Bacteriological Quality and Public Health Risk of Ready-to-Eat Foods in Developing Countries: Systematic Review and Meta Analysis

Mengistu, Dechasa Adare; Belami, Desi Debelu; Tefera, Alemayehu Aschalew; Asefa, Yohanis Alemeshet

doi:10.1177/11786361221113916

Cited by 19 publications

(10 citation statements)

References 34 publications

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“…The isolated bacteria from the food samples comprise mainly members from the family Enterobacteriacea known to be associated with food borne illness. This agrees with the findings of Mengistu et al (2022) The results of antibiotic susceptibility test on isolated bacteria from location X, Y and Z. According to standards by CSLI (2015) based on the zones of inhibition, all the bacteria isolates showed resistance to the various antibiotics analyzed.…”

Section: Discussionsupporting

confidence: 90%

Bacterial Assessment of Selected Ready-To-Eat Foods Sold at Some Restaurants Within Federal Polytechnic Offa, Kwara State

Ajiboye,

Alabi,

Hammed

2023

UJMR

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Foodborne illness can occur following the intake of food containing high number of viable bacteria and their toxins, although highly common and of public health concern, it is a very preventable occurrence. The research aimed at isolating and identifying the microorganisms that are present in ready to eat foods sold at the Federal Polytechnic, Offa, Kwara State, Nigeria and to study their antibiotics sensitivity patterns. A total of three (3) samples of ready to eat food (White Rice, Beans and Moin moin) were collected from three different canteens within the school premises. Standard methods were used for the total aerobic bacterial counts, coliform counts, Staphylococcus count and Salmonella-Shigella counts. Identification of isolates were performed using various biochemical tests and the antimicrobial sensitivity of bacterial isolates obtained from the food samples was also performed using disc diffusion assay. Beans sample has the highest total aerobic bacteria, Staphylococcus, Salmonella and Shigella counts of 26.67 ± 8.32 x 105 cfu/mL, 3.00 ± 1.00 x 105 cfu/mL and 4.67 ± 3.06 x 105 cfu/mL respectively and Moin moin sample has the highest total coliform count of 6.67 ± 4.93 x 105 cfu/mL. The bacteria isolated from the samples were identified as Enterococcus aerogenes, Proteus vulgaris, Citrobacter freundii, Escherichia coli, Bacillus species, Staphylococcus aureus, Micrococcus luteus and Salmonella enterica. Proteus vulgaris produced the highest zone of inhibition of 15.00 mm with ciprofloxacin while none of the isolates produced a zone of inhibition with rifampicin. It can be concluded from this study that some of the foods sold have considerable number of bacteria which can pose a health risk to the consumers.

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Section: Discussionsupporting

confidence: 90%

Bacterial Assessment of Selected Ready-To-Eat Foods Sold at Some Restaurants Within Federal Polytechnic Offa, Kwara State

Ajiboye,

Alabi,

Hammed

2023

UJMR

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“…Calonico, Delfino, Pesavento, Mundo, and Lo Nostro (2019) reported that washing salads before consumption was effective in reducing the microbiological load, especially E. coli . In various studies, K. pneumoniae , which causes food‐borne outbreaks, have been reported in retail foods in different countries (Afolabi et al, 2012; Makinde et al, 2020; Mengistu, Belami, Tefera, & Asefa, 2022).…”

Section: Discussionmentioning

confidence: 99%

Contribution of MALDI‐TOF‐MS‐based principal component analysis for distinguishing foodborne pathogens

Cevik

Kaynar

2023

Journal of Food Safety

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Foodborne diseases are important to determine bacteria in strain level, which are analyzed by library‐based devices and bioinformatics‐enabled. The aim of this study was to investigate the contribution of principal component analysis (PCA) with matrix‐assisted laser desorption ionization time‐of‐flight mass spectrometry (MALDI‐TOF‐MS) to distinguish according to the differences of bacterial strains as rapidly screening of foodborne bacteria. The MALDI‐TOF‐MS‐based PCA analysis was used for differentiating bacterial strains isolated from ready‐to‐eat foods. According to the results of PCA analysis, the percentages of distance and proximity between species were evaluated by composite correlation indexes (CCI). Bacillus cereus were detected in burghul salad (BC1) and macaroni salad (BC2) taken from the SB2‐snack bar, and the similarity rate was determined as 97%. Three other B. cereus bacteria (BC3, BC4, and BC5) in the same cluster were also isolated from salads collected from SB4‐snack bar. The similarity of Klebsiella pneumoniae bacteria, which have the codes KP1 and KP2, isolated from macaroni salad and burghul salad taken from the SB2 snack bar respectively were 96%. Additionally, the CCI values of two E. coli strains in burghul (EC1) salad and Russian salad (EC2) in the same sampling point (SB1) were determined as 97%. In conclusion, this analysis with MALDI‐TOF‐MS based PCA has revealed the relationships between bacteria genera and species, beyond just the identification of bacteria and the rapid screening of bacteria in perishable foodstuffs. Similarities between bacterial strains identified for different samples from the same sampling point suggested that there were not adequate hygiene rules and storage requirements were not followed.

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“…This outbreak largely affected patients who had adopted a vegan or vegetarian diet. An estimated 5% of Canadians adhere to a plant-based diet (( 8 )). In addition, age and gender differences are apparent among persons adhering to plant-based diets such as vegetarianism, which is practiced more commonly among females and younger adults (( 9 )), consistent with the patient demographics in this outbreak.…”

Section: Discussionmentioning

confidence: 99%

An Outbreak of Salmonella Typhimurium Infections Linked to Ready-To-Eat Tofu in Multiple Health Districts — Ontario, Canada, May–July 2021

Osasah,

Whitfield,

Adams

et al. 2023

CCDR

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From May to mid-August 2021, the Ontario, Canada provincial public health agency, Public Health Ontario, in collaboration with local public health authorities and federal food safety partners, investigated a spatiotemporal cluster of 38 patients with Salmonella Typhimurium infections across multiple public health districts in Ontario. Five (13%) patients were hospitalized; no deaths were reported. The outbreak was linked to consumption of ready-to-eat seasoned tofu from one manufacturer that was distributed to multiple Ontario restaurants. Isolates from the seasoned tofu were within one or fewer allele differences to the outbreak strain by whole genome sequencing. Evidence from food safety investigations conducted by local public health authorities and the Canadian Food Inspection Agency (CFIA), revealed that unsanitary conditions could have led to cross-contamination of the tofu, and insufficient heating of the tofu at the production level likely resulted in failure to eliminate the pathogen. The CFIA issued a food recall for the tofu at hotel, restaurant, and institution levels. Tofu was identified as a novel outbreak-associated food vehicle for S. Typhimurium in this outbreak. Interventions that target the production level and all parts of the supply chain and include additional safeguarding steps that minimize microbial growth are important.

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Bacteriological Quality and Public Health Risk of Ready-to-Eat Foods in Developing Countries: Systematic Review and Meta Analysis

Cited by 19 publications

References 34 publications

Bacterial Assessment of Selected Ready-To-Eat Foods Sold at Some Restaurants Within Federal Polytechnic Offa, Kwara State

Bacterial Assessment of Selected Ready-To-Eat Foods Sold at Some Restaurants Within Federal Polytechnic Offa, Kwara State

Contribution of MALDI‐TOF‐MS‐based principal component analysis for distinguishing foodborne pathogens

An Outbreak of Salmonella Typhimurium Infections Linked to Ready-To-Eat Tofu in Multiple Health Districts — Ontario, Canada, May–July 2021

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