Milk Product Safety and Household Food Hygiene Influence Bacterial Contamination of Infant Food in Peri-Urban Kenya

Vivian Hoffmann; Sheillah Simiyu; Daniel K Sewell; Kevin Tsai; Oliver Cumming; Jane Mumma; Kelly K Baker

doi:10.3389/fpubh.2021.772892

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Milk Product Safety and Household Food Hygiene Influence Bacterial Contamination of Infant Food in Peri-Urban Kenya

Journal article

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Peer reviewed

Milk Product Safety and Household Food Hygiene Influence Bacterial Contamination of Infant Food in Peri-Urban Kenya

Vivian Hoffmann, Sheillah Simiyu, Daniel K Sewell, Kevin Tsai, Oliver Cumming, Jane Mumma and Kelly K Baker

Frontiers in public health, Vol.9, pp.772892-772892

2021

DOI: 10.3389/fpubh.2021.772892

PMCID: PMC8861079

PMID: 35211451

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Abstract

Milk is a common infant food in peri-urban Kenya that can transmit diarrhea-causing enteric pathogens. Little is known about how contamination of milk at point of purchase and household handling of milk-based infant foods contribute to infant exposure to enteric pathogens. To compare the prevalence and concentrations of bacterial indicator organisms and enteric pathogens in unpackaged, fresh pasteurized, and ultra-high temperature (UHT) treated milk at purchase and assess the influence of the type of milk used to prepare infant food on contamination of this food. Paired samples of purchased milk and infant food prepared with this milk were obtained from 188 households in low-income neighborhoods in Kisumu, Kenya. Samples were cultured on selective media to isolate S spp., spp., and , with pathogens validated by PCR. Probability of detection of these bacteria was compared by milk product treatment and packaging method, and between milk at point of purchase vs. food at point of infant consumption. Unpackaged milk was most contaminated at point of purchase, but bacterial contamination was also present in pasteurized and UHT milk at purchase. Presence of bacteria in UHT and fresh pasteurized milk at purchase predicted presence of the same bacteria type in infant food. Prevalence of bacterial contamination and concentration level for bacterial indicators generally increased between point of purchase and consumption in UHT and fresh pasteurized milk-based food but decreased in unpackaged milk-based food. Prevalence of the four fecal bacteria were similar in infant foods prepared with each type of milk. Both pre-market contamination and post-purchase handling influence the likelihood of infants ingesting foods contaminated by diarrheal pathogens.

food treatment and sterilization

household hygiene

enteric diseases

foodborne bacterial pathogens

infant food

food systems

food exposure

milk contaminants

Details

Title: Subtitle: Milk Product Safety and Household Food Hygiene Influence Bacterial Contamination of Infant Food in Peri-Urban Kenya
Creators: Vivian Hoffmann - International Food Policy Research Institute
Sheillah Simiyu - Africa Population Health Research Center, Nairobi, Kenya
Daniel K Sewell - University of Iowa
Kevin Tsai - University of Iowa
Oliver Cumming - University of London
Jane Mumma - Great Lakes University of Kisumu
Kelly K Baker - University of Iowa
Resource Type: Journal article
Publication Details: Frontiers in public health, Vol.9, pp.772892-772892
DOI: 10.3389/fpubh.2021.772892
PMID: 35211451
PMCID: PMC8861079
NLM abbreviation: Front Public Health
eISSN: 2296-2565
Grant note: DOI: 10.13039/501100015815, name: Consortium of International Agricultural Research Centers; DOI: 10.13039/501100007729, name: Ministerie van Buitenlandse Zaken; DOI: 10.13039/501100000278, name: Department for International Development, UK Government
Language: English
Date published: 2021
Academic Unit: Occupational and Environmental Health; Epidemiology; Biostatistics; Public Policy Center (Archive)
Record Identifier: 9984226821502771

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