Comparative microbiological analysis of four different sea fishes collected from local market in Dhaka Metropolis

Nur, Ifra Tun; Mou, Amatun Nur; Habiba, Umme

doi:10.26656/fr.2017.4(1).253

Cited by 6 publications

(5 citation statements)

References 22 publications

(24 reference statements)

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“…Food preservatives play a vital role in prevention of food spoilage (19). Here different types of food additives are used to check their microbial quality and as well as antimicrobial activity.…”

Section: Resultsmentioning

confidence: 99%

Microbiological profiling of food additives and evaluation of their antibacterial efficacy

et al. 2020

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Food additives are widely used to enhance the taste, texture, appearance and longevity of food items. The aim of this study is to determine the quality and antibacterial activity of different food additives and preservatives. In this study 8 categories of food additives were collected from different super shops in Dhaka city. Almost 90% samples were free from pathogenic microorganisms and a low number of total viable bacteria were found in all samples. Antibacterial activities of these samples were measured by agar diffusion method. Except food color, all remaining categories exhibited zone of inhibition against tested laboratory isolates between 8 mm and 22 mm in diameter. These findings indicate that adding food additives or preservatives in food item can reduce or prevent the growth of pathogenic microorganisms. Harmful effects of food additives to human health need to be evaluated before they are applied in food items. Stamford Journal of Microbiology, Vol.9(1) 2019: 23-26

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Section: Resultsmentioning

confidence: 99%

Microbiological profiling of food additives and evaluation of their antibacterial efficacy

et al. 2020

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“…A total of 20 g of each the raw and dried of each fish was homogenized with 180 g of sterile normal saline. The homogenized suspension was subjected to serial dilutions (10-fold) up to 10 -4 with normal saline (Nur et al, 2020).…”

Section: Study Area and Sample Collectionmentioning

confidence: 99%

Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

Nur¹,

Ghosh²,

Acharjee³

2020

Food Res.

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Along with the raw fishes, dry fishes also have a huge contribution to meet up the demand of protein in our daily meal. The assay of microbiological quality is therefore needed to ensure the public health safety. The present study was emphasized on the existence of pathogenic bacteria in raw and dry fish. A total of 50 samples of raw fishes and sun-dried fishes was accumulated aseptically for microbiological quality analysis. Isolation of bacteria was done by spread plate method. All the samples including both (raw and dry) fishes harbored bacteria and fungi up to 106 CFU/g. E. coli was found in all samples as a specific pathogen. In case of raw fishes total viable count (TVC) and total coliform count (E. coli) were recorded up to 2.5x106 CFU/g and 5.2 x104 CFU/g respectively whereas a significant load of Salmonella spp. was observed in almost all samples. Staphylococcus spp. and Pseudomonas spp. were present up to 5 x102 CFU/g and 1.8 x 102 CFU/g respectively. Likewise, total viable count (TVC), total coliform count (E. coli) and fungal load were recorded in dry fish up 3.50 x 105 CFU/g, 1.2 x103 CFU/g respectively. Fungal growth was observed in all experimental raw and dried fishes. For most of the pathogenic isolates, higher rates of resistance were found against Ceftriaxone, Penicillin, Nalidixic acid, Neomycin. On the other hand, most of the isolates were found to retain higher sensitivity against Imipenem, Ciprofloxacin, Tetracyclin and Amoxicillin. This data suggested that the dry fish harbored fewer bacteria than raw fish and sun drying method is still a useful technique for the preservation of fish.

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“…and Klebsiella spp. were also found in raw samples [25,26]. Salt dried marine fish samples were reported the total plate count (TPC) up to 5.3x10 6 CFU g -1 with a different group of faecal coliforms and Vibrio spp.…”

Section: Microbiological Quality Analysismentioning

confidence: 92%

Antibiotic Sensitivity for Ready-to-Eat Fish-Based Food-Borne Bacterial Pathogens

Guha¹,

Mondal²,

Rahman³

et al. 2020

JPMR

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For the degradation of fish-based foods that consumed without any further processing, microbes play an important role. Proper knowledge of microbiological conditions can ensure quality food products that can save from foodborne diseases. The present study was carried out to investigate the microbiological quality of 30 ready-to-eat fish-based foods. The results exposed that the highest standard plate count (SPC) was 3.98610 3 CFUg-1. Hence, the analyzed samples were of acceptable microbial quality based on the total aerobic bacterial count. On the contrary, about 20% of food samples were identified as inappropriate because of containing fecal coliform. Salmonella spp. was not detected in any of the investigated samples. Six antibiotics namely tetracycline hydrochloride, erythromycin, amoxicillin, chlorpheniramine maleate, cephalexin, and ciprofloxacin were employed for susceptibility testing. Among the tested antibiotics, tetracycline hydrochloride and ciprofloxacin showed 87-100% susceptibility at the concentration of 240 µg/mL. In the same concentration cephalexin showed 78% but other three antibiotics showed very less susceptibility against ready-to-eat fish-based food born bacterial pathogens.

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Comparative microbiological analysis of four different sea fishes collected from local market in Dhaka Metropolis

Cited by 6 publications

References 22 publications

Microbiological profiling of food additives and evaluation of their antibacterial efficacy

Microbiological profiling of food additives and evaluation of their antibacterial efficacy

Comparative microbiological analysis of raw fishes and sun-dried fishes collected from the Kawran bazaar in Dhaka city, Bangladesh

Antibiotic Sensitivity for Ready-to-Eat Fish-Based Food-Borne Bacterial Pathogens

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