M. Hossain, S. R. Shewly, Chayanika Mazumder, Shah Murshid Uj Jaman Arowan, S. K. Munshi
The use of antibiotics in the poultry and livestock industries for the treatment and prevention of infectious diseases, and as growth promoters in poultry feeds has increased worldwide. Such frequent employment of antibiotics may contribute to the development and dissemination of bacterial antibiotic resistance. The present study was an attempt to isolate drug-resistant bacteria and to screen the probability of having residual antibiotics in the poultry feed samples. Therefore, a total of 18 samples inclusive of starter, grower and finisher of two poultry feed brands of reputed Bangladeshi feed companies were collected and subjected to microbiological analysis, antibiogram and agar well diffusion assay. All the samples contained extended numbers of total viable bacteria and fungi in an average of 108 and 107 cfu/g, respectively. Klebsiellaspp., Pseudomonas spp. and Bacillus spp. were predominantly present in the tested samples. E. coli and Vibrio spp. were also found in most of the samples. Most isolates have been determined to be multidrug-resistant. All the isolates showed resistance against Cefuroxime. Penicillin resistance was found in most of the isolates in greater proportion. Higher rate of resistance was evident against Novobiocin, Cephradine and Rifampicin. However, the bacterial isolates showed sensitivity to Tobramycin, Nalidixic acid and Neomycin. The poultry feed samples, especially starter and finisher of both brands noticeably had significant antimicrobial activity against the laboratory isolates indicative of the probable presence of residual antibiotics which might be used as supplements in the poultry feed samples. Stamford Journal of Microbiology, Vol.10 (1) 2020: 30-34
{"title":"The occurrence of drug-resistant bacteria and screening the possible presence of residual antibiotics in poultry feed samples","authors":"M. Hossain, S. R. Shewly, Chayanika Mazumder, Shah Murshid Uj Jaman Arowan, S. K. Munshi","doi":"10.3329/sjm.v10i1.50730","DOIUrl":"https://doi.org/10.3329/sjm.v10i1.50730","url":null,"abstract":"The use of antibiotics in the poultry and livestock industries for the treatment and prevention of infectious diseases, and as growth promoters in poultry feeds has increased worldwide. Such frequent employment of antibiotics may contribute to the development and dissemination of bacterial antibiotic resistance. The present study was an attempt to isolate drug-resistant bacteria and to screen the probability of having residual antibiotics in the poultry feed samples. Therefore, a total of 18 samples inclusive of starter, grower and finisher of two poultry feed brands of reputed Bangladeshi feed companies were collected and subjected to microbiological analysis, antibiogram and agar well diffusion assay. All the samples contained extended numbers of total viable bacteria and fungi in an average of 108 and 107 cfu/g, respectively. Klebsiellaspp., Pseudomonas spp. and Bacillus spp. were predominantly present in the tested samples. E. coli and Vibrio spp. were also found in most of the samples. Most isolates have been determined to be multidrug-resistant. All the isolates showed resistance against Cefuroxime. Penicillin resistance was found in most of the isolates in greater proportion. Higher rate of resistance was evident against Novobiocin, Cephradine and Rifampicin. However, the bacterial isolates showed sensitivity to Tobramycin, Nalidixic acid and Neomycin. The poultry feed samples, especially starter and finisher of both brands noticeably had significant antimicrobial activity against the laboratory isolates indicative of the probable presence of residual antibiotics which might be used as supplements in the poultry feed samples. \u0000Stamford Journal of Microbiology, Vol.10 (1) 2020: 30-34","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122383628","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19
{"title":"Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh","authors":"T. Ahmed, Md. Aftab Uddin","doi":"10.3329/sjm.v10i1.50727","DOIUrl":"https://doi.org/10.3329/sjm.v10i1.50727","url":null,"abstract":"Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. \u0000Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"74 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130145200","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
O. A. Chowdhury, Md. Raihan Ahmed, Md. Raihan Dipu, Md. Aftab Uddin
The use of earphones has increased in recent times throughout the world especially among the different level of students such as school, college or university who have a higher tendency of sharing these among them. Unlike airline headsets, headphones and stethoscope ear-pieces, ear phones are often shared by multiple users and can be a potential medium for transmission of pathogens, which can give rise to various ear related infections. The objective of this study was to detect the pathogenic bacteria from the ear-phones used by the students of Stamford University Bangladesh. A total of 16 ear-phone swabs were collected by sterile cotton swabs. The swabs were inoculated onto blood agar and incubated aerobically overnight at 37oC. Microscopic observation and standard biochemical tests were performed to confirm the identification of all the bacterial isolates. Six presumptively identified Staphylococcus spp. (38%) were tested against six different types of antibiotics following Kirby-Bauer disk diffusion method. Isolates were found to be 84% resistant against Cotrimoxazole and demonstrated 100% sensitivity to Vancomycin and Ciprorofloxacin. The findings of this study suggest the users to disinfect their respective ear phones and not to exchange them as they may act as a potential source to transfer pathogenic and antibiotic resistant bacteria among the ear phone users. Stamford Journal of Microbiology, Vol.10 (1) 2020: 1-4
{"title":"Detection of pathogenic bacteria associated with earphones used by students of Stamford University Bangladesh","authors":"O. A. Chowdhury, Md. Raihan Ahmed, Md. Raihan Dipu, Md. Aftab Uddin","doi":"10.3329/sjm.v10i1.50723","DOIUrl":"https://doi.org/10.3329/sjm.v10i1.50723","url":null,"abstract":"The use of earphones has increased in recent times throughout the world especially among the different level of students such as school, college or university who have a higher tendency of sharing these among them. Unlike airline headsets, headphones and stethoscope ear-pieces, ear phones are often shared by multiple users and can be a potential medium for transmission of pathogens, which can give rise to various ear related infections. The objective of this study was to detect the pathogenic bacteria from the ear-phones used by the students of Stamford University Bangladesh. A total of 16 ear-phone swabs were collected by sterile cotton swabs. The swabs were inoculated onto blood agar and incubated aerobically overnight at 37oC. Microscopic observation and standard biochemical tests were performed to confirm the identification of all the bacterial isolates. Six presumptively identified Staphylococcus spp. (38%) were tested against six different types of antibiotics following Kirby-Bauer disk diffusion method. Isolates were found to be 84% resistant against Cotrimoxazole and demonstrated 100% sensitivity to Vancomycin and Ciprorofloxacin. The findings of this study suggest the users to disinfect their respective ear phones and not to exchange them as they may act as a potential source to transfer pathogenic and antibiotic resistant bacteria among the ear phone users. \u0000Stamford Journal of Microbiology, Vol.10 (1) 2020: 1-4","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"41 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-12-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121191603","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The present study was undertaken to determine the microbiological quality of pasteurized milk, UHT milk and flavoured milk samples collected from different locations in Dhaka, Bangladesh. Twenty pasteurized milk samples, fifteen UHT milk samples and fifteen flavoured milk samples of different brand were collected and different batch were analyzed for enumerating the total viable bacterial count (TVBC), total coliform count (TCC) and physiochemical tests (sensory test, alcohol test, acidity test, fat test, CLR test, SNF). The range of TVBC and pasteurized milk samples was between 2.3×102 cfu/ml to 4.69×103 cfu/ml. TVBC range of flavoured milk samples was between 5.0×101 cfu/ml to 1.8×102 and no TVBC was detected for any of the UHT milk samples. No TVBC was found for flavoured milk samples of company-8 (UHT). Because it was processed with ultra high temperature, slightly lower than that recommended by BSTI (not exceeding 20,000 cfu/ml). Coliform bacteria were present only for pasteurized milk samples in one brand, though the count was under acceptable range according to BSTI recommendation (<10/ml coliform in pasteurized milk). Physiochemical tests are also very important to detect the quality of milk samples. Acidity range should not exceed 0.14, for this study fat range should be minimum 3.5% and SNF should be minimum 8%. In this study, for pasteurized milk samples acidity range was between 0.14-0.16, fat range was between 3.5-3.9% and SNF was between the ranges of 8-9.784%. For UHT milk samples acidity range was between 0.13-0.16, fat range was between 3.5-3.8% and SNF was between 8.034-9.012. All the results of sensory and physiochemical tests for pasteurized and UHT milk samples were satisfactory. So, UHT processed milk and flavoured milk can be considered as safe for consumption within the mentioned expiry date without heat treatment. Stamford Journal of Microbiology, Vol.8(1) 2018: 1-6
{"title":"Microbiological quality determination of pasteurized, UHT and flavoured milk sold in Dhaka, Bangladesh","authors":"Jubaida Binte Jamal, S. Akter, Md. Aftab Uddin","doi":"10.3329/SJM.V8I1.42429","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42429","url":null,"abstract":"The present study was undertaken to determine the microbiological quality of pasteurized milk, UHT milk and flavoured milk samples collected from different locations in Dhaka, Bangladesh. Twenty pasteurized milk samples, fifteen UHT milk samples and fifteen flavoured milk samples of different brand were collected and different batch were analyzed for enumerating the total viable bacterial count (TVBC), total coliform count (TCC) and physiochemical tests (sensory test, alcohol test, acidity test, fat test, CLR test, SNF). The range of TVBC and pasteurized milk samples was between 2.3×102 cfu/ml to 4.69×103 cfu/ml. TVBC range of flavoured milk samples was between 5.0×101 cfu/ml to 1.8×102 and no TVBC was detected for any of the UHT milk samples. No TVBC was found for flavoured milk samples of company-8 (UHT). Because it was processed with ultra high temperature, slightly lower than that recommended by BSTI (not exceeding 20,000 cfu/ml). Coliform bacteria were present only for pasteurized milk samples in one brand, though the count was under acceptable range according to BSTI recommendation (<10/ml coliform in pasteurized milk). Physiochemical tests are also very important to detect the quality of milk samples. Acidity range should not exceed 0.14, for this study fat range should be minimum 3.5% and SNF should be minimum 8%. In this study, for pasteurized milk samples acidity range was between 0.14-0.16, fat range was between 3.5-3.9% and SNF was between the ranges of 8-9.784%. For UHT milk samples acidity range was between 0.13-0.16, fat range was between 3.5-3.8% and SNF was between 8.034-9.012. All the results of sensory and physiochemical tests for pasteurized and UHT milk samples were satisfactory. So, UHT processed milk and flavoured milk can be considered as safe for consumption within the mentioned expiry date without heat treatment. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 1-6","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125492522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Availability as well as access to drinking water is one of the considerable constraints for achieving sustainable goals in many countries while microbial contamination has exacerbated this issue more significantly. The increasing trend of population and industrialization for economic growth has adversely been affecting fresh water resources that eventually leading to scarcity of available drinking water. Hence, controlling water pollution along with focusing on alternative water sources are important for ensuring access to safe drinking water. This study aimed to determine the biological water quality parameters of rainfall water in the water-scarce areas of Bangladesh. About sixty rainwater samples collected from seven different districts were collected for microbial analysis in particular Total Coliform (TC) and Fecal Coliform (FC) by using membrane filtration and direct counting method. The result found that 70 % of samples were free from total coliform, whereas only 5 % samples showed above 100 colonies. On the other hand, 83% samples were free from fecal coliform, whereas only 2% samples were within the range of 11-100 colonies. This study has also revealed that most of the samples collected from Rangamati and Khulna district were free from total coliform and fecal coliform. This study may also encourage people living in these water scarce areas to come forward for rainwater harvesting system as a prospective tool for achieving sustainable goal in drinking sector of Bangladesh. Stamford Journal of Microbiology, Vol.8(1) 2018: 24-26
{"title":"Assessment of the microbiological quality of rain water: A case study of selected water scarce area in Bangladesh","authors":"M. Ahmed, A. K. Majumder, S. Hossain, A. Nayeem","doi":"10.3329/SJM.V8I1.42434","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42434","url":null,"abstract":"Availability as well as access to drinking water is one of the considerable constraints for achieving sustainable goals in many countries while microbial contamination has exacerbated this issue more significantly. The increasing trend of population and industrialization for economic growth has adversely been affecting fresh water resources that eventually leading to scarcity of available drinking water. Hence, controlling water pollution along with focusing on alternative water sources are important for ensuring access to safe drinking water. This study aimed to determine the biological water quality parameters of rainfall water in the water-scarce areas of Bangladesh. About sixty rainwater samples collected from seven different districts were collected for microbial analysis in particular Total Coliform (TC) and Fecal Coliform (FC) by using membrane filtration and direct counting method. The result found that 70 % of samples were free from total coliform, whereas only 5 % samples showed above 100 colonies. On the other hand, 83% samples were free from fecal coliform, whereas only 2% samples were within the range of 11-100 colonies. This study has also revealed that most of the samples collected from Rangamati and Khulna district were free from total coliform and fecal coliform. This study may also encourage people living in these water scarce areas to come forward for rainwater harvesting system as a prospective tool for achieving sustainable goal in drinking sector of Bangladesh. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 24-26","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"140 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124442747","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Homeopathy is a popular alternative medicine. The mechanism of action of homeopathic drug has not been clarified but it has been found to be effective against various diseases including diarrhea, dysentery, otitis media, eczema and even cancer. After qualifying thorough investigation, it can be used against antibiotic tolerance and multi drug resistant bacteria. In a recent study, bactericidal effect of homeopathic remedies has been investigated. But such an effect is not in accordance with the general principles of homeopathy. To test this paradigm, in vitro antimicrobial effects of four homeopathic drugs Aconite 30, Arsenicum album 30, Mercuric corrosivus 30 and Mercury solution 200 against five common intestinal pathogens, including- Escherichia coli, Klebsiella sp., Salmonella sp. Pseudomonas sp., and Bacillus sp have been observed. Standard agar well diffusion technique and macrodilution technique were followed. But, tested homeopathic drugs did not show any significant effect on any of the five pathogens. Rigorous study against other organism is required to fully understand antimicrobial activity and other mechanism of action. Stamford Journal of Microbiology, Vol.8(1) 2018: 7-9
{"title":"Determination of In vitro antimicrobial activity of homeopathy medicines","authors":"Soyoda Mokarroma, T. Shammi","doi":"10.3329/SJM.V8I1.42430","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42430","url":null,"abstract":"Homeopathy is a popular alternative medicine. The mechanism of action of homeopathic drug has not been clarified but it has been found to be effective against various diseases including diarrhea, dysentery, otitis media, eczema and even cancer. After qualifying thorough investigation, it can be used against antibiotic tolerance and multi drug resistant bacteria. In a recent study, bactericidal effect of homeopathic remedies has been investigated. But such an effect is not in accordance with the general principles of homeopathy. To test this paradigm, in vitro antimicrobial effects of four homeopathic drugs Aconite 30, Arsenicum album 30, Mercuric corrosivus 30 and Mercury solution 200 against five common intestinal pathogens, including- Escherichia coli, Klebsiella sp., Salmonella sp. Pseudomonas sp., and Bacillus sp have been observed. Standard agar well diffusion technique and macrodilution technique were followed. But, tested homeopathic drugs did not show any significant effect on any of the five pathogens. Rigorous study against other organism is required to fully understand antimicrobial activity and other mechanism of action. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 7-9","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125330781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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
{"title":"Microbiological analysis of ready to eat foods collected from different places of Dhaka city, Bangladesh","authors":"Md. Aftab Uddin","doi":"10.3329/SJM.V8I1.42436","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42436","url":null,"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. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 30-33","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126098877","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fruit juice is popular product in the markets worldwide, with a market potential of approximately 230 million liters. Fruit juice although nutritious and beneficial for health can also serve as a vehicle for foodborne diseases. Most commercially available products are labelled with a use by date. These are applicable at a consumer and food handler levels, instructing them on the amount of days after opening within which a product must be consumed. It is important to identify the changes that occur after expiration date to have a better understanding of when food spoilage occurs and how long foods may be preserved, in order to reduce food wastage. The current study attempted to identify the changes that occur in orange juice after the expiration date printed on the product packaging. One to seven days after expiration results showed very little change. Increase in the microbial load was observed after day 14, after which a steady increase was observed in total viable bacteria, fungus, E. coli, and Staphylococcus spp. No changes were observed in other examined organisms. Stamford Journal of Microbiology, Vol.8(1) 2018: 27-29
{"title":"Changes of microbial load in packet orange juice after expiration date","authors":"F. Feroz","doi":"10.3329/SJM.V8I1.42435","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42435","url":null,"abstract":"Fruit juice is popular product in the markets worldwide, with a market potential of approximately 230 million liters. Fruit juice although nutritious and beneficial for health can also serve as a vehicle for foodborne diseases. Most commercially available products are labelled with a use by date. These are applicable at a consumer and food handler levels, instructing them on the amount of days after opening within which a product must be consumed. It is important to identify the changes that occur after expiration date to have a better understanding of when food spoilage occurs and how long foods may be preserved, in order to reduce food wastage. The current study attempted to identify the changes that occur in orange juice after the expiration date printed on the product packaging. One to seven days after expiration results showed very little change. Increase in the microbial load was observed after day 14, after which a steady increase was observed in total viable bacteria, fungus, E. coli, and Staphylococcus spp. No changes were observed in other examined organisms. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 27-29","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131111479","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Present study depicted a complete microbiological profile of some popular fermented and non-fermented foods available in different food shops and restaurants in Dhaka city, Bangladesh. Furthermore, All the isolated strain were prepared to determine their survivability against some common synthetic drug through Kirby Bouer method. Total 60 samples of 20 categories (10 fermented and 10 non-fermented) unveiled the contaminating microbial flora up to 107 cfu/g including total viable bacteria and fungi in case of non-fermented food while the contamination rate was extremely low up to 105cfu/g in fermented food. Exploration of specific pathogenic bacteria was estimated such as E. coli, Salmonella spp, Vibrio spp., Staphylococcus spp. and Pseudomonas spp. within the range of 102 to 104cfu/g in non-fermented foods whereas only the Staphylococcus spp. was present in fermented food up to 103cfu/g. Among all the specific pathogens Salmonella spp., Vibrio spp. and Staphylococcus were significantly propagated in all categories of non-fermented samples up- to 104cfu/g. Total 17 available drugs were used against the identified bacterial strain. Most of the identified bacteria from fermented foods were found to be sensitive against commonly used antibiotics. Subsequently, five isolates from non-fermented foods were found to be 100% resistant against more than one antibiotic as multi drug resistant (MDR). Stamford Journal of Microbiology, Vol.8(1) 2018: 19-23
{"title":"Study on the existence of food born microflora and their drug resistant profile isolated from some fermented and non-fermented foods commonly available in Bangladesh","authors":"Tasnuva Nusrat Jane, N. Tabassum, M. Acharjee","doi":"10.3329/SJM.V8I1.42433","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42433","url":null,"abstract":"Present study depicted a complete microbiological profile of some popular fermented and non-fermented foods available in different food shops and restaurants in Dhaka city, Bangladesh. Furthermore, All the isolated strain were prepared to determine their survivability against some common synthetic drug through Kirby Bouer method. Total 60 samples of 20 categories (10 fermented and 10 non-fermented) unveiled the contaminating microbial flora up to 107 cfu/g including total viable bacteria and fungi in case of non-fermented food while the contamination rate was extremely low up to 105cfu/g in fermented food. Exploration of specific pathogenic bacteria was estimated such as E. coli, Salmonella spp, Vibrio spp., Staphylococcus spp. and Pseudomonas spp. within the range of 102 to 104cfu/g in non-fermented foods whereas only the Staphylococcus spp. was present in fermented food up to 103cfu/g. Among all the specific pathogens Salmonella spp., Vibrio spp. and Staphylococcus were significantly propagated in all categories of non-fermented samples up- to 104cfu/g. Total 17 available drugs were used against the identified bacterial strain. Most of the identified bacteria from fermented foods were found to be sensitive against commonly used antibiotics. Subsequently, five isolates from non-fermented foods were found to be 100% resistant against more than one antibiotic as multi drug resistant (MDR). \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 19-23","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122106398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Fresh vegetables and fruits are prime source of fiber, vitamins and minerals in our daily diet. Nevertheless, raw vegetables act as a vector for transmitting pathogenic microbes and the majority of diseases are spread by the fecal-oral route at different point of harvesting, post harvesting, during transportation and storage conditions. Contaminated water, carrier materials, and unhygienic handlers are the crucial gateway for disease causing microbes in fresh vegetables. Recently Listeria spp., E. coli, and Salmonella spp. associated outbreak evident in mixed vegetables salad and other vegetable samples also showed pathogenic proliferation to some extent. Children are the major risk group and according to World Health Organization, their mortality rate is high due to food borne infections. In Bangladesh, the situation is more alarming in terms of pathogenic proliferation in raw vegetables. A lot of researches have been conducted in recent years on fresh vegetables and a wide range of vegetables are found to harbor pathogenic microorganisms inclusive of drug resistant bacteria which may affect the measures to combat harmful pathogens. Additionally, phytotoxic, natural contaminants and pesticides are also found to reside in raw vegetables which may be life threatening for both human and animal health as these particles magnify when we repeatedly consume them. The current review focus on the possible intervention of potential contaminants in the vegetable items and possible public health risks associated with their consumption along with a general guideline to combat contamination of fresh vegetables. Stamford Journal of Microbiology, Vol.8(1) 2018: 46-49
{"title":"Transmission of pathogens within the commonly consumed vegetables: Bangladesh perspective","authors":"F. Feroz, R. Noor","doi":"10.3329/SJM.V8I1.42440","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42440","url":null,"abstract":"Fresh vegetables and fruits are prime source of fiber, vitamins and minerals in our daily diet. Nevertheless, raw vegetables act as a vector for transmitting pathogenic microbes and the majority of diseases are spread by the fecal-oral route at different point of harvesting, post harvesting, during transportation and storage conditions. Contaminated water, carrier materials, and unhygienic handlers are the crucial gateway for disease causing microbes in fresh vegetables. Recently Listeria spp., E. coli, and Salmonella spp. associated outbreak evident in mixed vegetables salad and other vegetable samples also showed pathogenic proliferation to some extent. Children are the major risk group and according to World Health Organization, their mortality rate is high due to food borne infections. In Bangladesh, the situation is more alarming in terms of pathogenic proliferation in raw vegetables. A lot of researches have been conducted in recent years on fresh vegetables and a wide range of vegetables are found to harbor pathogenic microorganisms inclusive of drug resistant bacteria which may affect the measures to combat harmful pathogens. Additionally, phytotoxic, natural contaminants and pesticides are also found to reside in raw vegetables which may be life threatening for both human and animal health as these particles magnify when we repeatedly consume them. The current review focus on the possible intervention of potential contaminants in the vegetable items and possible public health risks associated with their consumption along with a general guideline to combat contamination of fresh vegetables. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 46-49","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125517589","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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