International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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Original Research Articles                      Volume : 11, Issue:4, April, 2022

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : /
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2022.11(4): 286-294

Prevalence of Escherichia coli in Raw Cow’s Milk in Cuddalore District
Department of Microbiology, Faculty of Science, Annamalai University, Annamalai Nagar- 608002, Tamil Nadu, India
*Corresponding author

Milk is considered a complete and nutritious food for the new-born mammal and human beings, but it is considered as a good medium for many microorganisms. The consumption of raw milk and its products, which lead to the transmission of various diseases. The ability of raw milk to support the growth of several pathogenic microorganisms that can lead to spoilage of the product and infections in consumers. In the present investigation a survey was undertaken to collect raw milk samples from Local Vendorsin cuddalore district. Based on the Morphological and Biochemical characterization presence of E.coli were confirmed. Out of Twelve milk sample tested, the sample 2 sample 4, sample 7 and sample 9 exhibit the presence of E.coli. So it is observed raw milk attributed from different dairy farm is enabling cross contamination resembling growth of various microbial organism by different ways such as they are mixed fresh clean milk with mastitis milk, unclean hands of workers, unclean utensils and unhygienic water supply for washing the utensils could be the source for accelerating the bacterial contamination.

Keywords: Pasteurization, food-borne infections, sanitation practices, workers

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How to cite this article:

Subham Prasad Beher, Sangeetha Dayalan, Tharani Jayakumar  and Ishwarya Rajendran. 2022. Prevalence of Escherichia coli in Raw Cow’s Milk in Cuddalore DistrictInt.J.Curr.Microbiol.App.Sci. 11(4): 286-294. doi:
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.