Microbiological quality of street vended Panipuri in Jagtial district of Telangana, India

2021 ◽  
Author(s):  
Venkatesh Teegala ◽  
Kanakamedala Bipin Chandra Pavan ◽  
Anumolu Vijaya Kumar
Keyword(s):  
Staphylococcus Aureus ◽  
Human Health ◽  
Urban Areas ◽  
Microbiological Quality ◽  
Cost Effective ◽  
Total Coliform ◽  
Plate Count ◽  
Standard Plate Count ◽  
The People

Street vended foods have gained a lot of popularity in recent days owing to their appealing taste and flavour. These foods apart from the taste and flavour, have been cost-effective and easily available for all people. That has been the reason for such high demand for these foods in all walks of life and are being relished by the populations from the rural to urban areas. Street foods have been satisfying the hunger of a good percentage of people at an affordable cost. On the other side of the situation, these foods have been posing a good risk of health problems for the people because of the unhygienic methods and process of preparation of these foods by the mostly illiterate community of businessmen who have been preparing them. Hence the need of evaluating these foods for the contamination levels and risk factors for human health have been exponentially felt and the present study was taken up. Therefore, the present study was carried out to check the microbiological quality of street vended panipuri sold in Korutla, Metpally, and Jagtial towns of Jagtial Dist, Telangana state. A total of ninety-six samples viz., water, dall and kachori (thirty two each) were aseptically collected from various vendors and were subjected for standard plate count, total Coliform count, total Salmonella count and total Staphylococcus aureus count. Results revealed that 74% of samples had high loads of bacterial pathogens such as Escherichia coli (41%), Staphylococcus aureus (31%), sp. (20%), Pseudomonas sp. (5%) and yeast (3%). Hence, it has been enumerated that the quality of street foods must be monitored, and standards of the microbiological load have to be followed for human health safety.

Microbiological Studies of Chesapeake Bay Soft-shell Clams (Mya arenaria)

1990 ◽  
Vol 53 (12) ◽  
pp. 1052-1057 ◽  
Author(s):  
TUU-JYI CHAI ◽  
TZYY-JAN HAN ◽  
RALPH R. COCKEY ◽  
PATRICIA C. HENRY
Keyword(s):  
Chesapeake Bay ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Mya Arenaria ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Geometric Means ◽  
Standard Plate Count ◽  
Soft Shell ◽  
Standard Plate

A total of 472 samples of soft-shell clams (Mya arenaria), collected from three major clam harvest areas in the Chesapeake Bay and dockside check stations, was analyzed for standard plate count (SPC), total coliforms, fecal coliforms, Escherichia coli, and coliphages. SPC increased during the summer season. SPC geometric means of 2.6 × 104, 6.9 × 104, and 7.2 × 104/g, respectively, were found in three major harvest areas. Fecal coliforms remained relatively stable with geometric means of 30, 54, and 62/100 g. As seasonal temperatures increased, the total coliform geometric means declined slightly ranging from 1,500 to 6,300/100 g. E. coli means were low (< 27/100 g). The occurrence and levels of male-specific coliphages were also low and did not correlate with bacteriological quality. No significant microbiological quality difference was found between soft-shell clams sampled from harvest waters and check stations. Results indicate that the microbiological quality of soft-shell clams either at harvest or check stations was satisfactory.

Bacteriological Quality of Fresh Seafood Products from Seattle Retail Markets

1983 ◽  
Vol 46 (10) ◽  
pp. 901-909 ◽  
Author(s):  
CARLOS ABEYTA
Keyword(s):  
Puget Sound ◽  
Microbiological Quality ◽  
Mean Value ◽  
Plate Count ◽  
Arithmetic Means ◽  
Retail Markets ◽  
Standard Plate Count ◽  
Standard Plate ◽  
Seafood Products

A microbiological survey of 287 (fresh) seafood products from Puget Sound retail markets was conducted over a period of 1 year. The microbiological quality of fresh seafood was high, with only 2.1 % of the samples exceeding the maximum limit for acceptability as suggested by the International Commission on Microbiological Specifications for Foods (ICMSF). The overall microbiological data of positive units given as arithmetic means were: coliforms MPN/g, 199; Escherichia coli MPN/g, 21; coagulase-positive Staphylococcus aureus MPN/g, 66; enterococci/g, 9121; Clostridium perfringens/g, 18; Bacillus cereus/g, 100; and Vibrio parahaemolyticus MPN/g, 3.7. The standard plate count means 1.0 × 103 to 2.5 × 107 colony-forming units (CFU)/g, giving a mean value of 2.0 × 105 CFU/g. The percentages of seafood samples positive for pathogens were S. aureus, 37.6; Yersinia enterocolitica, 3.8; V. parahaemolyticus, 2.8; C. perfringens, 2.4; and B. cereus, 0.7. Vibrio cholerae, Clostridium botulinum, Salmonella and Shigella species were not isolated.

Effect of Low-Temperature Cleaning of Milking Equipment on the Microbiological Quality of Raw Milk

1983 ◽  
Vol 46 (1) ◽  
pp. 58-60 ◽  
Author(s):  
J. B. STONE ◽  
A. N. MYHR ◽  
I. DAVIE
Keyword(s):  
High Temperature ◽  
Low Temperature ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Raw Milk ◽  
Negative Slope ◽  
Plate Count ◽  
Pipeline System ◽  
Standard Plate Count

Effect on the microbiological quality of milk of using a special cleaning detergent (Diversey-Wyandotte, Inc.) for low-temperature (initial 43.8°C, end of wash 35.4°C) washing in a milking parlor pipeline system was compared to regular high-temperature (initial 73°C, end of wash 43.8°C) wash of the system. Microbiological quality of the milk was determined by standard plate count (SPC) and psychrotrophic bacterial count (PBC). Cleanliness of equipment was evaluated by measurement of calcium deposits and visual inspection. Statistical analysis of data over time (June 5 to September 16, 1980) indicated no difference in SPC and PBC of milk between low-and high-temperature washing and, although there was a significant negative slope of PBC with time, this was due to factors other than treatment. Calcium soil deposition and visible evaluation of the equipment were not different for the wash temperatures.

scholarly journals Microbiological Quality of Ready - to - Eat Food from Dhaka, Bangladesh

2019 ◽  
Vol 7 (1) ◽  
pp. 161-168 ◽  
Author(s):  
AVIJIT BANIK ◽  
MARUF ABONY ◽  
SUVAMOY DATTA ◽  
SYEDA TASNEEM TOWHID
Keyword(s):  
Antibiotic Resistance ◽  
Public Awareness ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Plate Count ◽  
Diffusion Method ◽  
Plate Count Agar ◽  
Antibiotic Resistance Profile

The objective of this research was to assess the microbiological quality of ready-to-eat food available in Dhaka city, Bangladesh, and check the risk factors associated with ingestion of ready-to-eat food from popular public places. This study was conducted in the Center of Excellence in the Department of Microbiology, Primeasia University, Dhaka, Bangladesh from August 2016 to February 2017. Forty-five samples belonging to 18 categories were collected aseptically in triplicates in pre-sterilized zip-lock bags or sterile bottles from Banani area from local street vendors. Samples were transported to and analysed in the Laboratory of Department of Microbiology, Primeasia University according to standard food analysis methods. Total viable count (TVC) and Total coliform count (TCC) were determined by using plate count agar (PCA) andMacConkey agar plates respectively. Antibiogram of the isolated strains was conducted with commercial antibiotics according to the Kirby-Bauer disc diffusion method on Mueller-Hinton agar medium. Identification of the coliforms together with antibiotic-resistance profile showed Escherichia coli, Enterobactersakazaki, Citrobacterfreundii and Salmonella typhimurium were present in various foods. E. coli and S.typhimurium showed increased sensitivity against Ampicillin 10 mg and Sulfamethoxazole 25 mg. The occurrence of antibiotic-resistance potential pathogens in ready-to-eat food poses a considerable health risk to consumers. Public awareness and timely assessment of food safety are needed to avoid the risks of food-borne infection and intoxication from ready-to-eat food.

scholarly journals Microbiological Quality of Ice Cream Available in Chittagong

1970 ◽  
Vol 25 (2) ◽  
pp. 135-136
Author(s):  
M Tarek Hossain ◽  
AKM Humayun Kober
Keyword(s):  
Microbiological Quality ◽  
Ice Cream ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Viable Count ◽  
Coliform Count ◽  
Standard Plate Count ◽  
Standard Plate

A study was carried out to investigate microbiological quality of ice cream available in Chittagong area of Bangladesh during June to July 2008. Each brand of ice cream was collected from retail stores of Chittagong City. Standard plate count (SPC) and coliform count were done for bacteriological assessment of the ice cream samples. The average SPC count of Kwality, Igloo and Sub Zero ice cream samples were 2 x 103, 3 x 103 and 4 x 103 cfu/g respectively. Coliform organisms were detected in all the ice cream samples and the average coliform counts of the ice cream samples from Kwality, Igloo and Sub Zero were 12, 18 and 42 cfu/g respectively. Coliform bacteria exceeded standard limits, which can cause serious health problems. Keyword: Total viable Count; Coliform countDOI: http://dx.doi.org/10.3329/bjm.v25i2.4876Bangladesh J Microbiol, Volume 25, Number 2, December 2008, pp 135-136

Effect of Low-Temperature Cleaning on Microbiological Quality of Raw Milk and Cleanliness of Milking Equipment on the Farm

1978 ◽  
Vol 41 (11) ◽  
pp. 902-906 ◽  
Author(s):  
DARRELL L. BIGALKE
Keyword(s):  
New York ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Solution Temperature ◽  
Plate Count ◽  
Psychrotrophic Bacteria ◽  
Standard Plate Count ◽  
Wash Solution ◽  
Standard Plate

Milking equipment on four farms each in the St. Paul. Minnesota area and the Ithaca, New York area was cleaned at wash solution starting temperatures of 120, 130, 140, 150, and 160 F. The effect of wash solution temperature on raw milk microbiological quality was determined by the Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC). Coliform Count (CC) and Laboratory Pasteurized Count (LPC). Cleanliness of the farm milking equipment was determined by microbiological counts (SPC, PBC, CC) of circulated sterile water, visual examination and determination of residual calcium on the equipment. Statistical analysis of the data indicated that Klenzade farm detergents and Agway farm detergents can be used at temperatures such that the final wash solution temperature does not drop below 105 F and have no significant effect on cleaning performance, microbiological quality of raw milk or microbiological status of the milking equipment.

scholarly journals A Comparative Study on the Quality of Available Brand and Non Brand Fluid Milk Consumed by the People of Chittagong City of Bangladesh

2016 ◽  
pp. 16-20
Author(s):  
GK Debnath ◽  
AKMH Kober ◽  
T Chanda ◽  
GC Chanda ◽  
MS Bari
Keyword(s):  
Comparative Investigation ◽  
Plate Count ◽  
Standard Plate Count ◽  
Milk Samples ◽  
The People ◽  
Microbiological Parameters ◽  
Standard Plate ◽  
Quality Of Milk ◽  
Fluid Milk

The study was undertaken to have a comparative investigation on the quality of available brand and non-brand fluid milk consumed by the inhabitants of Chittagong City (CC). Milk samples were collected from the city vendors, departmental stores, households and dairy farms. A total of 100 samples were analyzed for nutritional (percentage of butter fat, solids-not-fat and protein), chemical (pasteurization test, added preservatives and adulteration status) and microbial (standard plate count and coliform count) parameters to evaluate the quality of the collected milk samples. The study reveals that the collected milk samples show significant (P?0.01) variation in nutritional, chemical and microbiological parameters among the sources. All brands milk samples were properly pasteurized. The quality of milk samples from local farms was good except coliform counts. All the samples possessed high coliform counts. The quality of farm produced milk and rural milk were deteriorated by middlemen due to adulteration with water. Water adulteration was detected in 68% and 54% of the milk samples in case of vendor supplied rural and vendor supplied farm milk respectively. Most alarming fact is more than 10% milk samples contained formalin in case of vendor supplied rural milk. It may be concluded that both the vendor supplied rural milk and vendor supplied farm milk were low quality due to water adulteration and added formalin preservatives respectively.International Journal of Natural Sciences (2014), 4(1) 16-20

scholarly journals Microbiological Quality of Local Market Vended Freshly Squeezed Fruit Juices in Dhaka City, Bangladesh

1970 ◽  
Vol 44 (4) ◽  
pp. 421-424 ◽  
Author(s):  
M Shakir Uddin Ahmed ◽  
Tania Nasreen ◽  
Badrunnessa Feroza ◽  
Sahana Parveen
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Fruit Juices ◽  
Local Market ◽  
Pathogenic Microorganisms ◽  
Dhaka City ◽  
E Coli

Freshly squeezed or freshly prepared fruit juices sold by local market vendors in Dhaka city were analyzed for the microbiological quality. Total viable bacterial counts, fungal counts, total coliform, faecal coliform and the presence of pathogenic microorganisms such as E. coli, Bacillus cereus, Staphylococcus aureus, Salmonella, Streptococcus were analyzed by standard methods. The total viable count of samples ranged from 3.00×102 to 9.60×108 and fungal counts ranged from 1.00×102 to 8.05×104. Out of 114 freshly prepared fruit juices samples collected 113 samples (99%) showed the presence of coliform and E. coli. The other bacteria like B. cereus, Staphylococcus aureus, Salmonella, Streptococcus were found in 64.91%, 6.14%, 7.89% and (5.26%) of the tested samples. The number and type of microorganisms recovered from the freshly squeezed fruit juices made them unsafe for drinking. It was concluded that due to unhygienic fruit handling in the unsanitary environmental conditions under which the vendors operate the juices become contaminated with harmful bacteria. The results of this study demonstrate the unhygienic quality of popular types of market vended freshly squeezed fruit juices and their risk to the consumers. Key Words: Fruit juices; Microorganisms; Contamination; E. coli; Microbiological quality standards.   DOI: 10.3329/bjsir.v44i4.4591 Bangladesh J. Sci. Ind. Res. 44(4), 421-424, 2009

scholarly journals Impact of serving time on the microbiological and physicochemical quality of food served during wedding banquet

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 335-342
Author(s):  
N.A. Ahmad ◽  
Nor-Khaizura Mahmud Ab. Rashid ◽  
N.A. Mahyudin ◽  
K. Yousuf ◽  
N.Z. Che Jaafar
Keyword(s):  
Local Community ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Plate Count ◽  
Salmonella Spp ◽  
Bacterial Proliferation ◽  
Cooked Rice ◽  
Quality Of Food ◽  
Wedding Banquet

The aim of the present work is to investigate the microbiological quality and safety of three main dishes served during Malay wedding banquets. The two selected Malay wedding banquets were each prepared by commercial catering services and ‘rewang’ activity (a group of voluntary cooks from the local community) in Selangor. Three types of the dish (chicken, vegetable and cooked rice) were sampled from both banquets and analysed for Total Plate Count (TPC), Total Coliform, Escherichia coli, Staphylococcus aureus, Bacillus cereus, Salmonella, and Listeria monocytogenes. The dish samples were taken at 0, 1, 2, 3 and 4 hrs after serving. For catering, the TPC for chicken, vegetable and cooked rice at 0 hr were 6.39, 6.21 and 7.13 log CFU/g respectively. None of the samples were contaminated with Salmonella spp. or Listeria spp. The temperature of foods during the serving times averaged between 30 to 50°C which was conducive for bacterial proliferation.

scholarly journals Bacteriological Quality of Beef and Hygiene Practices of Food Handlers in Butcheries in Kasama District, Zambia

2020 ◽  
Author(s):  
Sara Hanyinza ◽  
Kunda Ndashe ◽  
Ruth Mfune ◽  
Emmanuel Chirwa ◽  
Grace Mwanza ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Microbiological Quality ◽  
Plate Count ◽  
Human Consumption ◽  
Food Handlers ◽  
Hygiene Practices ◽  
Aerobic Plate Count ◽  
Faecal Coliform Count ◽  
Structured Questionnaire

AbstractThe most common health risk associated with consumption of beef is microbial contamination, therefore the study was aimed to assess the level of bacterial contamination of beef and evaluate the hygienic practices in butcheries in Kasama district. Beef samples were collected from participating butcheries and a structured questionnaire was also administered to the food handlers.Microbiological quality of the beef samples was determined by Aerobic Plate Count (APC), Faecal Coliform Count (FCC) and bacterial isolation such as Salmonella spp and Staphylococcus aureus. The APC results revealed 40.7% of the butcheries sold meat in good bacterial condition (<4 Log10 cfu/g) while 40.7% and 18.5% were critical (4-5 Log10 cfu/g) and non-acceptable conditions (>5 Log10 cfu/g), respectively. The FCC revealed that 74.1% of the butcheries sold meat in good bacterial conditions (<2 Log10 cfu/g), while 14.8% and 11.1% were critical (2-3 Log10 cfu/g) and non-acceptable conditions (>3 Log10 cfu/g), respectively. Staphylococcus aureus was isolated from 37% of the butcheries, none of the outlets recorded Salmonella spp.Overall, the microbial quality of most (74.1%) of the market ready beef in Kasama district was acceptable for human consumption. Therefore, regular bacteriological monitoring and maintaining hygiene in the sales outlets and distribution chain is mandatory.

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