scholarly journals Bacteria in chicken rolls sold by fast food restaurant and their public health significance

2016 ◽  
Vol 32 (1) ◽  
pp. 13-18 ◽  
Author(s):  
S Sultana ◽  
MA Islam ◽  
MM Khatun
Keyword(s):  
Public Health ◽  
Fast Food ◽  
Microwave Treatment ◽  
Viable Count ◽  
Coagulase Negative Staphylococcus ◽  
Fast Food Restaurant ◽  
Sugar Fermentation ◽  
Health Significance ◽  
Staphylococcus Spp

This study determined bacterial quality of chicken rolls sold in a fast food restaurant at Bangladesh Agricultural University (BAU) campus. Fifteen chicken rolls (ten premicrowaved and five post-microwaved) were collected. Samples were inoculated into selective media, Eosin Methylene Blue (EMB) agar, Salmonella Shigella (SS) agar, Thiosulphate Citrate Bile Salts Sucrose (TCBS) agar and Mannitol Salt (MS) agar. The total viable count (TVC) and total Staphylococcal count (TSC) of pre-microwaved samples were 4.4 log CFU/g and 4.2 log CFU/g, respectively. In post-microwaved samples, the TVC and TSC were 2.7 log CFU/g and 2.6 log CFU/g, respectively. Microwave treatment significantly reduced the TVC and TSC in the chicken rolls (P<0.05). Bacteria were recovered only from samples inoculated onto MS agar. Colonies on MS agar were characteristics of Staphylococcus spp, confirmed by sugar fermentation, catalase and coagulase tests and polymerase chain reaction (PCR) assay. This study recorded coagulase negative staphylococcus (CNS) resistant to three antibiotics, ampicillin, cephalexin and vancomycin. It is suggested that chicken rolls sold in the fast food restaurant contaminated with resistant CNS might pose a public health hazard.Bangl. vet. 2015. Vol. 32, No. 1, 13-18

Irradiation of Food for Public Health Protection1

1982 ◽  
Vol 45 (4) ◽  
pp. 363-366 ◽  
Author(s):  
R. B. MAXCY
Keyword(s):  
Public Health ◽  
Food Additive ◽  
Subsequent Growth ◽  
Psychrotrophic Bacteria ◽  
Public Health Significance ◽  
Pure Cultures ◽  
Health Significance ◽  
Definition Of ◽  
Public Health Protection

Irradiation of food has a long history and has potential for improving public health protection, yet the technology is still not being used commercially. Public acceptance of the process has been hindered by fear and controversy, which involved erroneous definition of radiation as a food additive followed by some ill-conceived and ill-interpreted research. In general, all research has indicated radiation to be bactericidal with various degrees of effectiveness, depending on the specific bacteria being studied. The gram-negative psychrotrophic bacteria, as well as other Enterobacteriaceae, are quite sensitive to radiation and these bacteria are of particular interest to those persons responsible for protecting the quality of fresh red meat. Bacteria resisting less than sterilization doses in irradiation processes have been studied. Acquired increased resistance of bacteria through exposure survival, and subsequent growth of pure cultures can be obtained only through special laboratory manipulations. None of the presently available data indicate bacteria surviving irradiation are of special public health significance.

scholarly journals Time Transition of Routines in Fast Food Consumption-Importance to Public Health

2021 ◽  
Author(s):  
Akansha Khare ◽  
Chandra Pal Sharma ◽  
Neelu Jain Gupta
Keyword(s):  
Public Health ◽  
Food Quality ◽  
Fast Food ◽  
Correlation Coefficients ◽  
Principal Component ◽  
Positive Association ◽  
Health Awareness ◽  
Night Time ◽  
Cross Sectional

Introduction: Fast Food (FF) consumption reduces the nutritional quality of daily diet. FF is even more detrimental to human health, if preferred during night-time meals, because metabolism is slower at end of the day. Quality of food and time of eating are nutritional determinants of the health. Aim: To study the association of anthropometric and societal factors such as age, Body Mass Index (BMI), health awareness with frequency of FF and preference for meal timings. Materials and Methods: Through a cross-sectional Google-form food preference survey of 2887 people, it was sought to uncover a possible association between the perception and frequency of FF and preference for mealtimes. Unadjusted associations of people’s eating preferences with age, BMI and health awareness with FF intake was analysed using Spearman’s correlation coefficients, Cronbach’s α, Eigen values, odd ratios, relative risk factors and χ2-tests. Results: The high odd ratio revealed greater FF popularity in adolescents and children as compared to adults. Principal component analysis revealed four important factors (Eigen value >0.9; factor weight >12%) viz., age, busy life, body weight and weekend drive. Taking FF as a food quality index, there was food quality jetlag between week days and weekends. Psychometric analysis revealed a positive association between preferred mealtime and FF intake. Conclusion: Mealtimes regulate the human circadian system; therefore, health consequences of FF consumption ensconce other determinants of public health like night eating and lifestyle. The deteriorating effects of FF are associated with circadian disruption. More research is needed to highlight associativity of different lifestyle factors detrimental to circadian health.

scholarly journals Public Health Safety in Relation to Microbiological Quality of Freshly Drawn Cow’s Milk in Bangladesh

2014 ◽  
Vol 12 (2) ◽  
pp. 231-236
Author(s):  
R Khaton ◽  
MA Hasnat ◽  
S Rahman ◽  
MM Rahman
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Total Coliform ◽  
Viable Count ◽  
Microbial Quality ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The aim of the present study was to determine the microbial quality of freshly drawn cow’s milk belonging to the arsenic affected and non-affected areas. In the present work 25 milk sample were collected from five different arsenic affected and non-affected areas. The analysis comprised enumeration of total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The highest total viable count, total coliform count and total staphylococcus count were log 5.894 ± 0.221, log 2.832± 0.129 and log 2.898 ± 0.162 respectively. Staphylococcus spp, Escherichia coli, Pseudomonas spp and Bacillus spp were isolated from the milk samples. Among them Escherichia coli were isolated from the maximum milk samples. It is found that the level of microbial quality in terms of TVC, TCC and TSC were high in arsenic affected areas than arsenic non-affected area. It also found that TVC and TCC were positively correlated with each other. This survey indicates that most of the raw milk samples were not satisfactory in course of public health standard as some pathogenic bacteria were detected from these samples and it is necessary to improve the hygienic practices required for the handling and processing of milk.DOI: http://dx.doi.org/10.3329/bjvm.v12i2.21297 Bangl. J. Vet. Med. (2014). 12 (2): 231-236 

Microbiological Quality of Foodservice Menu Items Produced and Stored by Cook/Chill, Cook/Freeze, Cook/Hot-Hold and Heat/Serve Methods1

1984 ◽  
Vol 47 (11) ◽  
pp. 876-885 ◽  
Author(s):  
P. O. SNYDER ◽  
M. E. MATTHEWS
Keyword(s):  
Fast Food ◽  
Microbiological Quality ◽  
Fecal Coliforms ◽  
Plate Count ◽  
Clostridium Sporogenes ◽  
Bacillus Spp ◽  
Health Significance ◽  
Aerobic Plate Count ◽  
Initial Heating

Microbiological quality of menu items prepared by cook/chill, cook/freeze, cook/hot-hold and heat/serve methods for producing and storing menu items in foodservice systems is reviewed. Of the 40 studies, 21 focused on the cook/chill method and two on the heat/serve. Nine studies on the microbiological quality of delicatessen and fast food were also reviewed. Microbiological evaluation included total plate count, mesophilic aerobic plate count, psychrotrophic aerobic plate count, streptococcal count, staphylococcal count, clostridial count, coliforms, fecal coliforms, yeast and mold, Clostridium perfringens, Staphylococcus aureus, Escherichia coli, Clostridium sporogenes, Streptococcus faecium, Staphylococcus epidermidis, Bacillus cereus, Bacillus spp., coagulase-positive staphylococci, fecal streptococci and Salmonella. In 29 of the studies, heat was applied to menu items at one or more process steps - initial heating, hot-holding and/or final heating. Initial heating temperatures for entrees ranged from 45 to 90°C, while final heating temperatures ranged from 23 to 98°C. Times ranged from 15 to 90 min for initial heating and 0.33 to 35 min for final heating. Continued research is needed to provide data on effects of time and temperature on the microbiological quality of menu items. Such data will provide foodservice practitioners with adequate assurance that chosen thermal processing methods destroy microorganisms of public health significance.

scholarly journals Changes in the nutritional quality of fast-food items marketed at restaurants, 2010v.2013

2018 ◽  
Vol 21 (11) ◽  
pp. 2117-2127 ◽  
Author(s):  
Jackie Soo ◽  
Jennifer L Harris ◽  
Kirsten K Davison ◽  
David R Williams ◽  
Christina A Roberto
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant ◽  
Nutrient Profile ◽  
Food Items ◽  
The Usa ◽  
Fast Food Restaurants ◽  
Changes Over Time ◽  
Over Time

AbstractObjectiveTo examine the nutritional quality of menu items promoted in four (US) fast-food restaurant chains (McDonald’s, Burger King, Wendy’s, Taco Bell) in 2010 and 2013.DesignMenu items pictured on signs and menu boards were recorded at 400 fast-food restaurants across the USA. The Nutrient Profile Index (NPI) was used to calculate overall nutrition scores for items (higher scores indicate greater nutritional quality) and was dichotomized to denote healthierv.less healthy items. Changes over time in NPI scores and energy of promoted foods and beverages were analysed using linear regression.SettingFour hundred fast-food restaurants (McDonald’s, Burger King, Wendy’s, Taco Bell; 100 locations per chain).SubjectsNPI of fast-food items marketed at fast-food restaurants.ResultsPromoted foods and beverages on general menu boards and signs remained below the ‘healthier’ cut-off at both time points. On general menu boards, pictured items became modestly healthier from 2010 to 2013, increasing (mean (se)) by 3·08 (0·16) NPI score points (P<0·001) and decreasing (mean (se)) by 130 (15) kJ (31·1 (3·65) kcal;P<0·001). This pattern was evident in all chains except Taco Bell, where pictured items increased in energy. Foods and beverages pictured on the kids’ section showed the greatest nutritional improvements. Although promoted foods on general menu boards and signs improved in nutritional quality, beverages remained the same or became worse.ConclusionsFoods, and to a lesser extent, beverages, promoted on menu boards and signs in fast-food restaurants showed limited improvements in nutritional quality in 2013v.2010.

Microflora of smoked Trachurus trachurus and Scomber scombrus samples in Orlu South East, Nigeria and its implication on public health

2020 ◽  
Vol 34 (1) ◽  
pp. 7-14
Author(s):  
L.A. Agbabiaka ◽  
C.O. Agu
Keyword(s):  
Public Health ◽  
Microbiological Quality ◽  
Viable Count ◽  
Trachurus Trachurus ◽  
Salmonella Spp ◽  
Candida Spp ◽  
Fish Samples ◽  
Bacteria And Fungi ◽  
And Staphylococcus Aureus

The study was carried out to assess the microbiological quality of smoked Trachurus trachurus and Scomber scumbrus in four markets in Orlu Local Government Area, South East, Nigeria. Forty freshly smoked samples of Trachurus trachurus and Scomber scumbrus were procured from Eke Eziachi, Orlu Main, Aforaja Umuowa and Afor Ogidi Ihioma markets and analyzed using standard techniques. Results revealed that Orlu main market had the highest level of microbial contamination (mean bacteria and fungi count of 5 x 102 and 10 x 102cfu/g respectively). The highest total viable count (7 x102 cfu/g) of Scomber scumbrus was obtained in Aforaja Umuowa market while the least value of 2 x102 cfu/g was observed in Afor Ogidi Ihioma market. Also, similar value was recorded in Trachurus trachurus at Aforaja Umuowa market. Results from the study indicated that pathogens present in fish samples included bacteria (Bacillus cereus, B. subtilis, Escherichia coli, Salmonella spp and Staphylococcus aureus) and fungi (Gliocladium spp., Candida spp., Rhizopus spp., Alternaria spp., Aspergillus spp., Clasdosprium spp., Fonsecaca spp., Chrysoporius spp., mucour spp. and Botrytis spp). The study also showed that freshly smoked Trachurus trachurus and Scomber scumbrus samples sold in the four markets under assessment were contaminated with pathogenic organisms. This may however present some public health implications. Keywords: Microbial activity, Smoked fish, Orlu, Fish quality; Hygiene

Nutritional Quality of Lunch Meal Purchased for Children at a Fast-Food Restaurant

2011 ◽  
Vol 7 (4) ◽  
pp. 316-322 ◽  
Author(s):  
Kerri N. Boutelle ◽  
Hanaah Fannin ◽  
Ron S. Newfield ◽  
Lisa Harnack
Keyword(s):  
Fast Food ◽  
Nutritional Quality ◽  
Fast Food Restaurant

scholarly journals Public health significance of mixed anxiety and depression: beyond current classification

2008 ◽  
Vol 192 (3) ◽  
pp. 171-177 ◽  
Author(s):  
Jayati Das-Munshi ◽  
David Goldberg ◽  
Paul E. Bebbington ◽  
Dinesh K. Bhugra ◽  
Traolach S. Brugha ◽  
...  
Keyword(s):  
Public Health ◽  
Quality Of Life ◽  
Depressive Disorders ◽  
Health Related Quality ◽  
Public Health Significance ◽  
Related Quality ◽  
Icd 10 ◽  
Health Related ◽  
Health Significance

BackgroundThe public health significance of mixed anxiety–depressive disorder (MADD) and the distinctiveness of its phenomenology have yet to be established.AimsTo determine the public health significance of MADD, and to compare its phenomenology with ICD-10 anxiety, depressive, and comorbid anxiety and depressive disorders.MethodWeighted analysis of data from the Great Britain National Psychiatric Morbidity survey was conducted with a representative household sample of 8580 persons aged 16–74 years.ResultsThe 1-month prevalence of MADD was 8.8%. A fifth of all days off work in Britain occurred in this group. The symptom profile of MADD was similar to ‘pure’ ICD-10 anxiety and depression, but with a lower overall symptom count. The disorder was associated with significant impairment of health-related quality of life. Differences in health-related quality of life measures between diagnostic groups were accounted for by overall symptom severity, which remained strongly associated with health-related quality of life measures after adjusting for diagnostic group. The finding that half of the anxiety, depression and MADD cases and a third of the comorbid depression and anxiety cases grouped into a single latent class challenges the notion of these conditions as having distinct phenomenologies. Mixed presentations may be the norm in the population.ConclusionsThe data support the pathological significance of MADD in its negative impact upon population health. Dimensional approaches to classification may provide a more parsimonious description of anxiety and depressive disorders compared with categorical approaches.

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