and time taken to transport milk along the chain was significant while the volume of milk in the receptacle had no effect on microbial counts. The milk was held at a temperature of between 28 and 32.5 °C before delivery to secondary collection centres from 10:15 am to 6:30 pm for cooling. Training on milk quality for milk handlers at the collection centre had no effect on microbial counts. Affordable access to low-cost food grade plastic containers as well as cooling milk in the individual receptacles within two hours of milking, without bulking and refilling again into the receptacles for transportation, as is the practice, would reduce microbial counts. Similarly, training on milk quality should start at production where milk contamination is initiated. Finally, milk value addition would improve milk shelf-life enabling access to distant markets. This would greatly improve the livelihoods of the pastoral camel milk producers.

中文翻译：

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易感因素对肯尼亚牧场奶业价值链中骆驼奶中微生物负荷的影响

这项研究的目的是绘制骆驼奶价值链图，并确定沿链的牛奶中微生物数量增加的诱因。选择伊西奥洛县进行研究。数据收集是通过重要的知情人访谈，结构化的访谈时间表，牛奶样品的观察和微生物分析完成的。在牛奶取样过程中，记录了从中取样的牛奶温度，环境温度，时间和牛奶量。沿着价值链，牛奶中的微生物数量从生产时的log10 4.91±1.04 CFU / ml显着增加到内罗毕市场上的log10 7.52±1.32 CFU / ml的总可行计数，log10 3.68±1.28 CFU / ml生产中的log10 3.68±1.28 CFU / ml的生产量达到log10 6.42±内罗毕市场上大肠菌群计数为1.13 CFU / ml。在生产中 挤奶人员挤奶前既不洗手也不清洗骆驼的乳房，塑料，非食品级容器是沿链条用于牛奶存放的唯一形式。微生物数量与沿链运输牛奶所需时间之间的关系很明显，而容器中的牛奶量对微生物数量没有影响。将牛奶保持在28至32.5°C之间的温度，然后从上午10:15到下午6:30输送到二级收集中心进行冷却。在收集中心对牛奶从业人员进行牛奶质量培训对微生物计数没有影响。可以在挤奶后的两个小时内以经济的价格使用低成本的食品级塑料容器，并可以在各个容器中冷却牛奶，而无需散装然后再次填充到容器中进行运输，按照惯例，这将减少微生物数量。同样，关于牛奶质量的培训应从开始牛奶污染的生产开始。最后，牛奶增值将提高牛奶的保质期，从而进入遥远的市场。这将大大改善牧业骆驼奶生产者的生计。