Isolation of salmonella from Raw milk and Cheese

##plugins.themes.academic_pro.article.sidebar##

Published Feb 21, 2026
https://doi.org/10.70436/nuijb.v5i01.417
Download
PDF 0
Statistic

Downloads

Download data is not yet available.
Vol. 5 No. 01 (2026): January

##plugins.themes.academic_pro.article.main##

Ziaulislam Nowbahar
Zabul Institute of Higher Education
Ahmad Farid Rawan
Nangarhar University
Hajigul Hamat
Zabul University
Gul Nabi Noori
Zabul University
Hayatullah Takal
Zabul University

Abstract

Milk and dairy products are considered among the most valuable nutritional sources for humans because they provide all the essential nutrients, including proteins, fats, carbohydrates, vitamins, and minerals,the current study aimed to isolation of salmonella from raw milk and cheese In this study, 15 samples of raw milk and 15 samples of cheese, making a total of 30, were collected from different milk and cheese vendors in Jalalabad city. from November 22, 2017, to April 19, 2018, The samples were placed in sterilized bottles and transferred within 24 hours to the Microbiology Laboratory of the Faculty of Veterinary Science. The samples were cultured, subjected to Gram staining, and examined under a microscope for the identification of Salmonella bacteria .The results showed that , among cheese samples, 1(7%) were positive for salmonella and 14 (93%) were negative. In raw milk samples,0(0%) were positive for salmonella and 15(100%) were negative.It can therefore be concluded that Salmonella was detected at a very low prevalence in raw milk and cheese, whereas other microorganisms, such as Shigella, were present at a considerably higher rate.

Keywords

Cheese, Jalalabad, Raw, milk, Salmonella, and, S.S, Agar

##plugins.themes.academic_pro.article.details##

Author Biographies

Ziaulislam Nowbahar, Zabul Institute of Higher Education

Department of  Animal Science, Faculty of Agriculture, Zabul Institute of Higher Education, Qalat, Afghanistan

Ahmad Farid Rawan, Nangarhar University

Pre-Clinic Department, Veterinary Science Faculty, Nangarhar University, Jalalabad, Afghanistan

Hajigul Hamat, Zabul University

Department Animal Science, Faculty of Agriculture, Zabul University, Qalat, Afghanistan

Gul Nabi Noori, Zabul University

Department of  Animal Science, Faculty of Agriculture, Zabul University, Qalat, Afghanistan

Hayatullah Takal, Zabul University

Department of Animal Science, Faculty of Agriculture, Zabul University, Qalat, Afghanistan

How to Cite
Nowbahar, Z., Rawan, A. F., Hamat, H., Noori, G. N., & Takal, H. (2026). Isolation of salmonella from Raw milk and Cheese. Nangarhar University International Journal of Biosciences, 5(01), 10–15. https://doi.org/10.70436/nuijb.v5i01.417

References

  1. Bhunia, A. K., Johnson, M. G., & Ray, B. (2008). Foodborne microbial pathogens: Mechanisms and pathogenesis. Springer.
  2. CDC. (2008). Multi-state outbreak of Salmonella Serotype Typhimurium infections associated with drinking unpasteurized milk—Illinois, Indiana, Ohio, and Tennessee, 2002–2003. MMWR, 52, 613–615. http://www.cdc.gov/mmwr/preview/mmwrhtml/mm5226a3.htm
  3. Claeys, W. L., Cardoen, S., Daube, G., De Block, J., Dewettinck, K., Dierick, K., De Zutter, L., Huyghebaert, A., Imberechts, H., Thiange, P., Vandenplas, Y., & Herman, L. (2013). Raw or heated cow milk consumption: Review of risks and benefits. Food Control, 31(1), 251–262. https://doi.org/10.1016/j.foodcont.2012.09.035
  4. European Food Safety Authority. (2015). Scientific opinion on the public health hazards to be covered by inspection of dairy products. EFSA Journal, 13(6), 4154.
  5. European Food Safety Authority. (2020). The European Union One Health 2019 zoonoses report. EFSA Journal, 18(12), e06406. https://doi.org/10.2903/j.efsa.2020.6406
  6. FAO. (2006). Dairy development and food security. Food and Agriculture Organization.
  7. FAO. (2008). Milk and dairy products in human nutrition. Food and Agriculture Organization.
  8. FAO. (2019). Milk and dairy products in human nutrition. FAO.
  9. FDA. (2014). Summary report: Raw milk and cheese aged >60 days. Office of Compliance, Center for Food Safety and Applied Nutrition.
  10. Fontaine, J., et al. (1980). Epidemiology of salmonellosis. Journal of Infectious Diseases, 142(1), 37–44.
  11. Gerosa, S., & Skoet, J. (2012). Milk availability: Trends in production and consumption. FAO Animal Production and Health Paper, 171, 1–62.
  12. Girmavd, B., et al. (2009). Microbiological contamination in raw milk: Sources and prevalence. Journal of Dairy Science, 92(4), 1230–1238.
  13. Gran, J. D., et al. (2003). Microbiological safety of raw milk and dairy products. International Dairy Journal, 13(2), 87–94.
  14. Grace, D., Randolph, T., Olawoye, J., Dipelou, M., & Kang’ethe, E. (2015). Participatory risk assessment: A new approach for safer food in vulnerable African communities. Development in Practice, 25(6), 791–804. https://doi.org/10.1080/09614524.2015.1046438
  15. Kumar, T., Mahajan, N. K., & Rakha, N. K. (2012). Isolation and prevalence of Salmonella serovars from poultry in different parts of Haryana, India. Indian Journal of Animal Science, 82, 557–560.
  16. Majowicz, S. E., Musto, J., Scallan, E., Angulo, F. J., Kirk, M., O’Brien, S. J., Jones, T. F., Fazil, A., & Hoekstra, R. M. (2010). The global burden of nontyphoidal Salmonella gastroenteritis. Clinical Infectious Diseases, 50(6), 882–889. https://doi.org/10.1086/650733
  17. Mendelson, M., et al. (2001). Nutritional quality of milk and dairy products. British Journal of Nutrition, 85(1), 1–6.
  18. Mourad, A. K., et al. (2014). Nutritional and microbial quality of milk. Journal of Dairy Research, 81(3), 290–298.
  19. Raheem, D., et al. (2009). Cheese production and microbial influence. International Journal of Dairy Technology, 62(1), 7–15.
  20. Ralph, N., et al. (1998). Public health risks of raw milk consumption. Food Control, 9(3), 123–130.
  21. Sanoyomi, L., et al. (2010). Milk composition and its nutritional significance. Food Chemistry, 121(4), 987–992.
  22. Scicon. (2011–2013). Advice: Scientific committee of the FASFC on the risk-benefit evaluation of raw cow milk consumption and the effect of heat treatment on these risks and benefits. Retrieved October 13, 2014, from [online].
  23. Shresth, A., et al. (2011). Dairy hygiene and human health. Journal of Food Protection, 74(5), 821–830.
  24. Stanton, C., et al. (2013). Microbial quality of milk and dairy products. Dairy Science & Technology, 93(1), 3–15.
  25. Torres, J., et al. (2012). Global consumption of dairy products and nutritional impact. Nutrition Reviews, 70(11), 654–662.
  26. Verraes, C., Vlaemynck, G., Van Weyenberg, S., De Zutter, L., Daube, G., Sindic, M., Uyttendaele, M., & Herman, L. (2014). A review of the microbiological hazards of dairy products made from raw milk. International Dairy Journal, 34(2), 87–99. https://doi.org/10.1016/j.idairyj.2013.09.011
  27. Walstra, P., Wouters, J. T. M., & Geurts, T. J. (2018). Dairy science and technology (2nd ed.). CRC Press.
  28. WHO. (2018). Salmonella (non-typhoidal). https://www.who.int/news-room/fact-sheets/detail/salmonella-(non-typhoidal)
  29. Wray, C., et al. (1974). Isolation of Salmonella Typhimurium from cow’s milk. Veterinary Record, 95(2), 47–50.
  30. Note For Author(s)
  31. The processing fee to the Nangarhar University International Journal of Biosciences (NUIJB) is payable after the article is accepted for publication. The processing fee for one article is USD 100 for international authors and USD 50 for Afghan authors.

Most read articles by the same author(s)