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An Assessment of Bacteriological Quality of Some Fast Food Items Available in Jessore City and Antibiotic Susceptibility of Isolated Klebsiella Spp

Sunzid Ahmed
Department of Microbiology, Jessore University of Science and Technology, Jessore, Bangladesh

Ummay Tamima Tasnim
Department of Microbiology, Jessore University of Science and Technology, Jessore, Bangladesh

Sonia Pervin
Department of Microbiology, Jessore University of Science and Technology, Jessore, Bangladesh

Nigarin Sultana
Department of Microbiology, Jessore University of Science and Technology, Jessore, Bangladesh

Md. Tanvir Islam
Department of Microbiology, Jessore University of Science and Technology, Jessore, Bangladesh

Abstract/ Executive Summary:

Fast food is a type of food which can be cooked and served very quickly and is ready for immediate consumption. In most cases it retains such ingredients which can supply various essential nutrients to many microorganisms for their optimum growth. There are many options for microorganisms to contaminate fast foods, if the food is prepared, processed, handled, and stored under unhygienic conditions. This present study was carried out to evaluate the microbiological quality of different items of fast food of Jessore city and to determine whether the samples are contaminated with coliforms or not. Among the Enterobacteriaceae, Klebsiella spp. was the most prevalent bacteria; contaminated maximum samples tested in this study. Antibiogram was performed with twelve different antibiotics for some randomly selected pure colonies of Klebsiella spp. Highest 76.19% isolates were resistant against Amoxycilin, and secondly 57.14% isolates were resistant against Erythromycin. 28.57% isolates were found resistant to Nalidixic Acid and 23.50% isolates were resistant to both of Ceftriaxone and Trimethoprim. Lower resistance rate was observed against Streptomycin and Tetracyclin as 4.76% isolates. These pure isolates of Klebsiella spp. were susceptible to Imipenem, Ciprofloxacin, Gentamicin, Chloramphenicol, and Norfloxacin. Based on the data, it can be suggested that adequate hygiene practices are required after cooking the foods and also before serving them.

Keywords: Fast food, Coliforms, Antibiotics, Resistance, Susceptible

Location: Department of Microbiology, Jessore University of Science and Technology, Jessore

Start Date: 15-01-2014

End Date: 15-02-2014

Program Area: Food Safety and Security

Commodity: Fortified food

Objectives:

The present study was conducted to evaluate the total viable bacterial load and level of coliform contamination in fast foods of Jessore city of Bangladesh, and antibiotic resistance pattern of isolated specific pathogen was also determined here. Cake, Shingara, Vegetable Roll, Sandwich, Pakura, Dry Cake, Puri, Chop, Samosa, and Patties were used in this study as fast food samples, which items were randomly selected.

Methodology:

Sampling sites and sample collection - All the samples were collected from many randomly selected shops of Jessore city. Sampling sites were Arabpur, Palbari, Ambottola, Power house and Jessore University of Science & Technology (JUST) campus. Ten types of fast food samples (30) were purchased from various shops of different locations of Jessore city, Bangladesh between January 15 and February 15, 2014. All samples were taken to the laboratory of Microbiology department of JUST within shortest possible time of purchasing for further processing and analysis. Samples were brought in sterile plastic boxes during carrying to the laboratory. Total viable count - For determining the total viable count 25 gm of fast food samples were homogenized with 225 ml of sterile normal saline (0.85%). Then decimal dilutions were prepared from 10^-1 to 10^-6, and appropriate dilutions were spread on Nutrient Agar media and incubated at 37⁰ C for 18-24 hours. Total viable count indicates the bacterial load present in fast food samples, which are responsible for the rotation of food samples. Following this same procedure of homogenization and dilution, appropriate dilutions of samples were spread on MacConkey Agar plates and incubated at 37⁰ C for 18-24 hours. This cultural procedure recovers the coliform bacteria, which indicates the fecal contamination of food sample or food processing surfaces. To bring confirmation about the identification of coliforms, typical single colonies on MacConkey Agar plates were picked and streaked on Eosine Methylene Blue Agar and Xylose Lysine Deoxycholate agar medium and incubated at 37⁰ C for Total staphylococcal count For determining the total staphylococcal count 25 gm of fast food samples were homogenized with 225 ml of sterile normal saline (0.85%). Then decimal dilutions were prepared from 10^-1 to 10^-6, and appropriate dilutions were spread on Mannitol Salt Agar media and incubated at 37⁰ C for 18-24 hours. After incubation typical colony characteristics were observed for the identification of Staphylococcus spp. Biochemical tests - For the final confirmation of different bacteria recovered culturally, various types of biochemical tests were carried out. The biochemical tests include Citrate test, Triple Sugar Iron test, Motility, Indole, Urease test, Methyl Red test, and Voges-Proskaur test. Antibiogram - For antibiogram, disc diffusion method on Mueller-Hinton Agar plates was followed. Specific bacterial lawn was prepared on Mueller-Hinton Agar medium on which commercially purchased antibiotic discs were placed and incubated for 18 hours at 370 C and finally zone diameter (mm) of inhibition was measured. Twelve antibiotics were used in this study which include Amoxycillin (Amo.), Ceftriaxone (Cef.), Imipenem (Imi.), Ciprofloxacin (Cip.), Streptomycin (Str.), Tetracycline (Tet.), Gentamicin (Gen.), Erythromycin (Ery.), Nalidixic acid (Nal.), Norfloxacin (Nor.), Trimethoprim-sulfamethoxazole (Tri.), and Chloramphenicol (Chl.).

Source of Information: International Journal of Biosciences | IJB |; ISSN: 2220-6655 (Print) 2222-5234 (Online); Vol. 5, No. 9, p. 125-130, 2014

Article Link (Online Journal): http://www.innspub.net; http://dx.doi.org/10.12692/ijb/5.9.125-130

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In this study it was found that, all the fast food samples were heavily contaminated with different microorganisms. This high level of contamination gives an image of inadequate or broken down food hygiene practices by those persons involved in food processing and distribution.

Knowledge Management: Journal