Hygienic assessment of spontaneously fermented raw camel milk (suusa) along the informal value chain in Kenya

Food Safety and Risk

Table 3 Incidence of Main groups of microorganisms isolated from the unintended suusa

Chain node	N	G+ rods^a	G- rods^a	G+ cocci^a	Spores^a	Y&M^a
Production	10	2	6	7	2	2
Cooling\bulking	12	6	8	7	3	2
Processed product	7	4	4	4	3	4
Market	10	8	8	6	5	3
Total	39	20	26	24	13	11
Incidence (%)		51	67	62	33	28

Key: N is the number of samples; G+: Gram positive, G-: Gram negative, Y&M: yeast and moulds: ^ais the number of positive observed for a specific group of organisms.

ISSN: 2731-9245