Microbiological Quality of Raw Cow’s Milk Produced and Marketed System in the Town of Bongor, Chad

Background: Raw cow's Milk, intended for human consumption, is the complete product of the total and uninterrupted Milking of a healthy, well-fed and not overworked dairy cow. However, this raw Milk, even when Milked under adequate hygienic conditions, contains micro-organisms and spoils at room temperature. Aim: The aim of this study was to assess the sanitary quality of raw Milk produced and marketed in the town of Bongor in Chad. Methodology: The study was carried out in Bongor, Province of Mayo-Kebbi-Est (Chad). It focused on 30 samples of raw Milk analyzed using the standard microbiology method for counting germs and expressing quality. Results: Total dissatisfaction was determined in our samples for TAMF, Total Coliforms and Escherichia coli β-glucuronidase. The bacterial load of Staphylococcus aureus was abnormally high in 80% of cases, 40% of samples were contaminated with Yeasts and Molds, and 23.30% of RSAs were found to compromise quality. Salmonella spp, which were absent from our cultures, and Bacillus cereus, whose count did not exceed the permitted legal standard, were the only parameters that did not compromise the food quality of the product. Conclusion: In view of these observations, consumers would be exposed to a real danger to their health if nothing is done to improve the microbiological quality of raw Milk.