Microbiological quality and safety of Ready- to- eat foods from restaurants and food establishments in Yirgalem town Southern, Ethiopia

2019 ◽  
Author(s):  
Tsegaye Shamebo Arficho ◽  
Asefa Hamato Kebede
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Food Samples ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Southern Ethiopia ◽  
Microbiological Analysis ◽  
Quality And Safety ◽  
Mannitol Salt Agar ◽  
Microbiological Methods

Abstract Background: Foodborne illnesses are considered as one of the most important public health problems particularly in developing countries like Ethiopia. This study aimed to determine the microbiological quality and safety of ready-to-eat foods in Yirgalem town, southern Ethiopia from November 2016 to August 2017. Methods: The collection of ready-to-eat food samples and laboratory-based microbiological analysis was used as the study design. A total of 160 food samples comprising of 40 ‘Injera firfir’, 40‘Bayeaynet’, 40 Vegetables and 40 Spaghetti were collected and analyzed for microbial contamination following standard microbiological methods. Ten grams of each food sample was transferred into 90 ml of buffered peptone water and homogenized for 5 minutes using a vortex mixer. The homogenates were serial diluted up to 10-7 and a volume of 0.1ml aliquot was spread plated on pre-solidified media of Aerobic plate count agar, MacConkey agar, Mannitol salt agar, and Salmonella-Shigella agar and incubate at 35-37oc for 24 hrs. Also, Potato Dextrose Agar was used for the isolation of fungi. Data were entered into Microsoft Excel and analyzed using SPSS version 20.0. Results: All the collected food samples were subjected to total aerobic mesophilic bacteria, Coliform bacteria, Enterobacteriaceae, Staphylococcal, Yeasts, and Molds counts. Accordingly, the mean counts expressed as log10 CFU/g of food for each group of the organism were 7.90 ± 0.71, 4.31±1.30, 4.32 ± 1.30, 6.70 ± 0.34 and 4.5 ± 1.01, respectively. The highest bacterial load 162(28.9%) was detected in ‘Injera firfir’ whereas the lowest 108(19.2%) case was investigated in Spaghettis. Regarding the food safety issue, the frequency of S. aureus, E. coli and Salmonella spp in the food samples were 54.4%, 43.8%, and 0.6%, respectively. Conclusion: The high microbial load and existence of foodborne pathogens in ready-to-eat foods in Yirgalem town, Southern Ethiopia is calling for the creation of awareness among restaurant and food establishment owners and food handlers concerning the hygienic practice. Keyword: Microbial quality, Yirgalem town, Southern Ethiopia

Relationships of Microbial Quality of Retail Meat Samples and Sanitary Conditions1

1980 ◽  
Vol 43 (5) ◽  
pp. 385-389 ◽  
Author(s):  
C. JANE WYATT ◽  
V. GUY
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Food Stores ◽  
Aerobic Plate Count ◽  
Quality Of Products ◽  
Meat Samples ◽  
Sanitary Conditions

A sanitation profile scoring form for evaluating sanitation in retail food stores was designed. The profile was tested in 10 Oregon retail markets to evaluate its ability to reflect sanitary conditions. At the time of inspection, samples of meat processed in-store were purchased for microbiological analysis to explore the feasibility of bacterial quality as a measurement of sanitary conditions. Microbiological tests performed included total aerobic plate count (A PC), coliform, Escherichia coli, Staphylococcus aureus, Clostridium perfringens, and Salmonella. Certain deficiencies were noted in the profile designed; however, it provides a means for objective, uniform measurement of sanitary conditions. Data show no correlation exists between microbiological quality of products processed in the store and total store profile sanitary conditions. Fifty percent of the products sampled exceeded bacterial load guidelines currently enforced in Oregon. These “high” counts appear to be directly related to poor temperature control.

scholarly journals Bacteriological quality and safety of raw cow milk in Madurai (South India)

2013 ◽  
Vol 48 (2) ◽  
pp. 109-114 ◽  
Author(s):  
S Lingathurai ◽  
P Vellathurai
Keyword(s):  
Microbiological Quality ◽  
Raw Milk ◽  
Cow Milk ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Quality And Safety ◽  
E Coli ◽  
Milk Samples ◽  
Total Plate Count ◽  
The Mean

The microbiological quality and safety of raw milk from 60 dairy farms in Madurai were determined. Milk samples were collected at 60 centers from four regions, namely northern, eastern, western and southern (NEWS) according to stratified random sampling design. Samples were analyzed for Total plate count (TPC), psychrotrophs, thermophiles, Staphylococcus aureus, coliform, Escherichia coli 0157: H7 and Salmonella. The mean counts per ml for TPC, psychrotrophs and thermophiles were 12.5x106, 5x103 and 6.85x103 respectively. From the 60 milk samples tested, coliform bacteria contaminated approximately 90% and 70% were E. coli positive, with mean counts ranged from 103 to 104 cfu ml-1. S. aureus was isolated from more than 61.7% of the samples and the mean count per ml was 6.2x103. Meanwhile, E. coli 0157: H7 was also detected in 39 (65%) samples. However, Salmonella was only detected in 8 (13.3%) of the samples with the southern region having the highest frequency of isolation. Bangladesh J. Sci. Ind. Res. 48(2), 109-114, 2013 DOI: http://dx.doi.org/10.3329/bjsir.v48i2.15741

Microbiological Evaluation of Shrimp (Pandalus borealis) Processing

1978 ◽  
Vol 41 (1) ◽  
pp. 40-43 ◽  
Author(s):  
STEPHEN C. RIDLEY ◽  
BOHDAN M. SLABY J
Keyword(s):  
Salt Water ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Plate Count ◽  
Water Medium ◽  
Pandalus Borealis ◽  
Plate Count Agar ◽  
Cooking Process ◽  
Processing Plants ◽  
Aerobic Plate Count

Line samples from three different shrimp processing plants (brine-cooked shell-on, hand-peeled raw, and machine-peeled cooked) in Maine were examined for microbiological quality. Aerobic plate count (APC) of freshly caught shrimp (Pandalus borealis) was found to be about 530/g (Plate Count Agar at 35 C) while salt-requiring (SR) organisms were at significantly higher concentration (1.11 ×105/g; Salt Water Medium at 21 C). Some increase in psychrotrophic-mesophilic flora of shrimp delivered to the plant was observed. Cooking in-plant or on board the boat drastically reduced the SR flora, which was subsequently observed to increase after culling and inspection in the brine-cooked shell-on process. No such significant fluctuation due to processing was detected in APC. Shrimp sampled from steel barrels before a hand-peeled raw operation exhibited relatively high APC (7.2 × 104/g) and SR microflora (2.78 × 106/g). Heading and hand-peeling reduced the APC and SR bacterial loads by 71 and 95%, respectively. Subsequent processing and holding at room temperature resulted in a product with an APC and SR load of about 4 × 104/g. Similarly, high APC (1.66 × 105/g) and SR bacterial loads (1.84 × 105/g) were detected in samples obtained from a storage hopper of the machine-peeled cooking process. Although significant reduction in bacterial load was detected on line samples of this process (fluming, preheating, and cooking), the total bacterial load reached about 4 × 104/g before the canning step. Low levels of contamination with coliform and/or coagulase-positive staphylococci were detected in the three processes studied.

scholarly journals Assessment of bacterial load of poultry meat used at dining hall of Bangladesh Agricultural University campus

2015 ◽  
Vol 1 (1) ◽  
pp. 9-16 ◽  
Author(s):  
Mahmud Hossain ◽  
Nazmul Hoda ◽  
Mohammad Jobayer Hossen ◽  
M Mahmudul Hasan ◽  
Syed Mohammad Ehsanur Rahman ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Mean Value ◽  
Viable Count ◽  
Poultry Meat ◽  
Plate Count ◽  
University Campus ◽  
Salmonella Spp ◽  
Sanitary Condition

The present study was undertaken to investigate the microbiological quality of poultry meat used in different hall of Bangladesh Agricultural University campus. Sanitary condition of dining hall was assessed by using a standard questionnaire. Thirty samples were collected from Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall. Microbial load was determined by total viable count (TVC), total coliform count (TCC) and total salmonella count (TSC). Samples were inoculated into various selective media such as plate count (PCA) agar, xylose lysine deoxycholate Agar (XLDA) and MacConkey agar (MCA). It is found that the age of maximum workers (53%) is between 25-35 years. Educational level of dining workers are in same frequency of illiterate and below class eight. Only 6.7% are SSC passed. Most of dining workers have no knowledge on hygienic practices. 43.3% partially know about hygienic practices and 3.3% have no knowledge. Sanitary condition of dining hall is not satisfactory. Only 3.3% disinfectants are used in dining hall. There is no proper washing facilities. About 63.3% washing facilities are in medium level. Only E. coli and Salmonella spp. were isolated and identified from the samples. The mean value of TVC, TCC and TSC in broiler thigh meats of Isha Khan hall, Fazlul Haque hall and Taposhi Rabeya hall are log 5.65, log 5.77, log 6.06 CFU/g, log 3.26, 3.41, 3.42 CFU/g and log 2.95, log 2.92 log 2.97 CFU/g respectively. The variation of TVC in meats of different dining hall was significant (p<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different hall were not significant (p<0.05). Presence of Escherichia coli and Salmonella spp. in meat must need particular attention as these organisms are responsible for causing harm to public health. Suggestions have been given to improve the present sanitary condition of dining hall to minimize bacterial load.Asian J. Med. Biol. Res. June 2015, 1(1): 9-16

Microbiological Quality and Safety of Ready-to-Eat Street-Vended Foods in Johannesburg, South Africa

1999 ◽  
Vol 62 (11) ◽  
pp. 1278-1284 ◽  
Author(s):  
FRANCINA M. MOSUPYE ◽  
ALEXANDER von HOLY
Keyword(s):  
South Africa ◽  
Foodborne Pathogens ◽  
Water Samples ◽  
Microbiological Quality ◽  
Food Samples ◽  
Quality And Safety ◽  
Salmonella Spp ◽  
E Coli ◽  
Bacillus Spp ◽  
Staphylococcus Spp

Fifty-one ready-to-eat street foods, 18 dishwater, and 18 surface swab samples were collected from six vendors in Johannesburg, South Africa. Food temperatures were recorded at the time of sampling. Standard methods were used to determine aerobic plate counts (APCs), spore counts (SCs), and Enterobacteriaceae counts (ECs) for food samples as well as coliform counts (CCs) for water and swab samples. In addition, Petrifilm Escherichia coli count (PC) plates were used for the enumeration of coliforms in food, water, and swab samples. The presence of selected foodborne pathogens in the food samples as well as the presence of nonpathogenic E. coli 1 (in food and water samples) was also tested for. Predominant colonies isolated from APC plates were characterized to the genus level. Holding temperatures for cooked meats and gravies ranged from 42.0 to 94.0°C, and those for uncooked salads ranged from 29.0 to 39.0°C. Mean APC values of 3.4 (±0.4) log CFU/g, 4.0 (±1.2) log CFU/ml, and 2.1 (±0.4) log CFU/25 cm2 were obtained for food, water, and swab samples, respectively. Mean SC values of 1.6 (±0.2) log CFU/g and 1.5 (±0.3) log CFU/25 cm2 were obtained for food and swab samples, respectively. A mean EC value of 2.0 (±0.4) log CFU/g for food samples and mean CC values of 2.5 (±0.3) log CFU/ml and 1.3 (±0.3) log CFU/25 cm2 for water and swab samples, respectively, were determined. Mean PC values of 1.6 (±0.1) log CFU/g, 1.9 (±0.6) log CFU/ml, and 1.4 (±0.4) log CFU/25 cm2 were determined for food, water, and swab samples, respectively. Bacillus cereus was detected in 22%, Clostridium perfringens in 16%, Salmonella spp. in 2%, and E. coli (non-O157:H+) in 2% of the 51 food samples. E. coli was found in 14 water samples (78%) and in 3 food samples (6%). Campylobacter spp., Listeria monocytogenes, Staphylococcus aureus, Vibrio cholerae, and Yersinia enterocolitica were also tested for in the food samples, but they were not detected. The 340 isolates obtained from APC plates for food, water, and swab samples were predominantly Bacillus spp., Micrococcus spp., and Staphylococcus spp. for all three sample types. It was concluded that the foods analyzed in this study were of acceptable quality and safety.

scholarly journals Microbiological analysis of different categories of food items in Dhaka city, Bangladesh

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1351-1356
Author(s):  
M.A. Uddin ◽  
T. Jabin ◽  
E.A. Siam ◽  
M.T. Afreen ◽  
S.S. Uddin ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Food Samples ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
Wide Range ◽  
Shigella Spp

Pathogenic microorganisms have been so far reported to contaminate a wide range of foods triggering food borne infections or intoxications including the enteric complications, abdominal pain, fever, bloodstream infection etc. The current study was attempted to observe the microbiological quality of some popular foods collected from different places of Dhaka city, Bangladesh. Conventional cultural, microscopic and biochemical tests were followed for the detection and enumeration of bacterial isolates associated with these food samples. The investigation encompassed detection of total viable bacterial count (TVBC) and presumptive identification of other pathogenic bacteria from these samples. Higher counts of TVBC, coliform, Staphylococcus spp. and fungal load were recorded as 1.46×107 CFU/g (yogurt 1), 4.5×106 CFU/g (yogurt 1), 5.6×105 CFU/g (raw meat) and 2.9×103 CFU/g (sea fish), respectively. Fecal coliform was detected only in one out of ten samples. On the contrary Salmonella spp., Vibrio spp., Shigella spp. and Pseudomonas spp. were completely absent. The antibiogram study showed that all the isolates were sensitive against Kanamycin and Azithromycin. Better sensitivity was also observed against Gentamycin and Ciprofloxacin. Varying degree of antibiotic resistance was also detected against Cefixime, Amikacin and Neomycin. Our study emphasizes the need for continuous monitoring of the various categories of food samples for the safety of public health.

scholarly journals Microbial Diversity of Betula Trees: Pollen, Catkins, Leaves Relatively of Flowering

2016 ◽  
Vol 64 (2) ◽  
pp. 527-534
Author(s):  
Tetiana V. Shevtsova ◽  
Jana Petrová ◽  
Ján Brindza ◽  
Kateryna G. Garkava ◽  
Miroslava Kačániová
Keyword(s):  
Microbiological Quality ◽  
Pollen Grains ◽  
Quality Parameters ◽  
Coliform Bacteria ◽  
Microbiological Analysis ◽  
Mesophilic Bacteria ◽  
Acceptable Quality ◽  
Plating Method ◽  
Betula Verrucosa

Quantitative microbiological analysis by dilution plating method of pollen and additional male and female catkins, leaves of Betula verrucosa Ehrh. and its two cultivars: ‘Purpurea’ and ‘Youngii’ relatively of flowering period of Betula has been realized with the aim to provide new knowledge of the microbiological quality of anemophilous pollen for processing and its further application. Qualitative microbiological analysis with MALDI-TOF MS Biotyper was used in the identification of aerobic, anaerobic mesophilic bacteria and coliforms. Mixed microbiota was determined, consisting of aerobic (4.68–4.89 log cfu/g) and anaerobic (3.30–3.48 log cfu/g) mesophilic bacteria, lactobacilli (0–3.48 log cfu/g), coliform bacteria (0–4.57 log cfu/g), fungi and yeast (3.78–3.95 log cfu/g) on the pollen grains, that indicates acceptable quality in comparison with the microbiological quality parameters for bee pollen. Pantoea agglomerans was found associated with pollen of Betula verrucosa Ehrh. Recommendations on the collection of anemophilous pollen were established.

scholarly journals Assessment of Bacterial Pollution in Sediment of Padma River, Rajshahi, Bangladesh

2018 ◽  
Vol 13 (1) ◽  
pp. 66-74 ◽  
Author(s):  
Md. Ayenuddin Haque ◽  
Md. Abu Sayed Jewel ◽  
Abdulla Al Masud ◽  
Md. Shahinur Rahman ◽  
Jakia Hasan
Keyword(s):  
Vibrio Cholerae ◽  
Fecal Coliform ◽  
Heterotrophic Bacteria ◽  
Monsoon Season ◽  
Bacterial Load ◽  
Sediment Quality ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Bacterial Pollution ◽  
Padma River

Padma is one of the largest rivers of Bangladesh, which has huge potential for fishery resources. Microbial pollution status of this riverine ecosystem has not been evaluated yet. Therefore, the present study was conducted to find out the bacterial pollution in sediment of this river. Four distinctive study locations were evaluated for three respective seasons in 2016. Enumeration of total heterotrophic bacteria (THB), total coliform (TC), fecal coliform (FC) and Vibrio cholerae were done by standard plate count technique from surface layer of sediment samples. Results revealed that all the samples were contaminated with THB, TC, FC and Vibrio cholerae with a range of 20.60×106±1.41 cfu/g (Site-2 Padma Garden) to 3.46×106±0.47 cfu/g (Site-4 Talaimari), 140.00×104±22.63 cfu/g (Site-2 Padma Garden) to 2.88×104±0.97 cfu/g (Site-1 T-Dam), 5.98×103±0.36 cfu/g (Site-2 Padma Garden) to 1.04×103±0.08 (Site-4 Talaimari) and 3.85×104±0.26 cfu/g (Site-3 I-Dam) to 0.91×104±0.07 cfu/g (Site-4 Talaimari), respectively. The bacterial density data had seasonality showing very high density during summer and winter seasons and the lowest in monsoon season. During the study period, it was observed that Site-2 (Padma Garden) and Site-3 (I-Dam) was comparatively more polluted with bacteria then other two sites. As per the criteria of sediment quality evaluation, the sediment of Padma River can be categorized as moderate to moderately high polluted with total heterotrophic bacteria, while very little polluted with fecal coliform bacteria. Therefore, the present study suggests a regular monitoring and assessment for reducing the bacterial load into the Padma River ecosystem through appropriate measures.

Comparison of a Four-Section Spindle and Stomacher for Efficacy of Detaching Microorganisms from Fresh Vegetables

2015 ◽  
Vol 78 (7) ◽  
pp. 1380-1386 ◽  
Author(s):  
DO-KYUN KIM ◽  
SOO-JI KIM ◽  
DONG-HYUN KANG
Keyword(s):  
Foodborne Pathogens ◽  
Food Samples ◽  
Plate Count ◽  
Microbiological Analysis ◽  
Vegetable Samples ◽  
Fresh Vegetable ◽  
Detection Analysis ◽  
Fresh Vegetables ◽  
The Difference ◽  
Aerobic Plate Count

This study was undertaken to compare the effect of the spindle and stomacher for detaching microorganisms from fresh vegetables. The spindle is an apparatus for detaching microorganisms from food surfaces, which was developed in our laboratory. When processed with the spindle, food samples were barely disrupted, the original shape was maintained, and the diluent was clear, facilitating further detection analysis more easily than with stomacher treatment. The four-section spindle consists of four sample bag containers (A, B, C, and D) to economize time and effort by simultaneously processing four samples. The aerobic plate counts (APC) of 50 fresh vegetable samples were measured following spindle and stomacher treatment. Correlations between the two methods for each section of the spindle and stomacher were very high (R2 = 0.9828 [spindle compartment A; Sp A], 0.9855 [Sp B], 0.9848 [Sp C], and 0.9851 [Sp D]). One-tenth milliliter of foodborne pathogens suspensions was inoculated onto surfaces of food samples, and ratios of spindle-to-stomacher enumerations were close to 1.00 log CFU/g between every section of the spindle and stomacher. One of the greatest features of the spindle is that it can treat large-sized samples that exceed 200 g. Uncut whole apples, green peppers, potatoes, and tomatoes were processed by the spindle and by hand massaging by 2 min. Large-sized samples were also assayed for aerobic plate count and recovery of the three foodborne pathogens, and the difference between each section of the spindle and hand massaging was not significant (P &gt; 0.05). This study demonstrated that the spindle apparatus can be an alternative device for detaching microorganisms from all fresh vegetable samples for microbiological analysis by the food processing industry.

scholarly journals Microbiological Quality Assessment of Frozen Fish and Fish Processing Materials from Bangladesh

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Sohana Al Sanjee ◽  
Md. Ekramul Karim
Keyword(s):  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Most Probable Number ◽  
Human Consumption ◽  
Microbiological Analysis ◽  
Fish Processing ◽  
Fish Pathogens ◽  
Probable Number ◽  
Total Coliforms

The present study aims at the microbiological analysis of export oriented frozen fishes, namely, Jew fish, Tongue Sole fish, Cuttle fish, Ribbon fish, Queen fish, and fish processing water and ice from a view of public health safety and international trade. Microbiological analysis includes the determination of total viable aerobic count by standard plate count method and enumeration of total coliforms and fecal coliforms by most probable number method. The presence of specific fish pathogens such asSalmonellaspp. andVibrio choleraewere also investigated. The TVAC of all the samples was estimated below5×105 cfu/g whereas the total coliforms and fecal coliforms count were found below 100 MPN/g and 10 MPN/g, respectively, which meet the acceptable limit specified by International Commission of Microbiological Specification for Food. The microbiological analysis of water and ice also complies with the specifications havingTVAC<20 cfu/mL, and total coliforms and fecal coliforms count were below the limit detection of the MPN method. Specific fish pathogens such asSalmonellasp. andV. choleraewere found absent in all the samples under the investigation. From this study, it can be concluded that the investigated frozen fishes were eligible for export purpose and also safe for human consumption.

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