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 Occurrence and antimicrobial resistance of bacteria in retail market spices

2020 ◽  
Vol 50 (4) ◽  
Author(s):  
Milena da Cruz Costa ◽  
Alexsandra Iarlen Cabral Cruz ◽  
Aline Simões da Rocha Bispo ◽  
Mariza Alves Ferreira ◽  
João Albany Costa ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Microbiological Quality ◽  
Multidrug Resistant ◽  
Black Pepper ◽  
Resistant Bacteria ◽  
Salmonella Spp ◽  
Food Markets ◽  
E Coli ◽  
Bacillus Spp ◽  
Mar Index

ABSTRACT: This study aimed to evaluate the microbiological quality and the transmission of multidrug-resistant bacteria in different spices sold in town fairs (local food markets) in the municipalities of Recôncavo Baiano. Samples of black pepper, oregano, and cinnamon were collected over a period of six months and investigated for coliforms at 45 °C, Staphylococcus spp., Staphylococcus aureus, Bacillus spp., Bacillus cereus, Escherichia coli and Salmonella spp. The contamination in the black pepper samples (log 4.66 CFU g-1) was higher (P>0.05), than those of cinnamon (log 2.55 CFU g-1) and oregano (log 2.49 CFU g-1), particularly for B. cereus. E. coli (89%) and Salmonella spp. (67%) were isolated only from black pepper. B. cereus and S. aureus showed greater resistance to β-lactams (penicillin, oxacillin, and cefepime), with approximately 40% of the strains with a multiple antimicrobial resistance (MAR) index of 0.33 (i.e., resistant to three antimicrobials). E. coli was more resistant to ampicillin and Salmonella spp. to nalidixic acid, ampicillin, and ceftriaxone. Salmonella spp. had a MAR index ranging from 0.16 to 0.91 (i.e, resistant to up to 11 antimicrobials), and E. coli to up to 0.58 (i.e., resistant to 7 antimicrobials). In conclusion, the spices sold in the town fairs of Recôncavo Baiano are of low microbiological quality, with the presence of pathogens, of which some display high resistance to antimicrobials that are commonly used for treating foodborne illnesses.

scholarly journals Sanitary Status and Occurrence of Some Water-Borne Pathogens in Well and Surface Waters of Panhauya Community and Ahmadu Bello University Farm, Zaria

2020 ◽  
Vol 5 (2) ◽  
pp. 138-147
Author(s):  
S. L. Afegbua ◽  
Keyword(s):  
Drinking Water ◽  
Surface Waters ◽  
Water Samples ◽  
Universal Access ◽  
Microbiological Quality ◽  
Health Concern ◽  
Salmonella Spp ◽  
Open Defecation ◽  
E Coli ◽  
Water Borne

The Sustainable Development Goal on sanitation aims to achieve universal access to good health, affordable drinking water, sanitation and an end to open defeacation by 2030. The recent ranking of Nigeria as first globally for open defecation is of public and environmental health concern. This study assessed the sanitary condition and the microbiological quality of well and surface waters of Panhauya community and Ahmadu Bello University farm, Zaria, and the antibiogram of the bacterial isolates.. Based on the WHO criteria, the sanitary inspection showed that 16.7%, 54.2%, 25% and 4.2% of the water sampling points had a very high, high, intermediate and low risk of contamination respectively. Occurrence of Escherichia coli, Giardia lamblia, Entamoeba histolytica, Pseudomonas aeruginosa, Salmonella spp and Vibrio cholerae in water samples from Panhuaya community was 87.5%, 75%, 68.8%, 50%, 25% and 12.5% respectively. In ABU farm Shika, the occurrence was; E. coli (75%), E. histolytica (63%), G. lamblia and Salmonella spp. All E. coli isolates exhibited high multidrug resistance to antibiotics screened with a MAR index of 0.3-0.8. The drinking water sources in Panhuaya and ABU farm were unsafe and the presence of these pathogens in the water samples may be attributed to a number of factors including poor sanitation, manure application and open defecation practice. This indicates a public health risk to the residents and emphasises the need for safe water supplies sanitation and antibiotic stewardship. Keywords: Well water; surface water; sanitary inspection; open defecation; water-borne pathogens; Zaria.

Microbial load and Prevalence of Escherichia coli, and Salmonella spp. in Macadamia Nut Production Systems

2021 ◽  
Author(s):  
Maike Loots ◽  
Lizyben Chidamba ◽  
Lise Korsten
Keyword(s):  
Escherichia Coli ◽  
South Africa ◽  
Water Samples ◽  
Soil Samples ◽  
Assessment Tools ◽  
Microbial Load ◽  
Salmonella Spp ◽  
E Coli ◽  
Macadamia Nut ◽  
Nut Production

This study evaluated the potential impact of environmental factors and harvesting practices on microbial load of macadamia nuts. Three farms located in the main macadamia nut production regions including Mbombela (A), Barberton (B) and White River (C) areas in Mpumalanga Province, South Africa were sampled over a ,rtwo-year period. A total of 264, irrigation water (54), soil (30) and macadamia nut (180) samples were collected and evaluated for microbial concentrations. All water samples had mean E. coli counts below 1000 CFU/100ml which is the standard regulatory requirement for agricultural water considered fit-for-purpose for irrigation of nut trees in south Africa. Mean total aerobic plate counts of on-tree nut-in-husk samples (3.91 log CFU/g; n=60) increased after harvesting (5.98 log CFU/g; n=60) but decreased with dehusking to 4.89 log CFU/g (n=60) on nut-in-shell. Salmonella spp. were only detected in water samples from two farm B (67 %; n=18) and C(15 %; n=18). However, neither Listeria monocytogenes nor Salmonella spp. were detected in any of the soil samples. Escherichia coli were only detected in 20 % (n=10) of soil samples collected from two farms (A and B). None of the E. coli isolated in this study were positive for the eae, stx 1, and stx 2, enterohaemorrhagic E. coli (EHEC), virulence genes. Information from this study provides basic data that can be used in the development of macadamia nut specific hazard assessment tools within primary production environments.

scholarly journals Evaluation of microbial contamination level and the drug susceptible pattern of the isolates cultivated from famous dessert food

Food Research ◽  
2021 ◽  
Vol 5 (1) ◽  
pp. 426-430
Author(s):  
T. Akter ◽  
T. Ishma ◽  
S.R. Razzeb ◽  
S.H.M. Uddin ◽  
M. Islam ◽  
...  
Keyword(s):  
Microbial Contamination ◽  
Heterotrophic Bacteria ◽  
Ice Cream ◽  
Drug Susceptibility ◽  
Diffusion Method ◽  
Contamination Level ◽  
Salmonella Spp ◽  
E Coli ◽  
Bacillus Spp ◽  
Staphylococcus Spp

Present study endeavored to evaluate the microbial contamination level along with their drug resistant pattern in some popular desert food items collected from different food shops in Dhaka city, Bangladesh. The microbial evaluation was conducted through conventional cultural methods and drug susceptibility test was executed through disc diffusion method. All the samples were found to be contaminated with heterotrophic bacteria as well as fungi within the range of 103 to 105 CFU/g. In case of specific microflora, the growth of Staphylococcus spp. was very high in sweet, faluda, milk cake and ice cream as estimated up to 105 CFU/g, halua and sweet yogurt showed 104 CFU/g while rest of the samples revealed 103 CFU/g. E. coli was found only in faluda and ice cream up to 103 CFU/g whereas Klebsiella spp. was estimated in all the samples within the range of 102 CFU/g to 105 CFU/g. Salmonella spp., Pseudomonas spp. and Bacillus spp. were totally absent in all the samples. Most of the isolates were found to be resistant against most of the antibiotics. Meanwhile, streptomycin (10 µg), gentamicin (10 µg), azithromycin (15 µg), and nalidixic acid (5 µg) were effective drug against both E. coli and Staphylococcus spp.

scholarly journals Microbiological quality of honey from stingless bee, jandaíra (Melipona subnitida), from the semiarid region of Brazil

2018 ◽  
Vol 48 (9) ◽  
Author(s):  
Carolina de Gouveia Mendes da Escóssia Pinheiro ◽  
Maria Rociene Abrantes ◽  
Rodrigo Otávio Silveira Silva ◽  
Carlos Augusto Oliveira Junior ◽  
Francisco Carlos Faria Lobato ◽  
...  
Keyword(s):  
Clostridium Perfringens ◽  
Microbiological Quality ◽  
Stingless Bee ◽  
Semiarid Region ◽  
Salmonella Spp ◽  
Mesophilic Bacteria ◽  
Melipona Subnitida ◽  
Bacillus Spp ◽  
Staphylococcus Spp

ABSTRACT: The aim of this study was to evaluate the presence of microorganisms in honey produced by the stingless bee (SB) jandaíra (Melipona subnitida) from the semiarid region of Brazil. Thirty-five samples were analyzed and all of them were positive for mesophilic bacteria, coliforms at 45°C, fungi, and yeast. Staphylococcus spp. were identified in 85.7%, while Bacillus spp. were detected in 34.3% of honey samples. DNAs of Clostridium perfringens and C. botulinum were detected in 40% and 2.8% of the samples, respectively. Salmonella spp. and C. difficile were not detected. The present research revealed a great diversity of microorganisms in honey produced by jandaíra.

scholarly journals Estimation of microbiological propagation and antimicrobial traits of the frequently accessible flowers

2015 ◽  
Vol 4 (1) ◽  
pp. 19-23 ◽  
Author(s):  
Marufa Sharmin ◽  
Kamal Kanta Das ◽  
Mrityunjoy Acharjee
Keyword(s):  
Pathogenic Bacteria ◽  
Antimicrobial Activities ◽  
Salmonella Spp ◽  
E Coli ◽  
Pseudomonas Spp ◽  
Bacillus Spp ◽  
Almost All ◽  
Staphylococcus Spp ◽  
Klebsiella Spp

Present study portrayed a complete microbiological profile of commonly available flowers including Rosa kordesii, Gladiolus hybrid, Acmella oleracea, Nyctanthes arbortristis and Pseudomussaenda flava which were randomly collected from Dhaka city, Bangladesh. The microbial contamination was quantified up to 108 cfu/g. Exploration of specific pathogenic bacteria was estimated within the range of 103 to 108 cfu/g of which Pseudomonas spp. was found in G. hybrid, A. oleracea and P. flava (~106 cfu/g), whereas Escherichia coli and Staphylococcal contamination was evident in almost all samples up to 108 cfu/g. The in vitro antimicrobial activities of the flower extracts were notable against most of the test bacteria. The ethanolic extracts of R. kordesii showed anti-bacterial activity against most of the bacteria except E. coli and Salmonella spp. G. hybrid extracts showed activity against Klebsiella spp. and Bacillus spp., A. oleracea against E. coli, Pseudomonas spp., Bacillus spp., Klebsiella spp., Staphylococcus spp. and Salmonella spp., P. flava against Pseudomonas spp. and Bacillus spp., and N. arbortristis against Bacillus spp. The methanol extracts of G. hybrid possessed activity against E. coli, Listeria spp. and Pseudomonas spp., N. arbortristis extracts against E. coli, Vibrio spp., Bacillus spp., Klebsiella spp. and Staphylococcus spp., P. flava extracts against E. coli. DOI: http://dx.doi.org/10.3329/sjm.v4i1.22756 Stamford Journal of Microbiology, Vol.4(1) 2014: 19-23

scholarly journals Microbiological quality of beef, mutton, and water from different abattoirs in the Eastern Cape Province, South Africa

2020 ◽  
Vol 13 (7) ◽  
pp. 1363-1371
Author(s):  
Philisani Ncoko ◽  
Ishmael Festus Jaja ◽  
James Wabwire Oguttu
Keyword(s):  
South Africa ◽  
Microbiological Quality ◽  
Plate Count ◽  
Eastern Cape Province ◽  
Eastern Cape ◽  
Salmonella Spp ◽  
E Coli ◽  
Significant Difference ◽  
The Government

Background and Aim: Abattoir processes from skinning, evisceration, to chilling usually lead to meat contamination by foodborne pathogens. Hence, continual microbial surveillance of slaughter carcasses by veterinary public health officials is key to preventing contamination and outbreak of meat-related foodborne diseases. This study was conducted to determine the Enterobacteriaceae count and aerobic plate count (APC) and to detect Escherichia coli and Salmonella spp. in meat and water from selected slaughter facilities. Materials and Methods: Retrospective data (n=100) collected in 2017 by the Provincial Veterinary Department of the Eastern Cape Province from abattoirs and prospective survey data of meat (n=50) collected in 2018 from abattoirs in the Eastern Cape Province were utilized in this study. APC and Enterobacteriaceae were enumerated from the samples. In addition, Salmonella and E. coli were isolated from samples using selective media. Results: The APC in both retrospective and prospective studies for all samples ranged between 2 and 4.50 log CFU/cm2; similar counts of 2-4.00 log CFU/cm2 were recorded for Enterobacteriaceae. No significant difference (p>0.05) for APC and Enterobacteriaceae count across all meat types was noted. Salmonella and E. coli were detected in 50% of beef. E. coli was not detected from mutton, but Salmonella was found in 66.7%. Moreover, 91.7% of the water samples had E. coli, but none had Salmonella. Conclusion: The levels of Enterobacteriaceae and APC observed in meat satisfy regulatory conditions outlined by the Department of Agriculture, Forestry and Fisheries, South Africa and show that meat produced from these abattoirs is of acceptable microbial quality. However, the quality of water used in the abattoirs does not meet the requirements set by the government, and contributes to contamination of meat produced in the abattoirs under study. Therefore, we recommend that sources of water be continuously investigated to eliminate or reduce the risk of contamination of meat processed in the abattoirs.

scholarly journals Microbiological quality of trahira fish (Hoplias malabaricus) from Baixada Maranhense, municipality of São Bento, MA

2018 ◽  
Vol 84 (0) ◽  
Author(s):  
Lucélia Guimarães ◽  
Ana Clara dos Santos ◽  
Elka Ferreira ◽  
Débora Pereira ◽  
Francisca Costa
Keyword(s):  
Microbiological Quality ◽  
Most Probable Number ◽  
Foodborne Diseases ◽  
Salmonella Spp ◽  
Production Chain ◽  
Probable Number ◽  
E Coli ◽  
Staphylococcus Spp ◽  
Sanitary Conditions

ABSTRACT: Fish are considered rich sources of nutrients. Health care throughout its production chain aims to ensure quality, minimizing the risks of transmission of foodborne diseases. In order to evaluate the microbiological quality of trahira fish (H. malabaricus), 40 samples were analysed for Most Probable Number (MPN) of coliforms at 45ºC, counts of aerobic mesophilic bacteria and Staphylococcus spp., identification of E. coli, Salmonella spp. and Aeromonas spp.. Analyses were conducted according to official methods, procedures, and recommendations. Microbiological results showed coliform values at 45 °C ranging from <3 to > 1.1 × 103 MPN/g, presence of E. coli in 14 (35%) samples, counts of mesophilic aerobic bacteria from 9 × 102 to 109 CFU/g and absence of coagulase positive Staphylococcus aureus. Salmonella spp. was detected in 2 (5%) samples, which is in disagreement with the standards required by the RDC Nº 12 of January, 2001 (ANVISA) regarding Aeromonas spp. In total, 36 (90%) samples were contaminated, 7 (19.4%) by A. cavie and 29 (80.6%) by A. hidrophila. The results of this research showed unsatisfactory hygienic and sanitary conditions of fish from the municipality of São Bento (MA), exposing consumers to the risk of foodborne diseases.

scholarly journals Assessment of the Microbiological Quality of Ready-To Fry Frozen Chicken-Based Snack Items Sold in Bangladesh

2021 ◽  
pp. 52-56
Author(s):  
Anamika Chakrabarty ◽  
Tamanna Islam ◽  
Saurab Kishore Munshi
Keyword(s):  
Foodborne Pathogens ◽  
Microbiological Quality ◽  
Multidrug Resistant ◽  
Resistance Pattern ◽  
Microbiological Analysis ◽  
Chicken Nuggets ◽  
Salmonella Spp ◽  
Viable Bacteria ◽  
Bacteria And Fungi ◽  
Staphylococcus Spp

Microorganisms that are capable of spoiling the product during chill storage as well as several foodborne pathogens can be present in frozen snacks. The present study attempted to investigate the presence of microbial contaminants along with their antibiotic resistance pattern in frozen snacks. In this regard, a total of 15 ready-to-fry frozen chicken-based snack items including three each of chicken pops, chicken samosa, chicken lemongrass lollypop, chicken nuggets and chicken meatball were collected from super shops of Dhaka, Bangladesh. Microbiological analysis revealed that all the samples were highly contaminated with total viable bacteria and fungi in an average of 6 and 4 log cfu/g, respectively which exceeded the standard microbial limit. Klebsiella spp., Staphylococcus spp. and Pseudomonas spp. were encountered in all samples. E. coli, Vibrio spp. and Salmonella spp. were also found in a majority of the samples. Besides, all the isolates were found to be multidrug-resistant. The isolates showed almost 100% resistance against Cefuroxime and Cefixime. A higher proportion of resistance was also reported against Vancomycin and Azithromycin. Whereas, Gentamycin, Ceftriaxone, Colistin and Levofloxacin sensitivity were found in all the isolates. Such chicken-based frozen snack items contaminated with multi-drug resistant microorganisms could be potential vehicles for transmitting food-borne diseases.

scholarly journals Assessment of the Safety of ‘Suya’ Condiment Vended in Three Communities in Rivers State, Nigeria

2021 ◽  
pp. 1-6
Author(s):  
Onoriode C. Eruteya ◽  
El-Praise J. Nmehielle
Keyword(s):  
Microbiological Quality ◽  
Microwave Oven ◽  
Microbial Inactivation ◽  
Microbial Load ◽  
Salmonella Spp ◽  
Randomized Design ◽  
Bacillus Spp ◽  
Processing And Storage ◽  
Rivers State ◽  
Staphylococcus Spp

Aims: The essence of this research was to assess the microbiological quality of suya condiments/spices sold at different points in Obio/Akpor (Choba and Rumuepirikom) and Ikwerre (Aluu) Local Government Areas, Rivers State and reduction of microbial load using home microwave oven. Study Design: Completely randomized design with two replications and average values calculated. Place and Duration of Study: Food and Industrial Microbiology Laboratory, University of Port and Emadavistic Medical and Research Laboratory, Osaks House, East-West road Port Harcourt for three months. Methodology: Twelve (12) samples of already formulated suya condiments/spices were sampled from twelve different suya vendors at Choba, Rumuepirikom, and Aluu. Standard methods were used for the microbiological analyses and microbial inactivation using home microwave oven. Results: The total plate counts (log10 CFU/g) for the samples ranged from 5.35 to 6.29, 5.67 to 6.09, and 5.88 to 6.36 for samples collected from Choba, Rumuepirikom and Aluu respectively. The isolated bacteria on the basis of cultural, physiological and biochemical characteristics were identified as: Staphylococcus spp. (44.4%), Salmonella spp. (11.1%), Bacillus spp. (35.2%), Shigella sp. (1.9%), Enterobacter sp. (3.7%) and Streptococcus sp. (3.7%) from all three locations. A decrease in the microbial load was noted as exposure time increased from 0 to 60 s. (exposure to what) Conclusion: In all, suya condiments collected for this study were contaminated with bacteria of public health significance which suggest the need for microbial inactivation and an improvement in hygiene practice during processing and storage.

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