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Bacterial and Fungal Loads in Raw Sea Foods, Fruits and Vegetables Collected from Dhaka, Bangladesh and the Effect of Heat on Its Growth

Farahnaaz Feroz
Department of Microbiology, Stamford University Bangladesh, 51 Siddeswari Road, 1217 Dhaka, Bangladesh

Miho Mori
Kindai University, Faculty of Agriculture, 3327-204 Nakamachi, Nara City, Nara 631-8505, Japan.

Yoshikazu Sakagami
Kindai University, Faculty of Agriculture, 3327-204 Nakamachi, Nara City, Nara 631-8505, Japan.

Abstract/ Executive Summary:

Foods, fruits and vegetables are essential foodstuffs which can also serve as a major source of bacterial and fungal transmission. Mishandling of fruits, vegetables and foods during storage, transport, inadequate preparation and unsanitary conditions during processing have led to the spread of foodborne diseases worldwide, especially in Bangladesh. A total of 51 samples of fruits (n=16), vegetables (n=16) and seafoods (n=19) were studied for the determination of bacterial and fungal loads and assessment of heat effect on microbial growth. All categories of 51 samples showed initial bacterial counts ranging from 4 X 103 - 7 X 106 cfu/g, and fungal counts ranging from 103 - 106 cfu/g. Fruits, vegetables and seafood samples showed bacterial counts ranging from 4 X 103 - 4 X 105 , 5 X 104 - 1 X 106 , and 3 X 104 - 7 X 106 , and fungal counts ranging from 6 X 103 - 1 X 105 /g, 9 X 104 - 7 X 105 /g, and 1 X 103 1 X 106 /g, respectively. Just after microbiological analyses, all different categories of samples were heat treated at 60^OC for three intervals viz 30 minutes, 1 hour and finally 2 hours. Heating at 60^OC showed efficiency in reducing bacterial and fungal growth in the samples studied with log reductions not venturing below the 1.00 mark and various samples with log reductions more than 5.00.

Keywords: Bacteria, Fungus, Load, Raw foods, Heat treatment

Location: Dhaka City, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Fruit, Vegetables

Objectives:

Heat treatments have been gaining momentum, as they do not rely on any chemicals, generally relying on hot water dips, vapor heat or hot air treatments. Current study attempted to identify the microbiological loads of raw foods, collected from Dhaka City, Bangladesh and to demonstrate the effect of heat on the microorganisms in fruits, vegetables and food, as to establish heat as an effective, low cost and easy to use method of disinfection.

Methodology:

Sample collection Raw fruit (n=16) and vegetable samples (n=16) were collected from local street markets and superstores early in the morning. Raw seafood samples (n=19) were collected from fish markets in a cool box. All samples were immediately transferred to the Microbiological Laboratory at Stamford University, Bangladesh, Siddeshwari, Dhaka. Estimation of Bacterial and Fungal Loads Raw sample was aseptically cut into small pieces. Then 10 grams of the sample was homogenized for 1 min in sterilized 90 ml of physiological saline using a stomacher (Model No. 061-21001; Atect Co. Ltd, Japan). From this homogenate, serial dilutions (upto 10-4) were prepared and surface plated (0.1 ml, in duplicate) on Nutrient Agar (NA) and Sabaroud Dextrose Agar (SDA). NA plates were incubated at 37^OC for 48 hours, while the SDA plates were incubated at 25^OC for 5 days. After incubation, the bacterial counts and fungal counts per gram were calculated from NA plates and SDA plates, respectively. Effects of heat on bacterial and fungal growth. The remaining sample cuts of all samples just after microbiological test were transferred into the sterilizer at 60^OC for 3 intervals viz 30 minutes, 1 hour and 2 hours. After treatment, total bacterial counts and total fungal counts/g were determined by the methods mentioned above.

Source of Information: Bangladesh J Microbiol, Volume 33, Number 1&2, June-December 2016, pp 23-28

Article Link (Online Journal):

Funding Source:

1.

Budget:

Total Budget (Tk.) :

Achievement/Findings:

As foodborne illnesses continue to rise, studies on effective methods of decontaminating foods need to continue, in order to maintain the health of the community. Methods currently being used include gamma irradiation and fumigation20 and research on the application of low- pressure plasma sterilization in agriculture gained momentum, but trust on the use of radiation is still in question. The use of heat on foods would ensure the quality of the foods without compromising nutritional benefits or affecting the profit margins of the food production and/or agricultural companies. Its application will greatly enhance the quality of the foods, particularly as it is a non-chemical method of disinfection.

Knowledge Management: Journal