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

Akter, Tanzina; Ishma, T.; Razzeb, S.R.; Uddin, Sorif; Islam, M.; Saha, Shusmita; Shomi, F.Y.; Feroz, Farahnaaz; Acharjee, Mrityunjoy

doi:10.26656/fr.2017.5(1).452

Cited by 4 publications

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“…Several studies have been conducted previously regarding the bacterial resistance and dissemination of resistant bacteria into the consumer’s body through contaminated foods ( Acharjee et al, 2019a , Acharjee et al, 2019b , Islam et al, 2020 , Akter et al, 2021 ). So far, many researchers tried to sort out general knowledge about the drug-resistant bacteria and their dissemination in the environment based on the analysis of bulk water, fish, fruit juices, milk, and different street foods samples and patients ( Munshi et al, 2012 ; Dutta et al, 2013 ; Noor et al, 2013a; Khan et al, 2013 , Acharjee et al, 2014a , Acharjee et al, 2014b , Marjan et al, 2014 , Ahmed et al, 2014 ).…”

Section: Discussionmentioning

confidence: 99%

Antibiotic susceptibility pattern of fish pathogens: A new approach of emerging the bacterial resistance through biofilm formation in in-vitro condition

Acharjee

Hoque

Shreya

et al. 2021

Saudi Journal of Biological Sciences

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Highlights Different fishes were collected and were subjected to form an in vitro biofilm. Huge array (up to 10 7 cfu/ml or g) of pathogenic bacteria. Few of the isolates were sensitive and few were resistant against the antibiotics but after bio-film formation all the species acquired resistance.

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Section: Discussionmentioning

confidence: 99%

Antibiotic susceptibility pattern of fish pathogens: A new approach of emerging the bacterial resistance through biofilm formation in in-vitro condition

Acharjee

Hoque

Shreya

et al. 2021

Saudi Journal of Biological Sciences

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Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

et al. 2022

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Background and Aim: Ready-to-eat (RTE) foods are widely used at home, restaurants, and during festivals in Bangladesh. So it is very important to investigate possible microbial contamination in RTE foods. Therefore, this study aimed to determine the total coliform count (TCC), isolate, identify, and characterize the Escherichia coli in RTE foods. The antimicrobial sensitivity of E. coli obtained from RTE foods was also performed using 12 commonly used antibiotics. Materials and Methods: A total of 100 RTE food samples were collected aseptically and comprised of ten samples each: Burger, pizza, sandwich, chicken roll, chicken meat loaf, chicken fry, salad vegetable, ice-cream, yogurt, and milkshake sold in Mymensingh city. Samples were inoculated onto Eosin methylene blue agar and incubated at 37°C for 24 h. Isolation and identification of bacteria were performed based on cultural, staining, and biochemical properties, followed by a polymerase chain reaction. Results: The TCC in Chicken meat loaf, burger, pizza, sandwich, salad vegetable ice-cream, and yogurt samples were 3.57 ± 0.96, 3.69 ± 0.08, 3.50 ± 0.60, 2.60 ± 0.20, 4.09 ± 0.29, 4.44 ± 0.25, and 3.14 ± 0.30 mean log colony-forming units ± standard deviation/mL, respectively. The study found a higher prevalence of E. coli in RTE salad vegetable products than in RTE meat and milk products. Forty percent of the mixed vegetable salad samples showed positive results for E. coli. Whereas E. coli prevalence in RTE meat and milk products was 20% and 16.7%, respectively. All the 21 isolates were subjected to antibiotic susceptibility test against 12 different antibiotics. It was observed that 46.1% were susceptible, 16.6% were intermediate, 46.1% were resistant, and 47.6% were multidrug-resistant (MDR) among seven different antibiotic classes. E. coli isolates were resistant to cephalexin, ceftazidime, oxytetracycline, and ampicillin and sensitive to gentamycin, followed by kanamycin, ceftriaxone, colistin, and enrofloxacin.. Conclusion: The study revealed that RTE foods are a serious issue from a public health point of view. To achieve a safer level of E. coli in RTE foods sold for human consumption, public food outlets must improve hygienic and good production procedures. Moreover, MDR E. coli in these foods pose serious public health threats.

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

Cited by 4 publications

References 0 publications

Antibiotic susceptibility pattern of fish pathogens: A new approach of emerging the bacterial resistance through biofilm formation in in-vitro condition

Antibiotic susceptibility pattern of fish pathogens: A new approach of emerging the bacterial resistance through biofilm formation in in-vitro condition

Isolation, identification, and antibiogram studies of Escherichia coli from ready-to-eat foods in Mymensingh, Bangladesh

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

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