STUDY OF MICROBIOLOGICAL SAFETY OF CAMEL MILK AND SHUBAT

Camel milk and shubat – a fermented product made from camel milk – are traditionally consumed in countries of Central Asia, Africa, and the Middle East due to their beneficial properties, including improved metabolism and immune system support. However, the microbiological safety of these products remains a significant concern, especially when consumed in raw form. This study aims to assess the microbiological safety of camel milk and shubat collected in different seasons. Four samples were analyzed using microbiological methods such as CompactDry, Palcam, and Baird-Parker media to detect pathogenic microorganisms, including Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. Most samples showed no presence of pathogens, indicating good sanitary conditions. However, Listeria monocytogenes was detected in one shubat sample collected in September, indicating a potential health risk for consumers. These findings emphasize the need for regular microbiological monitoring, pasteurization, and adherence to sanitary standards during the production and storage of these products. Ensuring the microbiological safety of camel milk and shubat is crucial for public health, particularly for vulnerable groups.

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