Agricultural Research Management Information System

Home
Research Summary
Search
About Us
- ARMIS
- Brochure
Contact Us
Report
User Request
Data Input
Help
- Operation Manual
  - PDF
  - Video
- Program Area & Commodity
We have reached 37600 number of research entries at this moment.

- Logout

Research Detail

Home
Research
Detail

Assessment of Bacteriological Quality of Fast Foods and Soft Drinks in Relation to Safety and Hygiene

Jafor Ahmed
Food Microbiology Section, Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR), Dr Qudrat-e-Khuda Road, Dhaka 1205, Bangladesh

M Lokman Hossain
Food Microbiology Section, Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR), Dr Qudrat-e-Khuda Road, Dhaka 1205, Bangladesh

M Abdul Malek
Department of Microbiology, University of Dhaka, Dhaka 1000, Bangladesh

Fauzia Begum
Food Microbiology Section, Institute of Food Science & Technology (IFST), Bangladesh Council of Scientific & Industrial Research (BCSIR), Dr Qudrat-e-Khuda Road, Dhaka 1205, Bangladesh

Abstract/ Executive Summary:

Bacteriological quality assessment of fast foods and soft drinks of different establishments of Dhaka City was carried out. For systematic study of varieties of such foods consumed by different class of people, the food samples were divided into four major categories: Type A (upper class), Type B (middle class), Type C (moderate class) and Type D (lower class). The quality of samples was assessed by determining standard plate count (SPC). The SPC showed that about 15% of Type A, 23% of Type B, 43% of Type C and 57% of Type D samples were unsafe for human consumption. Coliform bacteria were detected in about 13-48% of various food varieties. Psychrophilic bacteria were present in about 19-42% samples, indicating not suitable for longterm preservation in refrigeration condition. One sample of Type A and two samples each of Type B, Type C and Type D yielded growth of Salmonella and a considerable number of the samples contained Escherichia coli. In this study it was found that the condition of most of the Type C and Type D food and drinks were unsafe for consumption. The safely and hygienic status of Type A and Type B were comparatively better than those of Type C and Type D.

Keywords: Bacteriological quality, Fast food, Soft drink, Safety, Hygiene

Location: Food Microbiology Section, Institute of Food Science & Technology (IFST)

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Soft drinks

Objectives:

To assess ready-to-eat foods and drinks consumed by people of different socioeconomic status.

Methodology:

The study was confined to Dhaka City where varieties of fast foods are consumed by different classes of people under various environments. It was a randomized cross sectional survey conducted in the Dhaka City. On the basis of consumers taste rating of foods and establishments and food price the four categories of shops were selected as Type A (upper class, n = 54), Type B (middle class, n = 78), Type C (moderate class, n = 42) and Type D (lower class, n = 30). Observation of hygienic status of the selected restaurants was followed with questionnaire technique. About 200 g of solid or semi-solid and 200 ml liquid samples were collected aseptically and were kept in insulated cool box. Solid or semi-solid food samples (20 g) were mixed with sterile Ringer’s solution and homogenized with stomacher for 5-10 and serial dilutions were made up to 10-8. The membrane filtration technique was followed for trapping the bacterial cells in liquid samples. (e.g., drinks, water etc.). The trapped cells on the filter were then placed directly on the appropriate solid medium for growth, except the trapped cells of soft drinks that were washed with the Ringer’s solution to remove the preservatives. Bacteriological analyses were performed by standard method5-6. The microbiological condition of safety and hygiene were assayed using the methods recommended by ICMSF5. The quality of samples was assessed by determining standard plate count (SPC), total coliform count, thermophilic and psychrophilic counts and detecting the indicator microorganisms, Escherichia coli and Salmonella sp. Among the samples, about 78% Type A, 86% Type B, 100% Type C and 100% Type D gave mesophilic bacterial count >10/g, while the other samples especially the soft drinks showed bacterial counts <10/g. These indicate that the bacteriological status of meat-based ready-toeat foods served in Dhaka City is poor and that could be an important cause of food poisoning or food-borne infection.

Source of Information: Bangladesh J Microbiol, Volume 25, Number 1, June 2008, pp 73-75

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

It can be said that most of the fast foods of the city restaurants are contaminated with huge load of microorganisms, especially in Type C and Type D categories. Type A and Type B fast foods are relatively safer, but some of these foods are seriously contaminated and not safe to eat. People in Dhaka City are taking contaminated foods with or without their knowledge. Most outbreaks are generally caused by foods that have been mishandled or mistreated during preparation or storage. It is, therefore, essential for people who handle the foods to be properly trained on safe food handling under special care by the concerned enterprises and the governmental authorities. Lack of knowledge in safe food by the owners and servers of the restaurants promote the food contamination process unconsciously.

Knowledge Management: Journal