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Microbiological Quality of Market Fruits and Their Handling Implication in Relation to Public Health

Mohammad Kamrul Alam
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Mahbubul Pratik Siddique*
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Muhammad Tofazzal Hossain,
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Atawar Rahman
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Md. Shahidur Rahman Khan
Department of Microbiology and Hygiene, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh

Abstract/ Executive Summary:

The research study was conducted on the market fruits from selected local markets of Mymensingh, Bangladesh. The objectives of the study were to assess the microbiological quality of market fruits, hand washing and used water of hotels and chatpoti shops and to predict the comparative public health implication associated with the socioeconomic status of the inhabitants consuming the fruits and water. In fruit samples, the total viable count ranged from log 2.90 to log 6.4. No coliform bacteria were detected in fruit samples. Statistical analysis showed significant variations in microbial load in different fruits, hand washings and used water. Present study further demonstrated that there was lack of proper hygienic and sanitation measures in most of the markets, especially in town markets. Because of observed low sanitary quality, the urban market fruits should be handled and used with special attention to reduce the risk of contamination with potential pathogenic bacteria.

Keywords: Market Fruits, Microbial Quality, Hygienic Condition, TVC, TCC

Location:

Start Date:

End Date:

Program Area: Quality and Nutrition

Non-commodity: Performance

Objectives:

Present study was undertaken to determine the bacterial load of fruits sold in retail market. We also aim to identify any potential pathogenic bacterial contamination and assess the situation in terms of public health hazard.

Methodology:

The study was conducted in the Bacteriology Laboratory of the Department of Microbiology and Hygiene, Faculty of Veterinary Science, Bangladesh Agricultural University (BAU), Mymensingh, Bangladesh, during the period from January to May, 2008. Sample collection and transportation Samples were collected from selected fruit markets of Mymensingh sadar upazila, following the methods described elsewhere (Andrews and Hammock, 2003). The fruit markets were KR market of BAU campus, Sheshmoor, Kewatkhali, Shambhugonj Bridge Bus Terminal and Ganginapar of Mymensingh. A total of 20 fruits (5 apples, 5 grapes, 5 tomatoes and 5 plum), 10 water samples (used water in hotel and chatpoti shop) and 5 samples of hand washing (from various fruit sellers) were collected from different markets. Preparation of culture media All the culture media [Nutrient Agar (NA), Blood Agar (BA), Eosin Mehtylene Blue (EMB), MacConkey’s Agar (MA) and Salmonella and Shigella (SS) agar media] were prepared following the procedure described by BAM (2001) and Cheesbrough (2006). Determination of total coliform count (TCC) For the determination of total coliform count the TVC method was employed. For TCC method MacConkey agar media and broths were used for bacterial propagation (Feng et al., 2002). Gram staining and motility test Gram staining and Motility test using hanging drop method were employed to provide basic information about the presumptive bacterial identification as suggested by Cheesbrough, (2006). Identification of the isolated bacteria Culture into different media Sterilized platinum loops were used for streaking the culture on EMB agar, MacConkey agar and Salmonella-Shigella (SS) agar to get isolates in pure culture. All inoculated media were kept at 37⁰C for overnight in an incubator. Biochemical test Isolated organisms with specific characteristic on BA, SS, MC and EMB agar were subjected to biochemical tests. Standard methods were followed to conducting these tests according to the procedure of BAM (2001) and Cheesbrough (2006). Carbohydrate fermentation test The carbohydrate fermentation test was performed by inoculating a loop full of respective nutrient broth culture of the organisms into the tubes containing five basic sugars e.g., dextrose, sucrose, lactose, maltose and mannitol and incubated for 24 hrs at 37⁰C. Acid production was observed by the colour change from reddish to yellow in the medium and the gas production was noted by the presence of gas bubbles in the inverted Durham’s tubes. Catalase test This test was used to differentiate bacteria, which produce the enzyme catalase, such as Staphylococci, from non-catalase ones such as Streptococci. To perform this test, a good growth culture of test organism was smeared with a sterile wooden stick or glass rod and was immersed into the H₂O₂ solution. If bubbles of oxygen are released, the organisms are considered catalase producers. MR-VP test For MR-VP tests, the tubes containing 2 ml of MR-VP broth were inoculated with the isolated organism. Tubes for VP test were inoculated at 37⁰C for 24 hours but for 5 days at the same temperature for MR test. To perform VP test 1.2 ml of 5% alkaloid alpha-naphthol and 0.2 ml of 40% KOH were added in each incubated VP test tube. The ingredients were mixed thoroughly and kept still. Maintenance of stock culture For the maintenance of stock culture, 1ml of 80% sterilized glycerol was used in which 1 ml of nutrient broth (NB) culture was mixed and stored at 20⁰C.

Source of Information: Microbes and Health, December 2012, 1(2): 76-80

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

From the present study, it may be concluded that the presence of microorganisms in fruits and used water from hotel and chatpoti shop has public health importance because it might play a role for the commencement of various enteric diseases in man. The results of the study, therefore, demands the stringent supervision and implementation of food-safety practices and regular education on food and personal hygiene among food vendors.

Knowledge Management: Journal