Universidad de San Carlos de Guatemala

Facultad de Ciencias Qumicas y Farmacia

CALUSAC
Ingles Tcnico

Ana Cristina Caballeros Vsquez 201322156 3624683

Critical Review #1
Bacterial contaminations of raw cows milk consumed at Jigjiga City of
Somali Regional State, Eastern Ethiopia

In the article Bacterial contaminations of raw cows milk consumed at Jigjiga City of
Somali Regional State, Eastern Ethiopia, the authors of the International Journal of Food
Contamination, discuss the level and sources of pollution in milk on the production and
distribution processes. The authors make a strong case for the fact that the primary source
of this is that the milk might be unpasteurized, as discussed in the article this may lead to
different prevalence of microorganisms, as Escherichia coli, Staphylococcus aureus,
Shigella Sp. 21, Proteus sp. and Salmonella sp. 4, this also leading to the resistance of this
organisms to Doxycycline and Ampicillin, Ampicillin, Amoxicillin, penicillin G,
tetracycline 20 and very low level of resistance to vancomycin 2 and rifampicin 1. They
also give excellent evidence to support the prevalence of these bacterial species by a study
area in which they describe the material storage, the percentage of positive samples and the
P value of the study, as well as allowing to compare the contamination between the
production and distribution processes.
The authors claim that the antimicrobial susceptibility tests of the bacterial isolates were
grossly very variable because the different bacterial species that persist on the samples were
resilient for many medicines. The levels of contamination with each isolated bacterium
were higher across critical sampling points. This revealed that raw cows milk in the study
area could be an important source of infection with a wide range of enteropathogens. An
important source of bacterium on milk is fecal pollution probably from cow dung.
This statements are supported by well-made points. First, the authors used a study area
where they found different levels of contamination on the samples, the organisms founded
are the same you can discover on fecal products of cow and other animals. Second, they
integrate the studies that were made in the different sampling point. They also prove that
these organisms are resistant for may medicines which make them harder to find.
In my opinion the article did an exceptional job of providing detailed data and graphs to
support the authors claims about different contamination levels and processes used on the
manufacturing process of milk. Their statements regarding the contamination of
unpasteurized milk, the resistance of the microorganisms founded to some medicines and
the importance of a control program on the distribution and vending area make clear sense.