Assessment of milk quality and food safety challenges in the complex Nairobi dairy value chain

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cg.authorship.typesCGIAR and developing country instituteen_US
cg.authorship.typesCGIAR and advanced research instituteen_US
cg.contributor.affiliationUniversity of Nairobien_US
cg.contributor.affiliationInternational Livestock Research Instituteen_US
cg.contributor.affiliationDirectorate of Veterinary Services, Kenyaen_US
cg.contributor.affiliationUniversity of Liverpoolen_US
cg.contributor.crpAgriculture for Nutrition and Healthen_US
cg.contributor.donorMedical Research Council, United Kingdomen_US
cg.contributor.donorCGIAR Trust Funden_US
cg.contributor.donorBiotechnology and Biological Sciences Research Council, United Kingdomen_US
cg.contributor.donorEconomic and Social Research Council, United Kingdomen_US
cg.contributor.donorNatural Environment Research Council, United Kingdomen_US
cg.contributor.donorLeverhulme Centre for Integrative Research in Agriculture and Healthen_US
cg.contributor.initiativeOne Healthen_US
cg.coverage.countryKenyaen_US
cg.coverage.iso3166-alpha2KEen_US
cg.coverage.regionAfricaen_US
cg.coverage.regionEastern Africaen_US
cg.creator.identifierEric M. Fèvre: 0000-0001-8931-4986en_US
cg.howPublishedFormally Publisheden_US
cg.identifier.doihttps://doi.org/10.3389/fvets.2022.892739en_US
cg.isijournalISI Journalen_US
cg.issn2297-1769en_US
cg.journalFrontiers in Veterinary Scienceen_US
cg.reviewStatusPeer Reviewen_US
cg.subject.actionAreaResilient Agrifood Systemsen_US
cg.subject.ilriDAIRYINGen_US
cg.subject.ilriFOOD SAFETYen_US
cg.subject.impactAreaNutrition, health and food securityen_US
cg.subject.sdgSDG 2 - Zero hungeren_US
cg.subject.sdgSDG 3 - Good health and well-beingen_US
cg.volume9en_US
dc.contributor.authorKiambi, S.en_US
dc.contributor.authorFèvre, Eric M.en_US
dc.contributor.authorAlarcón, P.en_US
dc.contributor.authorGitahi, N.en_US
dc.contributor.authorMasinde, J.en_US
dc.contributor.authorKang'ethe, Erastus K.en_US
dc.contributor.authorAboge, G.en_US
dc.contributor.authorRushton, J.en_US
dc.contributor.authorOnono, J.O.en_US
dc.date.accessioned2022-06-09T15:31:48Zen_US
dc.date.available2022-06-09T15:31:48Zen_US
dc.identifier.urihttps://hdl.handle.net/10568/119793en_US
dc.titleAssessment of milk quality and food safety challenges in the complex Nairobi dairy value chainen_US
dcterms.abstractFood networks present varying food safety concerns because of the complexity of interactions, production, and handling practices. We investigated total bacteria counts (TBCs) and total coliform counts (TCCs) in various nodes of a Nairobi dairy value chain and identified practices that influence food safety. A value chain analysis framework facilitated qualitative data collection through 23 key informant interviews and 20 focus group discussions. Content thematic analysis identified food safety challenges. Cow milk products (N = 290) were collected from farms (N = 63), collection centers (N = 5), shops/kiosks (N = 37), milk bars (N = 17), roadside vendors (N = 14), restaurants (N = 3), milk vending machines (N = 2), mobile traders (N = 2) and a supermarket (N = 1). Mean values of colony-forming units for TBC and TCC were referenced to East African Standards (EAS). Logistic regression analysis assessed differences in milk acceptability based on EAS. The raw milk from farms and collection centers was relatively within acceptable EAS limits in terms of TBC (3.5 × 105 and 1.4 × 106 respectively) but TCC in the milk from farms was 3 times higher than EAS limits (1.5 × 105). Compared to farms, the odds ratio of milk acceptability based on TBC was lower on milk bars (0.02), restaurants (0.02), roadside vendors (0.03), shops/kiosks (0.07), and supermarkets (0.17). For TCC, the odds that milk samples from collection centers, milk bars, restaurants, roadside vendors, and shops/kiosks were acceptable was less than the odds of samples collected from farms (0.18, 0.03, 0.06, 0.02, and 0.12, respectively). Comparison of raw milk across the nodes showed that the odds of milk samples from restaurants, roadside vendors, and shops/kiosks being acceptable were less than the odds of samples collected the farm for TBC (0.03, 0.04, and 0.04, respectively). For TCC, the odds of raw milk from collection centers, restaurants, roadside vendors, milk bars, and shops/kiosks being acceptable were lower than the odds of acceptability for the farm samples (0.18, 0.12, 0.02, 0.04, and 0.05, respectively). Practices with possible influence on milk bacterial quality included muddy cowsheds, unconventional animal feed sources, re-use of spoilt raw milk, milk adulteration, acceptance of low-quality milk for processing, and lack of cold chain. Therefore, milk contamination occurs at various points, and the designing of interventions should focus on every node.en_US
dcterms.accessRightsOpen Accessen_US
dcterms.audienceAcademicsen_US
dcterms.audienceScientistsen_US
dcterms.available2022-06-08en_US
dcterms.bibliographicCitationKiambi, S., Fèvre, E.M., Alarcon, P., Gitahi, N., Masinde, J., Kang'ethe, E., Aboge, G., Rushton, J. and Onono, J.O. 2022. Assessment of milk quality and food safety challenges in the complex Nairobi dairy value chain. Frontiers in Veterinary Science 9: 892739.en_US
dcterms.extent892739en_US
dcterms.issued2022-06-08en_US
dcterms.languageenen_US
dcterms.licenseCC-BY-4.0en_US
dcterms.publisherFrontiers Mediaen_US
dcterms.subjectfood safetyen_US
dcterms.subjectdairyingen_US
dcterms.typeJournal Articleen_US

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