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Background: The microbiological quality of raw milk is relatively a new subject that interest more actors of milk production in Algeria. Until now, the raw milk collected presented a high rate of microbial contamination, prejudicial for human consumption and dairy processing. Objective: The aim of this study is to assess the hygienic and sanitary quality of raw milk produced throughout three segments where milk is handled in Tizi Ouzou area (Algeria). Methodology: For this, 174 samples of raw milk were collected throughout farms, collectors and local markets and submitted for microbiological analysis. Results: The results of this study showed that microbial contamination of raw milk increase along the dairy chain. The mean log10 of TBC at farm level was 6.73±0.25 log10 CFU mL–1. This value increase to reach a load of 6.81±0.19 and 7.2±1.05 log10 CFU mL–1 at collection centers and market points, respectively. In addition, cases of contamination by S. aureus and antibiotic residues were observed. Conclusion: This study suggest that improving of microbial quality of raw milk requires the establishment a quality policy with the training of farmers on good hygienic practices.
