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

scholarly journals Microbiological evaluation of ready-to-eat iceberg lettuce during shelf-life and effectiveness of household washing methods

2018 ◽  
Vol 7 (1) ◽  
Author(s):  
Daniela Bencardino ◽  
Luca Agostino Vitali ◽  
Dezemona Petrelli
Keyword(s):  
Tap Water ◽  
Bacterial Load ◽  
Microbiological Quality ◽  
Mean Value ◽  
Target Market ◽  
Load Reduction ◽  
Salmonella Spp ◽  
Iceberg Lettuce ◽  
The Mean

The aim of this study was to assess the microbiological quality of ready-to-eat (RTE) iceberg lettuce. Our investigation was based on the consumption tendency of university students considered a target market for this product. A total of 78 RTE samples were collected from chain supermarkets and analysed for the enumeration of aerobic mesophilic count (AMC), Escherichia coli and the detection of Salmonella spp. and Listeria monocytogenes. All samples were negative for the presence of pathogens. The mean value of AMC at the beginning, in the middle and after the expiration date was: 6.88, 8.51 and 8.72 log CFU g-1, respectively. The same investigation was performed on 12 samples of fresh iceberg lettuce samples. No pathogens were found and the mean value of AMC was lower than the RTE category (5.73 log CFU g-1; P<0.05). The effectiveness of 5 washing methods was determined on 15 samples of both fresh and RTE iceberg lettuce. Samples were washed for 15’ and 30’ in tap water (500 mL), tap water with NaCl (4 g/500 mL), tap water with bicarbonate (8 g/500 mL), tap water with vinegar (10 mL/500 mL) and tap water with chlorine-based disinfectant (10 mL/500 mL). A significant bacterial load reduction was recorded for vinegar and disinfectant after 30’ and 15’, respectively. Overall, these results showed that RTE iceberg lettuce is more contaminated than the fresh product. Also, the consumption in the first few days of packaging and after washing with disinfectants reduces the risk for health consumers.

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 Assessment of bacterial load in broiler chicken meat from the retail meat shops in Chitwan, Nepal

2013 ◽  
Vol 2 (3) ◽  
pp. 99-104 ◽  
Author(s):  
N Bhandari ◽  
DB Nepali ◽  
S Paudyal
Keyword(s):  
Bacterial Load ◽  
Total Coliform ◽  
Viable Count ◽  
Biochemical Tests ◽  
Salmonella Spp ◽  
High Count ◽  
Broiler Meat ◽  
Cross Sectional ◽  
Permissible Limits ◽  
Meat Samples

INTRODUCTION: Keeping quality of meat and meat related food hazard relates to microbes present in the meat during processing or storage. The poultry slaughtered and dressed under Chitwan conditions carrying high initial contamination would be present in meat as inherent contamination in the finished products. MATERIALS AND METHODS: This cross-sectional study included 26 fresh broiler meat samples from registered retail shops. The samples were subjected to bacteriological analysis such as total viable count (TVC), total enterobacteriaceae count (TEC), total coliform count (TCC) and total staphylococcal count (TSC). Also, the samples were analyzed for the detection of Salmonella spp. and identified by different biochemical tests. RESULTS: The mean counts in log10±SE colony forming units per gram (cfu/g) for Bharatpur, Ratnanagar and Institute of Agriculture and Animal Science (IAAS) vicinity were obtained as 11.1±0.3, 11.5±0.3 and 12.2±0.5 TVC; 8.5±0.2, 9.2±0.3 and 10.2±0.4 TEC; 6.5±0.3, 7.6±0.3 and 8.4±0.5 TCC; 6.5±0.2, 6.8±0.3 and 7.7±0.4 TSC respectively. No samples were found to be within the permissible limits given by different agencies. Prevalence of Salmonella spp. in retail broiler meat in Chitwan was found 46.2%. CONCLUSION: The retail broiler meat samples from the locations contain high count of bacteria suggesting deplorable state of hygienic and sanitary practices. The presence of Salmonella and Staphyloccus aureus organisms over the permissible limits are of special concern because these account for potential food borne intoxication. So, the need for microbial assessment of fresh meats can be emphasized. DOI: http://dx.doi.org/10.3126/ijim.v2i3.8671   Int J Infect Microbiol 2013;2(3):99-104

scholarly journals Microbiological Quality Assessment of Marketed Broiler Meat in Different Markets of Dhaka City

2020 ◽  
Vol 7 (2) ◽  
pp. 261-266
Author(s):  
Mst Tasmim Sultana ◽  
Ashrifa Akter Mukta ◽  
Lita Biswas ◽  
Md Masud Rana
Keyword(s):  
Research Work ◽  
Microbiological Quality ◽  
Multidrug Resistant ◽  
Total Coliform ◽  
Viable Count ◽  
Resistant Bacteria ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Broiler Meat ◽  
Meat Samples

The present research work was undertaken to assess the bacterial quality and to know the prevalence of zoonotic bacteria from broiler meat samples sold in Krishi market, Bihari camp market, Agargaon market, Taltola market and SAU (Sher-e-Bangla Agricultural University) mini bazar, Dhaka, Bangladesh from January to May 2018. After processing of samples primary culture was done in nutrient broth and nutrient agar media then pure culture was obtained from different selective media. Total Viable Count (TVC), Total Coliform Count (TCC) and Total Salmonella Count (TSC) in broiler meat of different broiler markets were determined. Mean of TVC, TCC and TSC for the Krishi market, Agargoan market, Taltola market, Bihari camp market and SAU Mini market were 5.67, 4.32, 2.96 log10 CFU/g, 5.88, 4.64, 3.56 log10 CFU/g, 6.10, 4.68, 3.78 log10 CFU/g, 6.68,4.87, 3.84 log10 CFU/g and 5.84, 4.25, 3.13 log10 CFU/g respectively. The prevalence of Escherichia coli and Salmonella spp. Were 74% and 42% respectively. E. coli isolates were showed sensitive to Ciprofloxacin (91.6%), Gentamycin (87.5%), Azithromycin (66.66%), and Tetracycline (58%) and resistant to Penicillin (79.16%) then Amoxycillin (75%), Streptomycin (75%) and Ampicillin (58.3%). Highest resistant pattern was showed by Tetracycline (58%), Streptomycin (72.72%), Penicillin (72.72%) and Amoxycillin (63.63%). Highest resistant pattern showed by Amoxycillin (71.42%) and Penicillin (71.42%). This study revealed that broiler meat sold at some local markets of Dhaka city were contaminated with multiple species of multidrug resistant bacteria which may risk for human health. Res. Agric., Livest. Fish.7(2): 261-266,  August 2020

scholarly journals Microbiological quality assessment of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) in Bangladesh

2013 ◽  
Vol 2 (1) ◽  
pp. 6-9
Author(s):  
Md Abdul Quaiyum ◽  
Md Mofizur Rahman ◽  
Bhakta Supratim Sarker ◽  
Md Masud Alam ◽  
Najmus Sakib Khan ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Total Coliform ◽  
Point Of View ◽  
Plate Count ◽  
Processing Plant ◽  
Salmonella Spp ◽  
Mystus Vittatus ◽  
Fish Samples ◽  
Frozen Fish ◽  
Aerobic Plate Count

Present study was conducted to determine and quantify the occurrence of various types of microorganisms in raw and final products of Chapila (Gudusia chapra) and Tengra (Mystus vittatus) and also to enhance food safety with a view of promoting international trade. Raw and frozen Chapila and Tengra samleswere collected and the microbial analysis was conducted. In case of raw product of Chapila, the aerobic plate count (APC) was 2.6×105 cfu/g, whereas in frozen products, the load was estimated to be 4.0×105 cfu/g. Furthermore, while APC of raw Tengra was 2×105 cfu/g, the APCs were 3.3×106 cfu/g in frozen product. Total coliform in raw and frozen Chapila was found to be 36.00 ± 2.3 MPN/g and 7.2 ± 1.01 MPN/g, respectively and 27.00 ± 5.57 MPN/g and 9.4 ± 3.75 MPN/g, respectively were found in raw and frozen Tengra samples. Moreover, Fecal coliform in frozen samples of Chapila and Tengra was found within the acceptable limit (<3 MPN/g). Salmonella spp. and Vibrio cholerae were not detected in any of the raw and frozen Chapila and Tengra samples. Overall, the present study reveals that tested frozen fish samples from the fish processing plant were good enough for export and of better quality than raw fish samples from the microbiological point of view. DOI: http://dx.doi.org/10.3329/sjm.v2i1.15203 Stamford Journal of Microbiology, Vol.2(1) 2012: 6-9

Assessment of sensory and microbiological quality of five marketed fish species at Dhaka city in Bangladesh

Food Research ◽  
2021 ◽  
Vol 5 (4) ◽  
pp. 86-92
Author(s):  
T. Islam ◽  
M.R. Mia ◽  
E.A. Folorunso ◽  
M.P. Kabiraz ◽  
M.A. Masuda ◽  
...  
Keyword(s):  
Fish Species ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Plate Count ◽  
Human Consumption ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Retail Markets ◽  
In Situ Conditions ◽  
Significant Difference

The study assessed the sensory quality and the bacterial condition in five nutritionally important fish species at Dhaka city in Bangladesh. Sensory defect points (DP) were analysed at in-situ conditions and microbiological attributes were conducted at laboratory condition. Sensory DP indicated fishes in retail markets (RM) were deteriorating and/or spoiled (DP >3 to <5) except live fishes. In super shops (SS), DP indicated excellent to good quality (DP >1 to <3) for all the fishes. The average total plate count (TPC) in the fishes from RM exceeds the permissible limit (PL) except for the fishes sold in live condition. A highly significant difference observed in the fishes sold in dead condition between RM and SS (p≤0.001). Correlation analysis revealed an insignificant relationship between sensory DP and TPC (p≥0.05) in the markets. The study recorded total coliform counts (TCC) was within the PL i.e., <100 MPN/g in both types of markets. Faecal coliform counts (FCC) were within the acceptable limit i.e., <10 MPN/g only in the fishes from super shops. Salmonella spp. and Vibrio cholerae was detected almost in all samples from retail markets while it was very less likely detected in SS. The study revealed that fish from both RM and SS is safe for human consumption but super shops possess better quality than retail markets.

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 Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

Food Research ◽  
2020 ◽  
Vol 4 (3) ◽  
pp. 846-851
Author(s):  
I.T. Nur ◽  
B. Ghosh ◽  
M. Acharjee
Keyword(s):  
Pathogenic Bacteria ◽  
Microbiological Quality ◽  
Total Coliform ◽  
Viable Count ◽  
Quality Analysis ◽  
Microbiological Analysis ◽  
Total Viable Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Coliform Count

Along with the raw fishes, dry fishes also have a huge contribution to meet up the demand of protein in our daily meal. The assay of microbiological quality is therefore needed to ensure the public health safety. The present study was emphasized on the existence of pathogenic bacteria in raw and dry fish. A total of 50 samples of raw fishes and sun-dried fishes was accumulated aseptically for microbiological quality analysis. Isolation of bacteria was done by spread plate method. All the samples including both (raw and dry) fishes harbored bacteria and fungi up to 106 CFU/g. E. coli was found in all samples as a specific pathogen. In case of raw fishes total viable count (TVC) and total coliform count (E. coli) were recorded up to 2.5x106 CFU/g and 5.2 x104 CFU/g respectively whereas a significant load of Salmonella spp. was observed in almost all samples. Staphylococcus spp. and Pseudomonas spp. were present up to 5 x102 CFU/g and 1.8 x 102 CFU/g respectively. Likewise, total viable count (TVC), total coliform count (E. coli) and fungal load were recorded in dry fish up 3.50 x 105 CFU/g, 1.2 x103 CFU/g respectively. Fungal growth was observed in all experimental raw and dried fishes. For most of the pathogenic isolates, higher rates of resistance were found against Ceftriaxone, Penicillin, Nalidixic acid, Neomycin. On the other hand, most of the isolates were found to retain higher sensitivity against Imipenem, Ciprofloxacin, Tetracyclin and Amoxicillin. This data suggested that the dry fish harbored fewer bacteria than raw fish and sun drying method is still a useful technique for the preservation of fish.

Effects of Postexsanguination Dehairing on the Microbial Load and Visual Cleanliness of Beef Carcasses

1995 ◽  
Vol 58 (12) ◽  
pp. 1297-1302 ◽  
Author(s):  
TIMOTHY D. SCHNELL ◽  
JOHN N. SOFOS ◽  
VIRGINIA G. LITTLEFIELD ◽  
J. BRAD MORGAN ◽  
BRENDA M. GORMAN ◽  
...  
Keyword(s):  
Bacterial Load ◽  
Total Coliform ◽  
Plate Count ◽  
Salmonella Spp ◽  
E Coli ◽  
Beef Carcasses ◽  
Before And After ◽  
Plant Personnel ◽  
The Difference ◽  
Aerobic Plate Count

Ten grain-fed steers or heifers were selected to be dehaired at slaughter, while another 10 cattle (of the same kind) were slaughtered and dressed without dehairing. The carcasses of these animals were evaluated for bacterial contamination (aerobic plate count [APC], total coliform count [TCC], Escherichia coli biotype I, and count and presence of Salmonella spp. and Listeria monocytogenes) after sampling from the brisket, flank, and inside round at each of three sites (after dehiding, after evisceration, and after final carcass washing). Visual defects (hairs and specks) and weight associated with trimmings were also evaluated. Overall, there were no major differences in APC, TCC, or E. coli counts between samples from dehaired cattle and those from conventionally slaughtered animals. Dehaired carcasses had fewer (P &lt; 0.05) visible specks and fewer total carcass defects before trimming (but not after trimming) than did carcasses of conventionally slaughtered animals. There were fewer (P &lt; 0.05) visible hairs both before and after trimming on dehaired carcasses than on conventionally slaughtered animals, and no hair clusters were observed on dehaired carcasses. The average amount of trimmings removed to meet zero tolerance specifications in carcasses of conventionally slaughtered cattle was almost double (2.7 versus 1.4 kg) that required on dehaired animals, but due to large variation among plant personnel involved with trimming the carcasses, the difference was not significant (P &gt; 0.05). Overall, dehairing reduced visual contamination evident on beef carcasses but did not decrease the overall bacterial load.

scholarly journals Assessment of microbial load in marketed broiler meat at Mymensingh district of Bangladesh and its public health implications

2015 ◽  
Vol 2 (1) ◽  
pp. 87-95
Author(s):  
M Mahmudul Hasan ◽  
SM Lutful Kabir ◽  
Nazmul Hoda ◽  
M Mansurul Amin
Keyword(s):  
Public Health ◽  
Total Coliform ◽  
Viable Count ◽  
Meat Processing ◽  
Salmonella Spp ◽  
Broiler Meat ◽  
Mean Values ◽  
Sanitary Condition ◽  
The Mean ◽  
Meat Samples

An investigation was conducted to assess the bacteriological quality of 30 samples of fresh broiler thigh meat samples sold in different retail markets in Mymensingh. Total viable count (TVC), total coliform count (TCC), total salmonella count (TSC) and total campylobacter count (TCpC) in meat samples of different broiler markets like K.R. at BAU campus, Boyra and Kewatkhali were determined. Mean of TVC, TCC, TSC and TCpC for the K.R. at BAU campus, Boyra and Kewatkhali markets were 5.69, 6.03, 6.17 log10 CFU/g, 4.52, 4.66, 4.69 log10 CFU/g, 3.35, 3.51, 3.61, log10 CFU/g and 2.31, 2.56, 2.66 log10 CFU/g, respectively. It was observed that the mean values of TVC, TCC, TSC and TCpC in case of Boyra and Kewatkhali market exceeded the ICMSF recommendations which may cause alarm to consumer’s health. The variation of TVC in meats of different broiler market was significant (P<0.05) at 5% level of probability whereas TCC and TSC obtained from meat samples of different markets were not showed significant (P>0.05).The mean values of TCpC in meats of three different market were highly significant with 1% level of probability (P<0.01).There was no significant correlation found between TVC and TCC (P>0.05), but a significant correlation found between TVC with TSC and TVC with TCpC in meats of three different markets respectively. Presence of Escherichia coli, Campylobacter and Salmonella spp. in meats must receive particular attention, as these organisms are responsible for causing harm to public health. Suggestion has been given to improve the present sanitary condition of meat processing to minimize bacterial load.Res. Agric., Livest. Fish.2(1): 87-95, April 2015

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