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Assessment of Microbial Population in Vegetables Containing Fast Food Items in Sylhet Metropolitan Area

SR Modak
Department of Plant Pathology and Seed Science, Sylhet Agricultural University, Sylhet-3100, Bangladesh

AHMM Haque*
Department of Plant Pathology and Seed Science, Sylhet Agricultural University, Sylhet-3100, Bangladesh

A Muqit
Department of Plant Pathology and Seed Science, Sylhet Agricultural University, Sylhet-3100, Bangladesh

I Jahan
Department of Agroforestry and Environmental Science, Faculty of Agriculture, Sylhet Agricultural University, Sylhet -3100

Abstract/ Executive Summary:

A study was conducted with a view to demonstrate the bacterial loads and identification of the bacterial organisms contaminating fast food items in the retail outlets of Sylhet metropolitan area and in around Sylhet Agricultural University, Sylhet. Bacteriological investigation was conducted on 64 samples of 4 different types of fast food. The result was expressed in cfug-1 of sample. Mean value of Total Viable Count (TVC) per gram of fast food items Vegetable singara, Shamucha, Potato chop and Vegetable roll were found to be 104.5×109, 93.5×109, 100.5×109 and 67×109 respectively collected from Baluchor Bazar, Uposhohor, Zindabazar and Shibgonj. The highest mean value of TVC was 104.5× 109 from Vegetable singara and the lowest mean value of TVC was 67 ×109 from Vegetable roll. The antibiotic sensitivity was done in this study and found that isolated Escherichia coli was highly sensitive to Chloramphenical, Gentamycin and Ceftriaxone, moderately sensitive to Gentamycin and Ceftriaxone and resistant to Amoxicillin, Ceftriaxone Nalidixic Acid and Bacteria.

Keywords: TVC, TCC, Antibiotic sensitivity, Bacteria

Location: Department of Microbiology and Immunology, Sylhet Agricultural University (SAU), Sylhet

Start Date: 00-01-2015

End Date: 00-05-2015

Program Area: Food Safety and Security

Commodity: Bacteria

Objectives:

The present study was conducted to evaluate the status of microbial load of some fast food items with quantitative analysis of pathogenic microorganism present in different brands of vegetable containing fast food, isolation and identification of bacteria special emphasis on Eshcherichia coli.

Methodology:

The entire work was performed in the laboratory of the Department of Microbiology and Immunology, Sylhet Agricultural University (SAU), Sylhet from January to May 2015. A total number of 64 fast food samples were examined. Fast foods samples were obtained from fast food restaurants in Sylhet metropolitan area. Samples included vegetable singara, vegetables hamucha, Potato chop and Vegetable Roll. To determine the extent of bacterial load the samples were subjected to Total Viable Count (TVC), Total Coli form Count (TCC) by using plate count agar. Individual colonies found in plate count agar then sub cultured in MacConkey Agar (MCA), Eosin Methylene blue (EMB) agar media and then subjected to biochemical tests (Sugar fermentation, IMViC test) and Motility test for the isolation and identification of the bacteria. Antibiotic sensitivity test also performed. Analysis was performed by Descriptive Statistics.

Source of Information: J. Sylhet Agril. Univ. 5(1):67 -71, 2018 ISSN: 2308-1597

Article Link (Online Journal): www.jsau.com.bd

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The variation in pathogens of the fast food may be due to variation in the hygienic maintenance during making and serving of food. Food workers may transmit pathogens to food from a contaminated surface, from another food, or from hands contaminated with organisms from their gastrointestinal tract. Hand contact with ready-to-eat foods represents a potentially important mechanism by which pathogens may enter the food supply. Some of fast foods are not sold the day when these are prepared. The seller stores this fast food and sells two to three days after it prepared. Consumers were not aware about the hygienic status of foods. It can be concluded that if people have meal regularly and in suitable quantities, there will not be any health problems, relating habits concerning to nutrition according to what the healthy nutritional expert specify, if all the society follow right nutritional habits, healthy foods, they have health.

Knowledge Management: Journal