scholarly journals Microbial Load in Kitchen Dish Wash Scrubber

2021 ◽  
pp. 212-217
Author(s):  
P. Harini ◽  
N. P. Muralidharan
Keyword(s):  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Food Contamination ◽  
Microbial Load ◽  
Cross Contamination ◽  
Sterile Saline ◽  
Increased Risk ◽  
The Media ◽  
Growth Characters ◽  
Kitchen Sponges

Introduction: Kitchen sponges are most commonly used cleaning equipment. These sponges were heavily contaminated with the microorganisms which acts as a carrier of food borne diseases. It provides favourable conditions for the growth of bacteria and other microorganisms. It acts as a reservoir of pathogens and a vector of cross contamination. Proper sanitization techniques must be followed to avoid cross contamination. Aim: The aim of the study was to evaluate the microbial load in used kitchen dish wash scrubbers. Materials and Method: Twenty dish wash scrubbers were collected in a sterile disposable container. Moisture was removed by drying the scrubber. The procedures were conducted after 5 days. Measured the weight of the scrubber weighing 1 gram and soaked it in 500 ml of sterile saline for 30 minutes, agitated it and transferred 10 microliter to the media. And identified the organisms by the growth characters on the media for the possible pathogens. Result: From the growth characters the organisms identified were Coliform, Bacillus and Staphylococcus. Conclusion: This study showed that scrubbers were not clean and were at increased risk of food poisoning. Kitchen sponges were highly contaminated with potentially pathogenic bacteria which might be transferred from the overall kitchen environment to food contact surfaces and consequently cause food contamination.

scholarly journals Detection and quantification of Salmonella in fresh vegetables in Perak, Malaysia

Food Research ◽  
2019 ◽  
Vol 4 (2) ◽  
pp. 441-448 ◽  
Author(s):  
Seow Hoon Saw ◽  
J.L. Mak ◽  
M.H. Tan ◽  
S.T. Teo ◽  
T.Y. Tan ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Leafy Vegetables ◽  
Most Probable Number ◽  
Salmonella Spp ◽  
Probable Number ◽  
Increased Risk ◽  
Fresh Vegetables ◽  
Serovar Typhimurium ◽  
Wet Market

The eating of fresh and minimally processed vegetables is getting popular among Malaysians. This trend poses an increased risk of food poisoning associated with the consumption of fresh produce contaminated with pathogenic bacteria. Salmonellosis is a foodborne disease caused by several non-typhoidal Salmonella enterica serovars, predominantly serovars Enteritidis and Typhimurium. The present study aimed to determine the prevalence of Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium in fresh leafy vegetables such as cabbages (n = 40), lettuces (n = 20), and fruit vegetables such as tomatoes (n = 40), carrots (n = 40) and cucumbers (n = 40), which were sold by three different hypermarkets and a wet market in Kampar, Perak, Malaysia. The study was performed over a period of 13 months (January 2018 to January 2019). A combination of most probable number-multiplex polymerase chain reaction (MPN-mPCR) method was used to quantify the concentrations of Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium in the examined samples. The results of this study demonstrated that of the vegetables tested, tomatoes, carrots and lettuces were not contaminated by Salmonella spp., S. enterica serovar Enteritidis and S. enterica serovar Typhimurium. However, the presence of Salmonella spp. was detected in 3.3% of cabbages from the hypermarket, with estimated microbial loads ranging from <3.0 MPN/g to 15.0 MPN/g. On the other hand, S. enterica serovar Typhimurium was detected in 10.0% of the cucumbers from hypermarkets and 20% of them from the wet market. Their microbial loads were ranging from <3.0 MPN/g to >1,100 MPN/g. This indicated that cabbages and cucumbers could be the potential sources of salmonellosis. Therefore, the monitoring of food safety and hygienic practices should be strictly enforced by relevant government agencies to avoid potential poisoning by foodborne pathogens.

scholarly journals Evaluation of the effectiveness of ozone as a sanitizer for fish experimentally contaminated with Salmonella sp.

2017 ◽  
Vol 20 (0) ◽  
Author(s):  
Danielle de Bem Luiz ◽  
Carlos Danger Ferreira e Silva ◽  
Simone Rodrigues Campelo ◽  
Viviane Rodrigues Verdolin dos Santos ◽  
Leandro Kanamaru Franco de Lima ◽  
...  
Keyword(s):  
Pathogenic Bacteria ◽  
Food Poisoning ◽  
Food Contamination ◽  
Public Health Problem ◽  
Good Health ◽  
Major Public Health Problem ◽  
Experimental Conditions ◽  
Randomized Design ◽  
Fish Samples ◽  
Fish Industry

Abstract Salmonellosis is a major public health problem related to food contamination and ensuing food poisoning. Brazilian resolution RDC nº 12/2001 of the Brazilian National Health Surveillance Agency (ANVISA) established the absence of Salmonella in 25 g of fish for consumption. However, the significant increase in the occurrence of fish contamination by Salmonella and other pathogenic bacteria shows that the currently applied strategies are not sufficient and that, in addition to the implementation of good health practices, the application of new sanitizer technologies in the fish industry is also necessary. In this context, the present study evaluated the effectiveness of ozone in an aqueous medium as a sanitizer for Salmonella contaminated fish. The experiment was carried out using a completely randomized design with eight treatments and five replicates, giving a total of 40 experimental units. Each sample consisted of three fishes, totalizing 120 fishes. The treatments consisted of different combinations of temperature and water-dissolved ozone (O3) concentrations (21 °C × 0.35 ppm; 20 °C × 0.45 ppm; 21 °C × 0.60 ppm; 20 °C × 0.80 ppm; 19 °C × 1.7 ppm; 6 × 5.1 ppm; 4 °C × 7.2 ppm; and 2 °C × 9.1 ppm). Colossoma macropomum (Tambaqui) samples were experimentally infected with Salmonella typhymurium (ATCC 14028) and immersed in water with the different treatments. After three minutes, the fish samples were collected and subjected to qualitative Salmonella analyses. The ozone tests were not efficient in eradicating Salmonella under the experimental conditions presented here, indicating the need for the identification of effective sanitizers in order to meet the determinations of Brazilian law.

scholarly journals Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product

2021 ◽  
Vol 12 (1) ◽  
pp. 85-93
Author(s):  
Wallapat Phongtang ◽  
Ekachai Chukeatirote
Keyword(s):  
Bacillus Cereus ◽  
Food Industry ◽  
Pathogenic Bacteria ◽  
Morphological Analysis ◽  
Food Poisoning ◽  
Fermented Soybean ◽  
Foodborne Pathogenic Bacteria ◽  
Ph Range ◽  
Potential Use

Abstract Bacillus cereus is considered to be an important food poisoning agent causing diarrhea and vomiting. In this study, the occurrence of B. cereus bacteriophages in Thai fermented soybean products (Thua Nao) was studied using five B. cereus sensu lato indicator strains (four B. cereus strains and one B. thuringiensis strain). In a total of 26 Thua Nao samples, there were only two bacteriophages namely BaceFT01 and BaceCM02 exhibiting lytic activity against B. cereus. Morphological analysis revealed that these two bacteriophages belonged to the Myoviridae. Both phages were specific to B. cereus and not able to lyse other tested bacteria including B. licheniformis and B. subtilis. The two phages were able to survive in a pH range between 5 and 12. However, both phages were inactive either by treatment of 50°C for 2 h or exposure of UV for 2 h. It should be noted that both phages were chloroform-insensitive, however. This is the first report describing the presence of bacteriophages in Thua Nao products. The characterization of these two phages is expected to be useful in the food industry for an alternative strategy including the potential use of the phages as a biocontrol candidate against foodborne pathogenic bacteria.

Epidemiology of Collective Food poisoning in Tlemcen- Western Algeria: A retrospective analysis of data from 2011-2020

2021 ◽  
Vol 11 (5) ◽  
pp. 539-547
Author(s):  
Meryem Allioua ◽  
Waffa Bouali ◽  
Ilham Mkedder
Keyword(s):  
Urban Areas ◽  
Fecal Coliform ◽  
Food Poisoning ◽  
Public Health Problem ◽  
Cross Contamination ◽  
Food Handlers ◽  
Epidemiological Monitoring ◽  
The World ◽  
Western Algeria ◽  
Family Focus

Food poisoning is a serious public health problem in the world that needs to be addressed as early as possible. However, mitigation efforts can be possi-ble only when data and information resulting from the implementation of monitoring or continuous surveillance are available. Here we report a study that was conducted taking into account all the data of poisoning report sheets, filled in by the doctor in charge of the case or, failing that, by the nurse, coming from health facilities (in sixteen regions in Tlemcen) were in-cluded in the analysis. For data processing, we have used some descriptive tools such as the frequencies and the lethality rates. The description of the sample concerned the characteristics of the poisoned population (year, gen-der, age, origin, hospitalisation, etc.) and the characteristics related to the suspected food. The survey showed a concentration of family focus, espe-cially in urban areas. Meats, Chickens and cream filled bakery food were the three most important incriminated foods and most of the infections in the outbreaks were related to fecal coliform, Clostridium and Staphylococcus. Some of the factors identified to contribute to food poisoning were lack of self-hygiene by food handlers and poor water and environmental supplies, poor preservation of food, the consumption of inadequately cooked or thawed meat or chicken, cross-contamination of food from infected food handlers, as well as the lack of awareness and information transmission and the lack of health infrastructures and means of communications. The present study highlights the needs for creating adequate infrastructure related to hygiene, regular epidemiological monitoring and increasing the awareness level of the residents.

Factors that Contribute to Outbreaks of Foodborne Disease

1978 ◽  
Vol 41 (10) ◽  
pp. 816-827 ◽  
Author(s):  
FRANK L. BRYAN
Keyword(s):  
High Temperatures ◽  
Thermal Processing ◽  
Food Poisoning ◽  
Foodborne Diseases ◽  
Cross Contamination ◽  
Infected Person ◽  
Principal Factors ◽  
Foodborne Outbreaks ◽  
Cooked Food ◽  
The U.S

Factors that contributed to foodborne outbreaks that were reported in the U.S. from 1973–1976 are identified and categorized by disease and by locale in which incriminated foods were mishandled. Data from the same years are tallied separately and combined with data from the years 1961–1972. Inadequate cooling was associated with most foodborne outbreaks, with many bacterial foodborne diseases (such as salmonellosis, staphylococcal food poisoning, and Clostridium perfringens gastroenteritis), and frequently with outbreaks that originated from foods prepared in foodservice establishments and homes. Inadequate cooling practices were usually either failure to refrigerate cooked foods or the storing of foods in large stock pots or other large containers that were refrigerated. Other important factors that contributed to foodborne outbreaks were the lapse of a day or more between preparing and serving (coupled with inadequate refrigeration or hot-holding during this time), handling of cooked foods by infected persons, inadequate cooking or other thermal processing, inadequately high temperatures during hot storage, inadequately high reheating temperatures, inadequate cleaning of kitchen or processing equipment, ingestion of contaminated raw food or ingredient, and cross contamination. The frequency of involvements of the factors that contributed to outbreaks in England and Wales was quite similar. The principal factors that contributed to staphylococcal food poisoning were inadequate cooling practices, infected person manipulating cooked food, and lapse of a day or more between preparing and serving. The principal factors that contributed to C. perfringens gastroenteritis were inadequate cooling practices, lapse of a day or more between preparing and serving, and inadequately high temperatures during hot-holding and reheating. The principal factors that contributed to salmonellosis were inadequate cooling practices, contaminated raw ingredients, inadequate cooking or thermal processing, and cross-contamination.

scholarly journals Intoxicações por Alimentos no Brasil Registradas pelo SINITOX Entre 1999 e 2017

UNICIÊNCIAS ◽  
2019 ◽  
Vol 23 (1) ◽  
pp. 52
Author(s):  
Milka Vitor Soares
Keyword(s):  
Information System ◽  
Health Education ◽  
Food Poisoning ◽  
Food Contamination ◽  
Health Hazards ◽  
Health Profile ◽  
Effective Measure ◽  
Northeast Region ◽  
Preventive Actions ◽  
Epidemiological Profile

As intoxicações alimentares resultam da ingestão de toxinas formadas nos alimentos e podem acarretar diversos danos à saúde. No Brasil, a consolidação e a divulgação anual dos dados referentes às intoxicações são realizadas pelo Sistema Nacional de Informações Tóxico-Farmacológicas (SINITOX). O objetivo deste estudo foi avaliar os dados presentes no SINITOX sobre intoxicações por alimentos, dimensionando o número de casos e a evolução e, comparar os resultados nas diversas regiões do Brasil entre os anos 1999 e 2017. Os dados mostraram que, no período analisado 20.361 casos de intoxicações por alimentos foram notificados, sendo demonstrado um maior aumento das notificações entre os anos 2005 e 2012, com queda do número de casos registrados, a partir de 2013. No período analisado houve prevalência da Região Sudeste em percentual de casos notificados (52,14%). A cura foi a evolução predominante (87,6%) e a Região Nordeste foi a que registrou maior número de óbitos (8). Ações preventivas continuam sendo realizadas, sendo a medida mais eficaz para reduzir a incidência de intoxicações alimentares, com destaque para a educação em saúde. Além disso, o perfil epidemiológico deve ser continuamente atualizado e melhorado, pois se constitui uma importante ferramenta para o planejamento de ações em saúde. Palavras-chave: Alimentação. Perfil de Saúde. Contaminação de Alimentos.   AbstractFood poisoning results from toxins ingestion formed in food and can lead to several  health hazards. In Brazil, the annual consolidation and dissemination of poisoning data is performed by the National Toxic-Pharmacological Information System (SINITOX). The objective of this study was to evaluate SINITOX data on food poisoning, number of cases and evolution, and to compare results in several regions of Brazil among  1999 and 2017. The data showed that in the analyzed period 20,361 cases of food poisoning were reported, showing a greater increase in notifications between 2005 and 2012, with a decrease in the number of cases registered after 2013. In the period prevalence of the Southeast region in percentage of reported cases (52.14%). Cure was the predominant evolution (87.6%) and the Northeast region recorded the highest number of deaths (8). Preventive actions continue to be the most effective measure to reduce the incidence of food poisoning, with emphasis on health education. In addition, the epidemiological profile must be continually updated and improved, since it constitutes an important tool for planning health actions. Keywords: Feeding. Health Profile. Food Contamination. As intoxicações alimentares resultam da ingestão de toxinas formadas nos alimentos e podem acarretar diversos danos à saúde. No Brasil, a consolidação e a divulgação anual dos dados referentes às intoxicações são realizadas pelo Sistema Nacional de Informações Tóxico-Farmacológicas (SINITOX). O objetivo deste estudo foi avaliar os dados presentes no SINITOX sobre intoxicações por alimentos, dimensionando o número de casos e a evolução e, comparar os resultados nas diversas regiões do Brasil entre os anos 1999 e 2017. Os dados mostraram que, no período analisado 20.361 casos de intoxicações por alimentos foram notificados,sendo demonstrado um maior aumento das notificações entre os anos 2005 e 2012, com queda do número de casos registrados, a partir de 2013. No período analisado houve prevalência da Região Sudeste em percentual de casos notificados (52,14%). A cura foi a evolução predominante (87,6%) e a Região Nordeste foi a que registrou maior número de óbitos (8). Ações preventivas continuam sendo realizadas, sendo a medida mais eficaz para reduzir a incidência de intoxicações alimentares, com destaque para a educação em saúde. Além disso, o perfil epidemiológico deve ser continuamente atualizado e melhorado, pois se constitui uma importante ferramenta para o planejamento de ações em saúde. Palavras-chave: Alimentação. Perfil de Saúde. Contaminação de Alimentos.   AbstractFood poisoning results from toxins ingestion formed in food and can lead to several  health hazards. In Brazil, the annual consolidation and dissemination of poisoning data is performed by the National Toxic-Pharmacological Information System (SINITOX). The objective of this study was to evaluate SINITOX data on food poisoning, number of cases and evolution, and to compare results in several regions of Brazil among  1999 and 2017. The data showed that in the analyzed period 20,361 cases of food poisoning were reported, showing a greater increase in notifications between 2005 and 2012, with a decrease in the number of cases registered after 2013. In the period prevalence of the Southeast region in percentage of reported cases (52.14%). Cure was the predominant evolution (87.6%) and the Northeast region recorded the highest number of deaths (8). Preventive actions continue to be the most effective measure to reduce the incidence of food poisoning, with emphasis on health education. In addition, the epidemiological profile must be continually updated and improved, since it constitutes an important tool for planning health actions. Keywords: Feeding. Health Profile. Food Contamination.

scholarly journals Hidden reservoirs of pathogens in dental settings

2021 ◽  
Vol 17 (1) ◽  
pp. 73-79
Author(s):  
Silpi Chatterjee ◽  
Keyword(s):  
Staphylococcus Aureus ◽  
Mobile Phones ◽  
Nosocomial Infections ◽  
Bacterial Species ◽  
Brain Heart Infusion ◽  
Bacillus Species ◽  
Coagulase Negative Staphylococcus ◽  
Cross Contamination ◽  
Sterile Saline ◽  
Predominant Species

Nosocomial infections are a major concern to both clinicians and health care seekers. Investigations have suggested that laptops & mobile phones may contribute to cross-contamination and can serve as vehicles for infection transmission. Therefore, it is of interest to document the data on hidden reservoirs such as mobile phones and laptops of pathogens in dental settings at the Hazaribag college of dental sciences and Hospital, Jharkhand. The samples were collected from 25 laptops and 25 mobile phones from dentists working in a dental college in Hazaribag city. The samples were collected aseptically using sterile cotton swabs dipped in sterile saline by rotating the swabs on the keyboard surfaces of laptops and mobile phones, inoculated into Brain Heart Infusion broth, vortexed for 1 minute in Fischer Vortex Genie 2 on highest setting & streaked immediately on 5% sheep blood agar plates and were incubated at 370C for 24 hours aerobically. The isolates were identified based on the colony morphology, colony characteristics and biochemical reactions. The bacterial species isolated were Staphylococcus aureus, Coagulase negative Staphylococcus, Bacillus species, Enterococci, Micrococci, and Pseudomonas etc. Predominant species isolated was Staphylococcus aureus and least was Micrococci. Higher percentage of organisms was found at the Department of Periodontics, Endodontics and least was found in Department of Public Health Dentistry. The percentage and type of organism isolated from keyboards of laptops and mobile phones were similar. Thus, laptops and mobile phones act as vehicles for transfer of potential pathogens associated with dental hospitals. Disinfecting the hands prior to examination of patients and disinfection of laptops and mobiles with alcohol wipes should be done to prevent nosocomial infections.

scholarly journals Gluten-Free Diet: From Development to Assessment of a Check-List Designed for the Prevention of Gluten Cross-Contamination in Food Services

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1274 ◽  
Author(s):  
Priscila Farage ◽  
Renata Puppin Zandonadi ◽  
Verônica Cortez Ginani ◽  
Lenora Gandolfi ◽  
Eduardo Yoshio Nakano ◽  
...  
Keyword(s):  
Internal Consistency ◽  
Food Contamination ◽  
Free Food ◽  
Cross Contamination ◽  
Gluten Free ◽  
Food Services ◽  
Check List ◽  
Contamination Control ◽  
Control Instrument ◽  
Classification Score

Gluten cross-contamination in gluten-free food may jeopardize treatment of celiac patients. Considering the deficit of appropriate instruments to enable the implementation of safe production practices for gluten-free food, this study aimed to evaluate the application of a check-list elaborated for gluten cross-contamination prevention in food services. The instrument was applied in 60 Brazilian food services. Interobserver reproducibility and internal consistency of the check-list were tested. A score classification was created for establishments according to the food contamination risk assessment. Subsequent to the application and statistical analysis, the original instrument was reduced to a 30-item check-list. In the reproducibility analysis, none of the 30 items showed significant divergence among the evaluators (p > 0.05 in the Cochran Q test). The 30-item version of the check-list presented Kuder–Richardson Formula 20 (KR-20) = 0.771, indicating good internal consistency. The proposed classification score is obtained by adding 1 point for each item with an “adequate” response; therefore, the final score may vary between 0 and 30 points. Establishments with up to 15 points exhibit risk of gluten contamination, while establishments with a score above 16 points exhibit low risk of contamination. The check-list displayed good reproducibility and internal consistency, suggesting that it could be a useful gluten contamination control instrument in food services.

scholarly journals Molecular Detection of Staphylococcal Enterotoxins and mecA Genes Products in Selected Food Samples Collected from Different Areas in Khartoum State

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Mohammed Yahya Ahmed ◽  
Hashim Abdalbagi Ali ◽  
Babbiker Mohammed Taher Gorish ◽  
Sara Omer Ali ◽  
Eman Saif Aldein Abdalrhim ◽  
...  
Keyword(s):  
Staphylococcus Aureus ◽  
Meca Gene ◽  
Food Poisoning ◽  
Meat Products ◽  
Low Frequency ◽  
Raw Milk ◽  
Food Samples ◽  
Increased Risk ◽  
Enterotoxin B ◽  
Staphylococcus Aureus Enterotoxins

Staphylococcal food poisoning is an intoxication that results from the consumption of improperly prepared or stored foods containing sufficient amounts of one or more preformed S. aureus enterotoxins. Nowadays, many researchers worldwide noted an emergence of resistant strains such as Staphylococci particularly for the antibiotic methicillin. Therefore, this study was aimed to determine the existence of Staphylococcus aureus and its enterotoxins, mecA genes, in selected food samples. A total of 400 selected food samples were collected from different areas in Khartoum State. The selected foods included cheese, meat products, fish, and raw milk. One hundred samples from each type of food were cultivated, and the resultant growth yielded 137 (34.25%) S. aureus, 126 (31.5%) bacteria other than S. aureus, and 137 (34.25%) yielded no growth. Eighty-four of the 137 S. aureus isolates were randomly selected and tested for the presence of mecA and enterotoxin genes. The oxacillin sensitivity test showed that 15 (11%) of 137 S. aureus isolates were oxacillin resistant. The PCR assay showed that the mecA gene was detected in 15 of 84 (17%) S. aureus isolates. Simultaneously, only 2 (2.385%) out of 84 S. aureus isolates showed an enterotoxin B gene product. There was a relatively moderate prevalence of methicillin-resistant Staphylococcus aureus with very low frequency of enterotoxin B gene in different kinds of selected food samples collected from Khartoum State. These findings elucidate the increased risk on public in Khartoum being affected by Staphylococcal food poisoning upon consumption of dairy or meat products prepared in unhygienic conditions that could lead to intoxication by Staphylococcus aureus enterotoxins.

Identification of pathogenic bacteria from food handling surfaces (tabletops) from different areas with demonstration of their drug resistance properties

2021 ◽  
Author(s):  
Anik Paul ◽  
Md. Mahmud Rahma ◽  
Tasnia Ahmed
Keyword(s):  
Fast Food ◽  
Pathogenic Bacteria ◽  
Klebsiella Oxytoca ◽  
Food Contamination ◽  
Antibiotic Sensitivity ◽  
Klebsiella Pneumonia ◽  
Microbiological Analysis ◽  
Food Handling ◽  
Salmonella Spp ◽  
Esherichia Coli

Foodborne illness is generally caused after consumption of food contaminated with pathogenic microorganisms. Food contamination often caused by contact with tabletops or food handling surfaces where the pathogenic microbes are present due to unhygienic condition of people working there and the overall environment of the food serving area. In current study, four areas (local restaurants, fast food shops, university canteens and hospital canteens) were selected for collection of swab sample (per cm2 area) from the tabletops. Five samples from each area were taken for further studies. After microbiological analysis we found ten different types of bacteria (Esherichia coli, Klebsiella pneumonia, Klebsiella oxytoca, Corynebacterium xerosis, Staphylococcus aures, Salmonella spp., Proteus mirabilis, Enterobacter aerogenes, pseudomonas aeruginosa and Alcaligenes fecalis) which are already considered to be pathogenic bacteria causing different health issues in immune-compromised and also in healthy consumers. These bacteria were then subjected to antibiotic sensitivity test using ten antibiotics-Vancomycin (30 µg), Cotrimoxazol (30 µg), Azithromycin (15 µg), Gentamicin (10 µg), Amoxycillin (10 µg), Cephradine (30 µg), Ceftriaxone (30 µg), Cefuroxime (30 µg), Cefoxitin (30 µg) and Tetracycline (30 µg). Bacterial isolates collected from university and hospital canteens showed most resistance towards these antibiotics. Strict maintenance of proper sanitation and hygiene starting from personal aspects to the overall environment of food handling service should be maintained to reduce the food contamination and foodborne disease.

Sign in / Sign up

Export Citation Format

Share Document