scholarly journals Determination of microbiological (Staphylococci) quality of fast food sold in the different restaurant in Sylhet sadar

2018 ◽  
Vol 5 (3) ◽  
pp. 327-333
Author(s):  
Purkayastha Moushumi ◽  
Sahidur Rahman ◽  
ATM Mahbub E Elahi ◽  
Sourav Roy ◽  
Tanimul Hussain ◽  
...  
Keyword(s):  
Fast Food ◽  
Bacterial Count ◽  
Food Samples ◽  
Mean Value ◽  
Viable Count ◽  
Health Concern ◽  
Food Items ◽  
Microbiological Criteria ◽  
The Government ◽  
High Level

Fast food monger and restaurants premises are more rapidly growing in Sylhet city. This may cause serious health concern due to unhygienic environment are noticeable almost all types of fast food vendors and restaurants. Hence, the study was undertaken to assess a total viable bacterial count and especially emphasis given on total staphylococcal count of fast food items from various restaurants in and around Sylhet town. From January to February 2016, a total of 45 samples were collected and assessed of five fast food items (Singara, Shamucha, Chicken burger, Chicken roll and cake) belongs to three types of restaurants (Street, mid-level and high level). Assessment revealed, the highest mean value of TVC (Total Variable Count) was found in Shamucha (89.6×109 CFU/g.) nearly all types of restaurants whereas lowest was observed in Chicken burger (58.8×109 CFU/g.). However, Staphylococcal load (mean value of TSC) was seen highest in both Shamucha and Chicken burger (26×103 CFU/g.) and lowest were in cake (16×103 CFU/g.) of all types of restaurants. Street level restaurants were observed highly risk for microbial as well as Staphylococcal load when comparison with mid-level and high level restaurants. Based on International Microbiological Criteria, the total viable count and total staphylococcal count found in fast food samples were unsatisfactory of all types of restaurants. Therefore, this study recommends that further analysis is needed regarding this issue. Besides, necessary steps should be taken by the Government for maintaining hygienic standard for preparing, processing and handling cooked food in various restaurants. Res. Agric., Livest. Fish.5(3): 327-333, December 2018

scholarly journals Trans Fatty Acids in the Hong Kong Food Supply

2013 ◽  
Vol 2013 ◽  
pp. 1-7 ◽  
Author(s):  
Stephen W. C. Chung ◽  
S. K. Tong ◽  
Violette F. P. Lin ◽  
Melva Y. Y. Chen ◽  
Janny K. M. Ma ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Hong Kong ◽  
Fast Food ◽  
Trans Fatty Acids ◽  
Food Samples ◽  
The Other ◽  
Total Lipids ◽  
Food Items ◽  
Fatty Food ◽  
High Level

This study aimed to examine trans fatty acids (TFA) content of 142 individual food items, including bakery, fast food, and other fatty food that may contain high level of TFA. TFA was detected in all samples, except for four samples including one plain bread, one sponge cake, and two batter-made foods (egg roll and eggette) samples. For those found to contain detectable TFA, the content ranged up to 4.7 g/100 g of food or 17.3% of total lipids. On a per 100 grams of food basis, the highest mean TFA content among the 18 food subgroups was the doughnuts/French toast subgroup (0.95 g), followed by the other pastries subgroup (0.49 g) and the bread with filling/topping subgroup (0.44 g). Among the samples, the highest TFA content is from a doughnut (4.7 g/100 g), followed by two cream-filled bread with shredded coconut (1.8 and 1.4 g/100 g) and a sweetheart cake (1.7 g/100 g). Only consuming one whole piece of doughnut would have reached 100% of the maximum daily TFA intake as recommended by WHO based on a 2000 kcal diet. About 78% of samples had TFA ≤0.3 g/100 g food. For the majority of the food samples available in Hong Kong, if TFA was present, C18:1 trans would possibly be the predominant one.

scholarly journals Combating the COVID-19 Pandemic: Experiences of the First Wave From Nepal

2021 ◽  
Vol 9 ◽  
Author(s):  
Buddha Bahadur Basnet ◽  
Kiran Bishwakarma ◽  
Ramesh Raj Pant ◽  
Santosh Dhakal ◽  
Nashib Pandey ◽  
...  
Keyword(s):  
Economic Status ◽  
Health Concern ◽  
Vaccination Programs ◽  
Significant Public Health Concern ◽  
Hilly Region ◽  
Travel Restrictions ◽  
Significant Public Health ◽  
The Government ◽  
High Level ◽  
Male To Female

Unprecedented and unforeseen highly infectious Coronavirus Disease 2019 (COVID-19) has become a significant public health concern for most of the countries worldwide, including Nepal, and it is spreading rapidly. Undoubtedly, every nation has taken maximum initiative measures to break the transmission chain of the virus. This review presents a retrospective analysis of the COVID-19 pandemic in Nepal, analyzing the actions taken by the Government of Nepal (GoN) to inform future decisions. Data used in this article were extracted from relevant reports and websites of the Ministry of Health and Population (MoHP) of Nepal and the WHO. As of January 22, 2021, the highest numbers of cases were reported in the megacity of the hilly region, Kathmandu district (population = 1,744,240), and Bagmati province. The cured and death rates of the disease among the tested population are ~98.00 and ~0.74%, respectively. Higher numbers of infected cases were observed in the age group 21–30, with an overall male to female death ratio of 2.33. With suggestions and recommendations from high-level coordination committees and experts, GoN has enacted several measures: promoting universal personal protection, physical distancing, localized lockdowns, travel restrictions, isolation, and selective quarantine. In addition, GoN formulated and distributed several guidelines/protocols for managing COVID-19 patients and vaccination programs. Despite robust preventive efforts by GoN, pandemic scenario in Nepal is, yet, to be controlled completely. This review could be helpful for the current and future effective outbreak preparedness, responses, and management of the pandemic situations and prepare necessary strategies, especially in countries with similar socio-cultural and economic status.

scholarly journals MICROBIAL ASSESSMENT OF FROZEN FOODS SOLD IN AYOBO, LAGOS

2021 ◽  
pp. e305
Author(s):  
Hilda Emmanuel-Akerele ◽  
Favour Uchendu
Keyword(s):  
Hazard Analysis ◽  
Control Point ◽  
Bacterial Count ◽  
Food Samples ◽  
Viable Count ◽  
Clupea Harengus ◽  
Microbiological Analysis ◽  
Frozen Foods ◽  
Critical Control Point ◽  
Scomber Scombrus

This study seeks to investigate the microbial profile of frozen fish and meat. Forty samples consisting of Scomber scombrus (Titus), Clupea harengus (Shawa) and frozen meat (Chicken, Turkey) were purchased from different retail outlets in Ayobo-Ipaja markets for microbiological analysis.  The samples were analysed for the total viable count using standard microbiological procedures.  The mean bacterial and fungal counts for Scomber scombrus, Chicken, Clupea harengus and Turkey are 254.70±83.81 CFU/G and 5.50±4.45 CFU/G; 210.10±55.03 CFU/G and 6.80±3.39 CFU/G; 298.20±67.35 CFU/G and 6.10±3.87 CFU/G; 221.30±80.33 CFU/G and 4.30±2.00 CFU/G respectively. Clupea harengus has the highest bacterial count while Scomber scombrus has the lowest bacterial count. Chicken has the highest fungal count while Turkey had the lowest fungal count. The microbial isolates from the frozen food samples include species of S. aureus, E. coli, Salmonella, Micrococcus, Aspergillus, and Penicillium. Escherichia coli were susceptible to all the antibiotics while Salmonella sp., Staphylococcus aureus, and Micrococcus were resistance to Augmentin, Gentamycin, Tarivid, and susceptible to Sparfloxacin and Chloramphenicol. Although freezing retard pathogens multiplication, post-harvest contaminants can multiply during thawing to a level that can have a major impact on the quality of the final consumer product. It is advised that frozen foods must be properly cooked before consumption and effective hazard analysis and critical control point implemented.

scholarly journals Presence of Coliforms and Fecal Coliforms in Fast Food Items of Local Restaurants and Fast Food Outlets of Dhaka City

2012 ◽  
Vol 28 (1) ◽  
pp. 49-51 ◽  
Author(s):  
Mohammad Omar Faruk ◽  
Marufa Zerin Akhter
Keyword(s):  
Middle Class ◽  
Fast Food ◽  
Elevated Temperatures ◽  
Total Coliform ◽  
Food Samples ◽  
Fecal Coliforms ◽  
Human Consumption ◽  
Dhaka City ◽  
Salmonella Spp ◽  
Food Items

The Microbiological status of 50 fast food samples collected from middle class and lower middle class retail outlets of fast food shops and restaurants at New Market and Dhanmondi area of Dhaka city were assessed. Eighty four percent of the samples were found to be satisfactory and 16% of the samples were found to be unsafe for human consumption. Total coliform, fecal coliform, Salmonella spp, Staphylococcus aureus and    fungal count in 12%, 8%, 16%, 14% and 14% samples respectively have crossed the recommended limits and were unsafe for human consumption. Bare-handed handling of foods and use of unsafe water for dish  washing and hand washing by food handlers, keeping food for long time under lighting in display glass boxes with elevated temperatures and storage of uncooked and half cooked meat items side by side in the refrigerator    were noticed to be the possible sources and causes of microbiological contamination of the fast food items. DOI: http://dx.doi.org/10.3329/bjm.v28i1.11810 Bangladesh J Microbiol, Volume 28, Number 1, June 2011, pp 49-51    

scholarly journals Antibiotic resistance in the pathogenic foodborne bacteria isolated from raw kebab and hamburger: phenotypic and genotypic study

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Maryam Rajaei ◽  
Mir-Hassan Moosavy ◽  
Sahar Nouri Gharajalar ◽  
Seyed Amin Khatibi
Keyword(s):  
Antibiotic Resistance ◽  
Foodborne Pathogens ◽  
Fast Food ◽  
Pathogenic Bacteria ◽  
Meat Products ◽  
Antibiotic Resistance Genes ◽  
Bacterial Count ◽  
Mean Value ◽  
Total Bacterial Count ◽  
E Coli

Abstract Background In recent years, interest in the consumption of ready-to-eat (RTE) food products has been increased in many countries. However, RTE products particularly those prepared by meat may be potential vehicles of antibiotic-resistance foodborne pathogens. Considering kebab and hamburger are the most popular RTE meat products in Iran, this study aimed to investigate the prevalence and antimicrobial resistance of common foodborne pathogens (Escherichia coli, Salmonella spp., Staphylococcus aureus, and Listeria monocytogenes) in raw kebab and hamburger samples collected from fast-food centers and restaurants. Therefore, total bacterial count (TBC), as well as the prevalence rates and antibiogram patterns of foodborne pathogens in the samples were investigated. Also, the presence of antibiotic-resistance genes (blaSHV, blaTEM,blaZ, and mecA) was studied in the isolates by PCR. Results The mean value of TBC in raw kebab and hamburger samples was 6.72 ± 0.68 log CFU/g and 6.64 ± 0.66 log CFU/g, respectively. E. coli had the highest prevalence rate among the investigated pathogenic bacteria in kebab (70%) and hamburger samples (48%). Salmonella spp., L. monocytogenes, and S. aureus were also recovered from 58, 50, and 36% of kebab samples, respectively. The contamination of hamburger samples was detected to S. aureus (22%), L. monocytogenes (22%), and Salmonella spp. (10%). In the antimicrobial susceptibility tests, all isolates exhibited high rates of antibiotic resistance, particularly against amoxicillin, penicillin, and cefalexin (79.66–100%). The blaTEM was the most common resistant gene in the isolates of E. coli (52.54%) and Salmonella spp. (44.11%). Fourteen isolates (23.72%) of E. coli and 10 isolates (29.41%) of Salmonella spp. were positive for blaSHV. Also, 16 isolates (55.17%) of S. aureus and 10 isolates (27.27%) of L. monocytogenes were positive for mecA gene. Conclusions The findings of this study showed that raw kebab and hamburger are potential carriers of antibiotic-resistance pathogenic bacteria, which can be a serious threat to public health.

scholarly journals Seasonal Variation in Microbial Contamination of Various Food Items in Karachi

2021 ◽  
Vol 64 (1) ◽  
pp. 75-80
Author(s):  
Afsheen Aqeel ◽  
Tanveer Abbas ◽  
Zulfiqar Ali Mirani ◽  
Tooba Naveed ◽  
Niaz Ahmed ◽  
...  
Keyword(s):  
Seasonal Variation ◽  
Microbial Contamination ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Food Samples ◽  
Total Bacterial Count ◽  
Food Items ◽  
Autumn Season

The present study was carried out to investigate the effects of seasonal variation on the microbiological quality of various food items collected from Karachi, Pakistan. A total of two thousand food samples were collected during summer, winter, spring, and autumn season and analyzed for total bacterial count (TBC), total Califarm count (TCC), Fecal califarm count (FCC), mould and yeast count (MYC) and Salmanella spp. The highest percentage of unfit samples was recorded during summer i.e. 25.95%, while the lowest value 11.24% and samples were found unfit in terms of total bacterial count during winter. Furthermore, 24.25% of samples were unsatisfactory during the autumn season followed by spring i.e. 14.54%. Moreover, findings further demonstrated that MYC was observed higher in all seasons as compared to TBC. None of the samples was found positive for Salmanella spp.    

Effectiveness of Nutrition Education on Fast Food Choices in Adolescents

2007 ◽  
Vol 23 (6) ◽  
pp. 337-341 ◽  
Author(s):  
Kelly N. Allen ◽  
Julie Smith Taylor ◽  
RuthAnne Kuiper
Keyword(s):  
Nutrition Education ◽  
Food Environment ◽  
Fast Food ◽  
Food Choices ◽  
The United States ◽  
Health Concern ◽  
Fast Food Restaurant ◽  
Education Session ◽  
Major Health ◽  
Food Items

Adolescent obesity has become a major health concern in the United States. An increased frequency of fast food restaurant dining is associated with higher intake of calories and calories from fat. The purpose of this study was to gain insight as to how food choices in a “simulated” fast food environment might be influenced by nutrition education in a group of adolescents. Ten adolescents were asked to choose food items from a fast food restaurant menu. Their chosen meals’ nutrition make-up (calories, fat, cholesterol, sodium, carbohydrates, protein, and fiber) was calculated. Following a 30-minute nutrition education session, participants were asked again to choose a meal from the same fast food menu. The nutrition make-up of the meal chosen postintervention was compared with the meal chosen before the education session. There was a statistically significant ( p <.05) difference in calories, fat, carbohydrate, and fiber content of the meals chosen postintervention. This short nutrition education intervention resulted in healthier fast food choices in this group of adolescents.

scholarly journals Phthalate and novel plasticizer concentrations in food items from U.S. fast food chains: a preliminary analysis

2021 ◽  
Author(s):  
Lariah Edwards ◽  
Nathan L. McCray ◽  
Brianna N. VanNoy ◽  
Alice Yau ◽  
Ruth J. Geller ◽  
...  
Keyword(s):  
Fast Food ◽  
Food Contamination ◽  
Food Samples ◽  
Gas Chromatography Mass Spectrometry ◽  
Chicken Nuggets ◽  
Food Handling ◽  
Food Items ◽  
Reduction Strategies ◽  
Chemical Content ◽  
Butyl Phthalate

Abstract Background Fast food consumption is associated with biomarkers of ortho-phthalates exposures. However, the chemical content of fast food is unknown; certain ortho-phthalates (i.e., di-n-butyl phthalate (DnBP) and di(2-ethylhexyl) phthalate (DEHP)) have been phased out and replaced with other plasticizers (e.g., dioctyl terephthalate (DEHT)). Objective We conducted a preliminary study to examine ortho-phthalate and replacement plasticizer concentrations in foods and food handling gloves from U.S. fast food restaurants. Methods We obtained hamburgers, fries, chicken nuggets, chicken burritos, cheese pizza (n = 64 food samples) and gloves (n = 3) from restaurants and analyzed them for 11 chemicals using gas chromatography mass spectrometry. Results We found DEHT at the highest concentrations in both foods (n = 19; median = 2510 µg/kg; max = 12,400 µg/kg) and gloves (n = 3; range: 28–37% by weight). We detected DnBP and DEHP in 81% and 70% of food samples, respectively. Median DEHT concentrations were significantly higher in burritos than hamburgers (6000 µg/kg vs. 2200 µg/kg; p < 0.0001); DEHT was not detected in fries. Cheese pizza had the lowest levels of most chemicals. Significance To our knowledge, these are the first measurements of DEHT in food. Our preliminary findings suggest that ortho-phthalates remain ubiquitous and replacement plasticizers may be abundant in fast food meals. Impact statement A selection of popular fast food items sampled in this study contain detectable levels of replacement plasticizers and concerning ortho-phthalates. In addition, food handling gloves contain replacement plasticizers, which may be a source of food contamination. These results, if confirmed, may inform individual and regulatory exposure reduction strategies.

scholarly journals Microbial Assessment of Chevon of Black Bengal Goat

2017 ◽  
Vol 15 (2) ◽  
Author(s):  
S Parvin ◽  
HM Murshed ◽  
MM Hossain ◽  
M Khan
Keyword(s):  
Bacterial Count ◽  
Total Coliform ◽  
Mean Value ◽  
Viable Count ◽  
Microbial Load ◽  
Goat Meat ◽  
Raw Meat ◽  
The City ◽  
Black Bengal Goat ◽  
Mold Count

This study was conducted to assess the microbial load of Black Bengal goat meat during handling and selling in different markets of Mymensingh, Bangladesh. Total 27 samples were collected from three different places of the city, including KR market, Seshmore and Mesua Bazar. These samples were subjected to determine Total Viable Count (TVC), Total Coliform Count (TCC) and Yeast Mold Count (YMC) by using standard protocols. In raw meat, mean value of TVC were highest in Seshmore market (5.24±0.42 log cfu/g) at 0 hour but having no significant differences with other two places. In case of TCC and YMC highest count were in meat of Mesua Bazar. In case of TCC, difference were observed (P<0.05) among the markets. At 5 hours all the bacterial counts were increased having significant differences with the initial count and in most of the cases the bacterial count crossed the acceptable limit. This was may be due to the unhygienic practices of butchers. Consumers were not conscious. Suggestion has been given to improve the knowledge on hygiene among the meat producers to reduce microbial load.

scholarly journals Presence of Parabens and Bisphenols in Food Commonly Consumed in Spain

Foods ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 92
Author(s):  
Yolanda Gálvez-Ontiveros ◽  
Inmaculada Moscoso-Ruiz ◽  
Lourdes Rodrigo ◽  
Margarita Aguilera ◽  
Ana Rivas ◽  
...  
Keyword(s):  
Total Concentration ◽  
Food Samples ◽  
Mean Value ◽  
Consumer Products ◽  
Grocery Stores ◽  
Bisphenol S ◽  
Food Items ◽  
Potential Risks ◽  
Bisphenol Af

Given the widespread use of bisphenols and parabens in consumer products, the assessment of their intake is crucial and represents the first step towards the assessment of the potential risks that these compounds may pose to human health. In the present study, a total of 98 samples of food items commonly consumed by the Spanish population were collected from different national supermarkets and grocery stores for the determination of parabens and bisphenols. Our analysis demonstrated that 56 of the 98 food samples contained detectable levels of parabens with limits of quantification (LOQ) between 0.4 and 0.9 ng g−1. The total concentration of parabens (sum of four parabens: ∑parabens) ranged from below the LOQ to 281.7 ng g−1, with a mean value of 73.86 ng g−1. A total of 52% of the samples showed detectable concentrations of bisphenols. Bisphenol A (BPA) was the most frequently detected bisphenol in the food samples analysed, followed by bisphenol S (BPS) and bisphenol E (BPE). Bisphenol AF (BPAF), bisphenol B (BPB) and bisphenol P (BPP) were not found in any of the analysed samples. LOQ for these bisphenols were between 0.4 and 4.0 ng g−1.

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