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Antibiotic Resistant Patterns of Bacterial Isolates from Ready-to-eat (rte) Street Vended Fresh Vegetables and Fruits in Dhaka City

Mohammad Ali
Laboratory of Microbiology, Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh

M. R. Khan
Laboratory of Microbiology, Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh

Mihir Lal Saha
Laboratory of Microbiology, Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh

Abstract/ Executive Summary:

Fresh vegetables and fruits like cucumber, carrot, green mangoes and water used in the shops were collected from different vendors of Dhaka metropolitan city, Bangladesh, were analyzed for microbiological quality. Lactose fermenter (LF) bacteriaI load of cucumber, carrot, mangoes and washing water were found to be 4.3x10³ to 9.45xl0³ cfu/g, 9.3x10³ to 7.2xl0⁶ cfu/g, 28 io 305 cfu/g and 8.5xl0² to I.57x10⁷ cfu/ml, respectively. Non-lactose fermented (NLF) bacterial load of cucumber, carrot, green mangoes and washing water were found to be 6. I x10² to 2.7x10⁵, 8.95xl0² to 3.8x10⁶, 0.0 to 570 and 4.0x10² to 3.9x10⁶ cfu/ml, respectively. Overall enteric bacterial load or cucumber, carrot, green mangoes and washing water varied from 6.5xl0³ to I.22x10⁶, 1.02x10⁴ to 1. Ix10⁷, 22 to 870 and I.3xl0³ to I.96x10⁷ cfu/ml, respectively. The sold carrot was found to be the good vehicles for enteric bacteria as the highest count was observed associated with the carrot. Seven enteric bacteria like Klebsiella, Enterobacter, Salmonella paratyphi A, Hafnia, Escherichia coli, Alcaligenes, Proteus were associated with the present samples. The presence and abundance of enteric bacteria clearly showed the food hazard from microbiological point of view. Multiple drug resistance was observed which is very much alarming to the consumer.

Keywords: Enteric bacteria, Lactose fermenter, Non-lactose fermenter, Antibiotic resistance

Location: Dhaka metropolitan city, Bangladesh

Start Date:

End Date:

Program Area: Food Safety and Security

Commodity: Fortified food

Objectives:

To determine the bacteriological quality of RTE raw foods like cucumber, carrot and green mangoes sold by vendors in Dhaka city.

Methodology:

Ten different areas of Dhaka city such as residential area, public rushed area were selected for study. The samplings sites were Chankharpool, Curzon Hall area, Bango Bazar, Shahbagh bus stoppage, Farmgate, Kawran Bazar, Motijheel and Mohammadpur. RTE raw foods like carrot, cucumber, green mango were collected in sterile polythene bags. Water was also collected from the vendor in sterile plastic bottles,

Ten gm of each RTE food (cucumber, carrot and green mangoes) samples were taken in sterile conical flask containing 90 ml sterile water. In case of water 1 ml of sample water was added in sterile conical flask containing 9S ml sterile water. After mixing thoroughly decimal serial dilution was conducted for enumeration and isolation of bacterial colony. MacConkey agar medium was used for enteric bacterial analysis. The plates were then incubated for 24 hrs at 37°C. Colony grown on the plates were counted with the colony counter. Bright red colonies were considered as lactose fermenters (LF) while non-lactose fermenters (NLF) were whitish in colour. Total count of bacteria was determined simply by counting of LF and NLF. Following standard manuals Gram stain and essential biochemical tests were performed. Haemolysis was carried out with blood agar base (Difco). Melted blood agar medium with 5'fo sheep blood was poured in

Source of Information: Bangladesh J. Sci. Res. 24(2): 127-134, 2011 (December)

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The presence of potential food borne pathogens and multiple drug resistance in ready to eat street vended fresh vegetables and fruit raises serious food safety concern and calls for urgent action. In addition to the provision of infrastructure and enforcement of laws and codes of practice on street foods, emphasis should be placed on educating vendors on simple preventative steps of keeping food hygienically safe.

Knowledge Management: Journal