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Bacterial Contamination of Street-vended Spicy Puffed-rice Sold at Bangladesh Agricultural University Campus

A Khandoker
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M A Islam
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

M M Rahman
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

A A Husna
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

S Das
Upazilla Livestock Officer, Delduar, Tangail, Bangladesh

M M Khatun
Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

This study was undertaken to investigate the bacterial contamination of spicy puffed rice (Jhalmuri) sold by the street vendors at Bangladesh Agricultural University (BAU) campus. Fifteen spicy puffed rice samples were collected from street vendors at the Botanical Garden, Library premises, Riverside, Krishi Bishhobiddaloy (KB) High School and Veterinary Teaching Hospital compound at BAU campus. Microbial quality was assessed by total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC). Samples were inoculated into selective media Eosin Methylene Blue (EMB) agar, Salmonella Shigella (SS) agar, Thiosulphate Citrate Bile Salts Sucrose (TCBS) agar and Mannitol Salt (MS) agar. E. coli and Staphylococcus spp. were identified from the samples. The TVC in spicy puffed rice sample ranged from log 4.5 cfu/g to log 5.4 cfu/g, TSC ranged from log 4.4 cfu/g to log 5.2 cfu/g and TCC ranged from log 1.4 cfu/g to log 4.3 cfu/g. Antibiotic sensitivity test showed that the isolates were sensitive to ciprofloxacin and gentamicin. E. coli were resistant to ampicillin, chloramphenicol and cephalexin and Staphylococcus spp. were resistant to ampicillin, cephalexin and vancomycin. Spicy puffed rice sold by the street vendors at BAU campus harboured multidrug resistant food borne bacteria which may cause public health hazard.

Keywords: Rice, Microbiology and Hygiene, Puffed rice, Bacterial contamination

Location: Bangladesh Agricultural University, Mymensingh, Bangladesh

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Fortified food

Objectives:

To identify bacteria from street-vended spicy puffed rice and to know the antibiotic sensitivity.

Methodology:

Fifteen spicy puffed rice (Jhalmuri) samples were collected from five vendors at the Bangladesh Agricultural University (BAU) campus such as: Botanical Garden, Library, Riverside, K. B. High School and Veterinary Teaching Hospital. Homogenized samples were enriched into nutrient broth by overnight incubation at 37°C. Overnight enriched culture was streaked duplicate onto Mannitol salt agar (MSA), Eosine Methylene Blue (EMB), Salmonella–Shigella (SS) agar, Thiosulphate Citrate Bile Salts Sucrose (TCBS) agar and incubated at 37°C for 24 hrs. Bacteria were identified by morphology of colonies (size, margin, elevation and colour), Gram’s stain, sugar fermentation reaction, catalase, coagulase, Methyle Red (M-R), Voges Proskauer (V-P), and indole tests. Genus specific PCR assays were performed to identify Staphylococcus spp. and E. coli using previously published primers). Antibiotic sensitivity was tested using 0.5 McFarland turbidity standard inoculum and freshly prepared, dried Mueller Hinton agar (Oxoid, UK) against six common antibiotics: ampicillin, vancomycin, gentamicin, cephalexin, chloramphenicol and ciprofloxacin. Two isolates of E. coli and Staphylococcus spp. were selected randomly for the test. Disc diffusion or Kirby–Bauer method was used. The results were expressed as resistant, intermediate or sensitive according to the guidelines of Clinical Laboratory and Standards Institute (CLSI, 2007).

Source of Information: The Bangladesh Veterinarian (2014) 31(1): 20 - 26

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The TVC in spicy puffed rice sample ranged from log 4.5 cfu/g to log 5.4 cfu/g, TSC ranged from log 4.4 cfu/g to log 5.2 cfu/g and TCC ranged from log 1.4 cfu/g to log 4.3 cfu/g. Antibiotic sensitivity test showed that the isolates were sensitive to ciprofloxacin and gentamicin. E. coli were resistant to ampicillin, chloramphenicol and cephalexin and Staphylococcus spp. were resistant to ampicillin, cephalexin and vancomycin. Spicy puffed rice sold by the street vendors at BAU campus harboured multidrug resistant food borne bacteria which may cause public health hazard. (Bangl. vet. The occurrence of bacteria resistant to many antibiotics in spicy puffed rice is of public health significance.

Knowledge Management: Journal