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Determination of Microbiological (staphylococci) Quality of Fast Food Sold in the Different Restaurant in Sylhet Sadar

Purkayastha Moushumi
Department of Microbiology and Immunology, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet

Sahidur Rahman
Department of Microbiology and Immunology, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet

A.T.M. Mahbub-E-Elahi
Department of Microbiology and Immunology, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet

Sourav Roy
Department of Microbiology and Immunology, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet

Tanimul Hussain
Department of Epidemiology and Public Health, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet

Nasrin Sultana Lucky
Department of Surgery and Theriogenology, Faculty of Veterinary, Animal and Biomedical Sciences, Sylhet Agricultural University, Sylhet

Abstract/ Executive Summary:

Fast food monger and restaurants premises are more rapidly growing in Sylhet city. This may cause serious health concern due to unhygienic environment are noticeable almost all types of fast food vendors and restaurants. Hence, the study was undertaken to assess a total viable bacterial count and especially emphasis given on total staphylococcal count of fast food items from various restaurants in and around Sylhet town. From January to February 2016, a total of 45 samples were collected and assessed of five fast food items (Singara, Shamucha, Chicken burger, Chicken roll and cake) belongs to three types of restaurants (Street, mid-level and high level). Assessment revealed, the highest mean value of TVC (Total Variable Count) was found in Shamucha (89.6×109 CFU/g.) nearly all types of restaurants whereas lowest was observed in Chicken burger (58.8×109 CFU/g.). However, Staphylococcal load (mean value of TSC) was seen highest in both Shamucha and Chicken burger (26×103 CFU/g.) and lowest were in cake (16×103 CFU/g.) of all types of restaurants. Street level restaurants were observed highly risk for microbial as well as Staphylococcal load when comparison with mid-level and high level restaurants. Based on International Microbiological Criteria, the total viable count and total staphylococcal count found in fast food samples were unsatisfactory of all types of restaurants. Therefore, this study recommends that further analysis is needed regarding this issue. Besides, necessary steps should be taken by the Government for maintaining hygienic standard for preparing, processing and handling cooked food in various restaurants.

Keywords: Restaurant, Staphylococci, Colony Forming Unit, Contamination, Hygienic

Location: Sylhet sadar, Bangladesh

Start Date: 00-01-2016

End Date: 00-02-2016

Program Area: Food Safety and Security

Commodity: Bread, Fortified food

Objectives:

To determination of Microbiological (Staphylococci) Quality of Fast Food Sold in the Different Restaurant in Sylhet Sadar

Methodology:

A total of 45 fast food samples (9 samples each of Chicken burger, Chicken roll, cake, Singara and Shamucha) were collected that were sold in street level, mid-level and high-level restaurants in Sylhet sadar during January to February, 2016. All samples were collected aseptically and kept in secure box. Due aseptic care was taken during transportation and the samples were kept cool and labeled with proper identification no. and then transported in an icebox to laboratory of the Department of Microbiology and Immunology, Sylhet Agricultural University, Sylhet for bacteriological analysis. A quantity of 10 g sample of each fast food sample was aseptically transferred into a sterile pestle containing 90 ml 0.1% peptone water. A homogenized suspension (1:10) was made. Later on using whirl mixture machine 10 fold serial dilutions ranging from 10-1 to 10-5 were prepared (ISO, 1995) and enriched for 24 hours at 37⁰C. One ml of each ten-fold dilution was transferred and spread duplicate onto PCA (Plate Count Agar) using micropipette. The inoculated samples were spread on to the entire surface of the agar plate with a sterile glass spreader. One sterile spreader was used for each plate. The plates were kept in an incubator at 37°C to for 24-48 hrs. After incubation, plates exhibiting 30-300 colonies were counted. The average number of colonies in particular dilution was multiplied by the dilution to obtain the total viable count. The total viable count was calculated according to the method of ISO (1995). The results of the total bacterial count- expressed as mean log Colony Forming Unit (CFU) per gram of sample. In case of Staphylococcal count, Mannitol salt (MS) agar was used. Protocols used in this method were similar to that of TVC. The collected samples were separately inoculated for enrichment in the Nutrient broth with aseptically at least 24 hours of incubation at 37° C, revealed bacterial growth as turbidity. One or two loop of broth culture was streaked in the Nutrient agar plate aseptically with 24 hours of incubation at 37° C. Characteristics colonies were considered by the growth of circular, smooth, opaque, translucent colonies. All samples were inoculated into Mannitol salt (MS) agar for Staphylococcus and incubated at 37°C for 24 hrs. Bacterial growths were recovered from samples inoculated onto MS agar where small golden yellow Mannitol fermenting colonies were considered characteristics colonies. Grape-like clusters when viewed under microscope and has large, round, golden-yellow colonies, with beta hemolysis were considered in blood agar for Staphylococcus. The pure culture were streaked on nutrient agar and incubated at 37^oC for 24 hours were further characterized for biochemical tests. On clean grease free microscopic glass slide, a thin smear was prepared from the isolate culture and carried out Gram’s Staining method. The stained slide was observed under microscope with emulsion oil revealed gram positive, spherical, grape like clustered cells. Biochemical tests were performed to confirm Staphylococcus by using sugar fermentation (Dextrose, maltose, lactose, sucrose and mannitol), catalase and coagulase tests.

Source of Information: Res. Agric. Livest. Fish. Vol. 5, No. 3, December 2018 : 327-333

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Funding Source:

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Total Budget (Tk.) :

Achievement/Findings:

From the assessment of total variable bacterial count and staphylococcal count from collected sample interprets that fast food samples sold at various types restaurants are unhygienic and contaminated. These findings concern serious potential health problems for the people who take mentioned types of fast food from street vendors and restaurants. The study also suggests the Government for implementation of rules and regulation to the food maker and restaurants premises to maintain hygienic procedure strictly.

Knowledge Management: Journal