Evaluation of milk hygiene and quality in Guinea and The Gambia
International Trypanotolerance Centre, PMB 14, The Gambia

Fresh milk is regarded as one of the best commodities for healthy nutrition. Regular consumption, particularly by children, prevents anaemia, osteoporosis, avitaminoses, to name just a few.

During a recent market survey in Guinea and The Gambia, carried out by researchers of the International Trypano-tolerance Centre, it was found that almost 100% of locally produced milk is consumed fresh or soured and is, if not consumed at household level, taken to the nearest markets for sale.
 

Bacteriological testing of a large number of milk samples from 4 markets in The Gambia and 5 markets in Guinea revealed results which changed our views on the wholesomeness of this milk! Up to 100% of the samples were contaminated with bacteria, of which some (E.coli, Staphylococcus, Clostridia, Bacillus cereus, Salmonella and Listeria) can cause serious illness in people. The majority of bacterial agents, however, can be clearly attributed to unhygienic handling of the milk either during transportation from the farm to the market or during market sale.

The ultimate solution for this potential public health hazard is the development of a dairy industry with collection, pasteurisation and processing facilities. This, in some countries of the Region, is yet to be realized. In the meantime, it is highly recommended to the milk-loving consumer to boil fresh milk before consumption!

For details of this research project, please contact the Research Coordinator, ITC, PMB 14, Banjul, The Gambia (email: smunster@itc.gm)