<![CDATA[Informal markets are important in the supply chain of dairy products in Zimbabwe. The objective of this study was to determine the prevalence of S. aureus, Salmonella spp and E. coli in naturally fermented milk and its survival during controlled milk fermentation. Thirty samples of naturally fermented milk were collected from milk vendors in Harare and Gweru central business districts together with 15 raw milk samples from five dairy farms around two towns. All samples were analysed for pH while naturally fermented milk samples were further analysed for total bacterial count, total coliform, lactic acid bacteria, Salmonella spp., E. coli and S. aureus at 0 h while raw milk samples were analysed for the same parameters at 0, 12 and 24 h during natural fermentation. Four samples of commercial UHT milk were obtained, 2 were inoculated with a starter culture together with S. aureus and E. coli respectively while the other 2 were inoculated with starter culture, allowed to ferment and then inoculated with both E. coli and S. aureus respectively when the milk had set. Samples were tested for pH, E. coli and S. aureus during fermentation at 0, 6, 12, 18 and 24 h. Total bacteria counts of samples from vendors ranged between 6.55±0.31 to 9.00±0.04 log10 CFU/mL while total coliform ranged from 2.06±0.14 to 6.70±0.10 log10CFU/mL. E. coli were enumerated in all samples in the range of 1.33±0.15 to 5.83±0.10 log10CFU/mL. S. aureus was enumerated in 5 of the 10 samples where it ranged between 5.00±0.20 to 6.07±0.25 log10CFU/mL. Both S. aureus and E. coli survived acidic conditions during fermentation. The occurrence and survival of these pathogens raise compliance concerns with Zimbabwean food safety legislation. It is therefore recommended that food business operators producing and or selling naturally fermented milk must adhere to strict hygienic practices. In addition, strengthening enforcement of existing food legislation in Zimbabwe and improving the capacity of national food control systems; particularly for informal and small-scale dairy processors; remain critical priorities, as widely recognised across developing countries.]]>
