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A Bacteriological Survey of Ready to Eat Salad with Special Reference to Coliform and Non-lactose Fermenters

M. R Khan
Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh.

M. L. Saha
Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh.

H. M. G . Kibria
Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh.

Abstract/ Executive Summary:

Bacterial loads of ready to eat salads were assessed and were found to be 1.1 x10⁵ to 1.35 x 10⁷ cful-100 g. The highest count was found in raddish, cucumber and chilli. The highest count of coliform and that of non-lactose fermenters were 6.0 x 10⁶ and 1.0 x 10⁷ cful-100 g respectively. The generic composition of coliform present in this study was Escherichia, Klebsiella, and Enterobacter while Salmonella, Shigella and Alcaligenes were the representative genera of non- lactose fermenters

Keywords: Bactertologtcal-survey, Salad, Coliform.

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fermenters

Objectives:

To determine the load and floristic composition of coliform and non-lactose fermenting bacteria associated with the ready to eat salads obtained from different hotels and restaurants of Dhaka metropolitan city.

Methodology:

Prepared salad samples were collected in sterile polythene bags from different hotels and restaurants of Dhaka metropolitan city. Ten gram of sample was taken in sterile conical flask containing 100 ml sterile water. After mixing thoroughly. the suspension and decimal dilutions made there of were analysed. 100 ml of the decimal dilution was filtered in duplicate through cellulose acetate membrane filter (pore size 0.45 urn. Sartorius GmbH. FRG). The membrane was placed on the MacConkey Agar medium. The plates were then incubated for 24 hours at 37°C. Colonies growing on the plates were counted with the colony counter. Bright red colonies were considered as coliforms while non- lactose fermenters were whitish on the incubated plates. Total count of bacteria of both coliform and lactose non fermenting groups was recorded by adding both the figures. All the isolated strains were screened by gram reaction and essential biochemical tests.

Source of Information: Bangladesh J. Bot. 23 (1): 47-51, 1994 (june)

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The highest count was found in raddish, cucumber and chilli.

Knowledge Management: Journal