Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia, Ethiopia

Project Title: Ensuring the Safety and Quality of Milk and Dairy Products Across the Dairy Value Chain in Ethiopia

Target Country: Ethiopia

Principal Partner: Addis Ababa University and Kansas State University

Supporting Source: Bill & Melinda Gates Foundation, United Kingdom's Department for International Development

Collaborators: Addis Ababa University and Kansas State University faculty

• Addis Ababa University Scientists
  • Ashagrie Zewdu - Assistant Professor, Project Leader
• Kansas State University:
  • Jessie Vipham - Assistant Professor Global food systems, Department of Animal Science and Industry
• Penn State University:
  • Catharine Cutter - Professor of food science, Assistant director for Food Safety and Quality Programs
  • Kerry Kaylegian - Assistant research professor, Extension dairy foods specialist
  • Jasna Kovac - Assistant Professor of Food Science, Project Leader

Project Description:

In Ethiopia, it is very common to drink raw milk, which leads to public health concerns as this can facilitate the transmission of foodborne pathogens such as Campylobacter, Listeria monocytogenes and Salmonella. Foodborne diseases are a major concern around the world, specifically in developing countries, like Ethiopia, where dairy products are produced and processed under unhygienic conditions. To confront this issue, scientists at Addis Ababa University in Ethiopia and Kansas State University have collaborated to create a program providing food-safety training to build the capacity of Ethiopian academic, government and industry institutions for monitoring the prevalence of foodborne microbiological hazards in the Ethiopian dairy food supply chain. The program enables Penn State food safety specialists to teach pathogen-detection methods to visiting Ethiopian collaborators and laboratory staff from Ethiopian universities and government agencies. These methods include the pasteurization of raw milk and dairy products, hygienic practices for livestock and milk handlers to ensure the cleanliness of milk-collection and storage containers, as well as limit microbial growth during transportation and in processing facilities.