Microbiological analysis of ready to eat foods collected from different places of Dhaka city, Bangladesh

Stamford Journal of Microbiology Pub Date : 2019-07-31 DOI:10.3329/SJM.V8I1.42436

Md. Aftab Uddin

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引用次数: 4

Abstract

The current study was attempted to observe the microbiological quality of ready to eat foods collected from different places of Dhaka city, Bangladesh. Ten food samples that include five fried items-fried chicken, fish fillet, shrimp fries, French fries, potato chop and five sweet items-yoghurt, pudding, ice cream, mango drink, lemon drink were analyzed during the period from September 2017 to November 2017. Conventional cultural, microscopic and biochemical tests were followed for the detection and enumeration of bacterial isolates associated with these food samples. The investigation encompassed detection of total viable bacterial count (TVBC) and presumptive identification of other pathogenic bacteria from these samples. The higher counts of TVBC, Escherichia coli, Staphylococcus aureus and Bacillus spp. were recorded as 1.94×106 cfu/g (potato chop), 3.1×104 cfu/g (fried shrimp), 7.5×103 cfu/g (fried chicken) and 1.0 x 103 cfu/g (French fries) respectively. Based on the specifications by International Commission for Microbiological Specification for Foods (ICMSF), the level of contaminations was within acceptable microbiological limits except for potato chop. Stamford Journal of Microbiology, Vol.8(1) 2018: 30-33

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从孟加拉国达卡市不同地方收集的即食食品的微生物分析

目前的研究试图观察从孟加拉国达卡市不同地方收集的即食食品的微生物质量。在2017年9月至2017年11月期间，对包括炸鸡、鱼片、炸虾、炸薯条、土豆排等5种油炸食品和酸奶、布丁、冰淇淋、芒果饮料、柠檬饮料等5种甜食在内的10种食品样本进行了分析。采用常规培养、显微镜和生化试验对与这些食品样品有关的细菌分离株进行检测和计数。调查包括检测活菌总数(TVBC)和从这些样本中推定鉴定其他致病菌。TVBC、大肠杆菌、金黄色葡萄球菌和芽孢杆菌的较高计数分别为1.94×106 cfu/g(土豆排)、3.1×104 cfu/g(炸虾)、7.5×103 cfu/g(炸鸡)和1.0 ×103 cfu/g(炸薯条)。根据国际食品微生物规格委员会(ICMSF)的规格，除马铃薯排外，污染水平在可接受的微生物限度内。微生物学报，Vol.8(1) 2018: 30-33

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Stamford Journal of Microbiology

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