Prevalence and Phenotypic Characterization of Candida Species Isolated from Raw Milk and Local Dairy Products

Abstract

Milk and traditional dairy products are essential nutritional sources, but their rich nutrient profile and high moisture content make them highly susceptible to fungal contamination. The presence of opportunistic yeasts in unpasteurized dairy poses significant public health risks to consumers and reduces the overall quality of the products. Therefore, this study aimed to isolate, phenotypically characterize, and determine the prevalence of Candida species in raw milk and locally produced cheese to comprehensively evaluate their microbial safety. A total of 150 dairy samples, comprising raw cow milk (n=40), raw buffalo milk (n=35), and local cheese (n=75), were analyzed using HiChrome™ Candida differential agar. The results revealed an alarming overall Candida prevalence of 54.0%. The maximum contamination rate was observed in local cheese (65.3%), followed by raw buffalo milk (45.7%) and raw cow milk (42.5%). From these samples, 235 Candida isolates were successfully recovered. Candida albicans emerged as the most dominant species, representing 30% of the total isolates, accompanied by a significant presence of non-albicans species including Candida krusei (20%), Candida glabrata (20%), Candida tropicalis (15%), and Candida parapsilosis (15%). Statistical evaluation using the Chi-square test demonstrated no significant variance (p > 0.05) in the distribution of Candida species across the three examined dairy sources. This indicates that the high fungal burden is not dependent on the animal species, but rather originates from shared unsanitary milking environments and unsterilized manual processing. In conclusion, these findings highlight a direct health hazard, necessitating the urgent implementation of strict hygienic measures and quality control protocols in local dairy manufacturing.