Microbiological quality analysis of domestic water collected from the slum area’s people in Dhaka city

Nur, Ifra Tun; Baishnab, Rakhi; Tethee, Niger Sultana

doi:10.3329/sjm.v7i1.40066

Cited by 4 publications

(4 citation statements)

References 17 publications

(28 reference statements)

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“…Other commonly used food additives are food color, flavor and artificial sweeteners which are used to enhance flavor or impact desired color. Nowadays to meet the consumer expectations, various natural and synthetic flavors are used to enhance the taste of foods, colors (14). In order to avoid the risk of being diabetic patient, reduce the tooth decay and keep the food energy (calories) low, sweeteners are generally added to foods to replace sugar (11,15).…”

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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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Microbiological profiling of food additives and evaluation of their antibacterial efficacy

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“…For enumeration of TVC and TFC, 0.1 ml of each sample was spread onto Nutrient agar and membrane fecal coliform (mFC) agar, respectively. For total bacterial count plates were incubated at 37°C for 24 hours and for obtaining fecal coliform count plates were incubated at 44.5°C for 24 hours (21,22,23).…”

Section: Enumeration Of Total Viable Bacteria (Tvc) and Total Fecal Coliform (Tfc)mentioning

confidence: 99%

“…and Vibrio spp., 0.1 ml of each sample was spread onto xylose lysine deoxycholate (XLD) agar and thiosulfate citrate bile salt (TCBS) sucrose agar respectively. For the final identification of all isolates, several biochemical tests were performed including the triple sugar iron test, motility, urease test, methyl red test, Voges Proskauer test, indole utilization test and the oxidase test (22).…”

Section: Enumeration Of Total Viable Bacteria (Tvc) and Total Fecal Coliform (Tfc)mentioning

confidence: 99%

Physicochemical and bacteriological screening of pathogenic microorganisms from aquarium water collected from katabon area in Dhaka city

et al. 2021

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Globally, the ornamental fish business has a high demand for its popularity as well as for its profitability. However, microbial contamination, nutrient depletion and accumulation of organic materials are the major factors in an aquafarming system which can cause death of aquatic animal and causes financial losses. This study aimed to determine the physicochemical and microbiological quality of fish aquarium water. Water of different time interval after treatment (7 days, 20 days, 30 days, 60 days, 90 days) were taken from the different aquariums. A set of physicochemical parameters such as temperature, transparency, pH, conductivity, dissolved oxygen, total dissolved solids, alkalinity, total hardness, conductivity were found within the approved standard concentration for fish. The present study also reveals the microbiological status of the aquaculture water where the total viable count ranging from 2.20×104 to 4.20×104 cfu/ml. Escherichia coli, Staphylococcus spp., and Pseudomonas spp. were present in all samples. Antimicrobial susceptibility tests were also done to determine the antibiotic resistance pattern of microbes isolated from aquarium water. Stamford Journal of Microbiology, Vol.11 (1) 2021: 20-23

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“…After inoculation, plates were kept at 37°C for 24-48h. 27,28 A series of several biochemical tests were performed following the standard protocol to identify the bacteria isolated from the wound samples. 3…”

Section: Microbiological and Biochemical Analysismentioning

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Isolation of pathogenic microorganisms from burn patient and in vitro determination of antibacterial activity of honey against antibiotic resistance isolates

2020

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Background: Honey is a natural therapeutic agent which manifest antimicrobial activity against a wide range of bacteria. Therefore, the current study was designed to isolate pathogenic bacteria from burn wound and also to determine the anti-bacterial traits of natural and processed honey against infectious agents.Methods: Wound samples were collected from burn unit of Dhaka Medical College Hospital and conventional cultural methods were applied to identify pathogenic microorganisms. A total of six samples including three each of natural and processed honey were tested for the determination of antimicrobial activity by agar well diffusion method. Results: Among ten wound samples highest load of total viable bacteria was recorded up to 3.7×106 cfu/ml. The maximum load of Pseudomonas spp. and Staphylococcus spp. were found up to 1.6×104 cfu/ml and 8.7×104 cfu/ml respectively. Significant in vitro antimicrobial activity was found in all the samples. Natural honey showed a little bit more efficacy than processed honey. The samples exhibited antibacterial traits against Staphylococcus aureus with a wide zone of inhibition and moderate zone of inhibition against Pseudomonas spp. when they are subjected to 100% concentered honey. E. coli and Klebsiella spp. were remained to be unaffected at 75% and 50% concentrated honey, while S. aureus and Pseudomonas spp. were found to be sensitive at those concentrations.Conclusions: The in vitro efficacy of different types of honey tested against the bacteria dependent on the type of honey and the concentration at which it was administered. In our study 100% concentred honey was more efficient in inhibiting all the tested isolates.

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Microbiological quality analysis of domestic water collected from the slum area’s people in Dhaka city

Cited by 4 publications

References 17 publications

Microbiological profiling of food additives and evaluation of their antibacterial efficacy

Microbiological profiling of food additives and evaluation of their antibacterial efficacy

Physicochemical and bacteriological screening of pathogenic microorganisms from aquarium water collected from katabon area in Dhaka city

Isolation of pathogenic microorganisms from burn patient and in vitro determination of antibacterial activity of honey against antibiotic resistance isolates

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