To maintain hygienic life it is important to follow the rules of sanitation. Hand sanitation is one of the most necessary parts of keeping personal hygiene. As hands are used directly for person to person contact, contact with animals, food preparation and so on, they can transmit microorganisms to and from all of these sources coming in contact. So if proper hand sanitation is maintained, the transfer of microorganisms will be decreased which can ultimately reduce the transmission of some pathogenic microorganisms to a susceptible host from own self directly or from the animals after handling them. Susceptible people getting harmful pathogenic bacteria can get sick if they find their appropriate routes of entry into them. During food preparation and taking meals, microorganisms can get entrance into the body from hands as well as microbes contaminating foods from the hands can proliferate in the foods causing spoilage and also release toxins causing food borne infection and food borne intoxication respectively. To reduce such risks people need to wash hands on routine basis especially on food processing zone it should be washed with water and soap which results in greater cleaning. People now use instant hand sanitizer after washing hands with water giving an extra protection. Sanitizers works best on hands with no visible sign of dirt. In the current study, five alcohol based hand sanitizers were selected to determine the ability of these sanitizers to decrease the loads of microorganisms from the hands of the five selected volunteers. During the study, it has been found that alcohol based instant hand sanitizer do decrease the loads of microbial flora from the hands but not in satisfactory level. Even they possessed very low effectivity against some pathogenic bacteria. These products can be used only where water is not available to decrease the loads of microbes from the hands. Stamford Journal of Microbiology, Vol.8(1) 2018: 10-14
{"title":"Effectiveness of different instant hand sanitizers against normal flora and some selected pathogenic bacteria","authors":"T. Ahmed","doi":"10.3329/SJM.V8I1.42431","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42431","url":null,"abstract":"To maintain hygienic life it is important to follow the rules of sanitation. Hand sanitation is one of the most necessary parts of keeping personal hygiene. As hands are used directly for person to person contact, contact with animals, food preparation and so on, they can transmit microorganisms to and from all of these sources coming in contact. So if proper hand sanitation is maintained, the transfer of microorganisms will be decreased which can ultimately reduce the transmission of some pathogenic microorganisms to a susceptible host from own self directly or from the animals after handling them. Susceptible people getting harmful pathogenic bacteria can get sick if they find their appropriate routes of entry into them. During food preparation and taking meals, microorganisms can get entrance into the body from hands as well as microbes contaminating foods from the hands can proliferate in the foods causing spoilage and also release toxins causing food borne infection and food borne intoxication respectively. To reduce such risks people need to wash hands on routine basis especially on food processing zone it should be washed with water and soap which results in greater cleaning. People now use instant hand sanitizer after washing hands with water giving an extra protection. Sanitizers works best on hands with no visible sign of dirt. In the current study, five alcohol based hand sanitizers were selected to determine the ability of these sanitizers to decrease the loads of microorganisms from the hands of the five selected volunteers. During the study, it has been found that alcohol based instant hand sanitizer do decrease the loads of microbial flora from the hands but not in satisfactory level. Even they possessed very low effectivity against some pathogenic bacteria. These products can be used only where water is not available to decrease the loads of microbes from the hands. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 10-14","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"14 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":"125840689","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}
Cow dung is being used in agriculture as well for the household and religious purposes from the ancient time. Cow dung is known to possess antimicrobial activity and contains a wide variety of microorganisms with variable properties. Therefore, the present study was carried out to assess the microbial diversity including pathogenic ones of the cow dung samples as well as to determine the antimicrobial traits of the samples. In this regard, a total of 8 fresh cow dung samples were tested. All the samples contained a huge load of bacteria and fungi in an average of 108 and 107 cfu/g, respectively. An extended number of pathogenic bacteria were recovered. Among the pathogenic bacteria, Staphylococcus spp. and Bacillus spp. were predominantly found in every sample. The presence of Pseudomonas spp. Escherichia coli, Klebsiella spp. and fecal coliform were exhibited in most of the samples. Salmonella spp. and Vibrio spp. were found in 3 and 5 samples, respectively. The average load of the pathogens was 104 cfu/g. All the samples showed substantial degree of antimicrobial activity against all the pathogens tested. Samples 1, 2, 3 and 4 were effective in inhibiting the growth of all the tested pathogens. The findings of the present study revealed the need for safe application of cow dung in the agricultural field and of further investigation for the antimicrobial potential of the diversified microflora of cow dung offering agricultural, environmental and medical applications. Stamford Journal of Microbiology, Vol.8(1) 2018: 34-37
{"title":"Microbiological investigation and determination of the antimicrobial potential of cow dung samples","authors":"S. K. Munshi, J. Roy, R. Noor","doi":"10.3329/SJM.V8I1.42437","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42437","url":null,"abstract":"Cow dung is being used in agriculture as well for the household and religious purposes from the ancient time. Cow dung is known to possess antimicrobial activity and contains a wide variety of microorganisms with variable properties. Therefore, the present study was carried out to assess the microbial diversity including pathogenic ones of the cow dung samples as well as to determine the antimicrobial traits of the samples. In this regard, a total of 8 fresh cow dung samples were tested. All the samples contained a huge load of bacteria and fungi in an average of 108 and 107 cfu/g, respectively. An extended number of pathogenic bacteria were recovered. Among the pathogenic bacteria, Staphylococcus spp. and Bacillus spp. were predominantly found in every sample. The presence of Pseudomonas spp. Escherichia coli, Klebsiella spp. and fecal coliform were exhibited in most of the samples. Salmonella spp. and Vibrio spp. were found in 3 and 5 samples, respectively. The average load of the pathogens was 104 cfu/g. All the samples showed substantial degree of antimicrobial activity against all the pathogens tested. Samples 1, 2, 3 and 4 were effective in inhibiting the growth of all the tested pathogens. The findings of the present study revealed the need for safe application of cow dung in the agricultural field and of further investigation for the antimicrobial potential of the diversified microflora of cow dung offering agricultural, environmental and medical applications. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 34-37","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"62 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":"123853880","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 attempted to identify and enumerate microorganisms spoiling commonly used toothpaste samples. Among 7 brand of toothpaste, almost all were found to be rigorously contaminated with total viable bacteria within a range of 103 – 105 cfu/g. Proliferation of fungal species was observed up to 105 cfu/g. Prevalence of Staphylococcus spp., Pseudomonas spp. and Bacillus spp. was observed within a range of 103-105 cfu/g while Vibrio spp. were completely absent. Among the enteric bacteria, Escherichia coli and Klebsiella spp. was found in all the samples tested. Such findings highlighted a great public health risk associated with dental diseases among the users and thereby specified the importance to introduce a proper guideline in maintaining good microbiological quality for such daily usage healthcare products. Stamford Journal of Microbiology, Vol.8(1) 2018: 38-40
{"title":"Microbiological analysis of commonly used toothpaste samples in Bangladesh","authors":"M. Talukder, I. Nur","doi":"10.3329/SJM.V8I1.42438","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42438","url":null,"abstract":"Present study attempted to identify and enumerate microorganisms spoiling commonly used toothpaste samples. Among 7 brand of toothpaste, almost all were found to be rigorously contaminated with total viable bacteria within a range of 103 – 105 cfu/g. Proliferation of fungal species was observed up to 105 cfu/g. Prevalence of Staphylococcus spp., Pseudomonas spp. and Bacillus spp. was observed within a range of 103-105 cfu/g while Vibrio spp. were completely absent. Among the enteric bacteria, Escherichia coli and Klebsiella spp. was found in all the samples tested. Such findings highlighted a great public health risk associated with dental diseases among the users and thereby specified the importance to introduce a proper guideline in maintaining good microbiological quality for such daily usage healthcare products. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 38-40","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"123 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":"123141363","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}
Green banana (Musa spp.) and papaya (Carica papaya), which are commonly consumed as vegetables, are fruits with lots of health benefits. Due to their various medicinal applications, both the fruits are likely to contain antimicrobial properties. In this regard, present study was undertaken to determine the microbiological quality as well as the anti-bacterial traits of fresh green banana and papaya. To serve the purpose, a total of 12 samples (6 green bananas and 6 green papaya) were collected from different local and super shops as well from cultivation land of some villages of Bangladesh. The samples contained the microbial contamination with viable bacteria and fungi up to 107cfu/g and 103 cfu/g. Among the pathogenic bacteria, Staphylococcus spp. Pseudomonas spp. and Vibrio spp. were predominant as found in most of the samples in average of 102 cfu/g. Whereas Escherichia coli, Salmonella spp. and Shigella spp. were totally absent in all the samples. On the other hand, Klebsiella spp. was present in same samples. Additionally, the anti-bacterial poverties of the samples were chalked out. The in-vitro antimicrobial activities of the ethanolic, methanolic and hot water extracts of the samples were noticeably found against all the tested bacteria. Overall, present study revealed that both the green fruit samples were highly contaminated although they have antimicrobial activities. Thus, consumers’ awareness on the risk of consuming pathogen contaminated vegetables needs to be re-awakened and further investigations are required for potential antimicrobial properties. Stamford Journal of Microbiology, Vol.8(1) 2018: 41-45
{"title":"Microbiological analysis and determination of antimicrobial traits of green banana (Musa spp.) and papaya (Carica papaya)","authors":"N. Jahan, R. Noor, S. K. Munshi","doi":"10.3329/SJM.V8I1.42439","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42439","url":null,"abstract":"Green banana (Musa spp.) and papaya (Carica papaya), which are commonly consumed as vegetables, are fruits with lots of health benefits. Due to their various medicinal applications, both the fruits are likely to contain antimicrobial properties. In this regard, present study was undertaken to determine the microbiological quality as well as the anti-bacterial traits of fresh green banana and papaya. To serve the purpose, a total of 12 samples (6 green bananas and 6 green papaya) were collected from different local and super shops as well from cultivation land of some villages of Bangladesh. The samples contained the microbial contamination with viable bacteria and fungi up to 107cfu/g and 103 cfu/g. Among the pathogenic bacteria, Staphylococcus spp. Pseudomonas spp. and Vibrio spp. were predominant as found in most of the samples in average of 102 cfu/g. Whereas Escherichia coli, Salmonella spp. and Shigella spp. were totally absent in all the samples. On the other hand, Klebsiella spp. was present in same samples. Additionally, the anti-bacterial poverties of the samples were chalked out. The in-vitro antimicrobial activities of the ethanolic, methanolic and hot water extracts of the samples were noticeably found against all the tested bacteria. Overall, present study revealed that both the green fruit samples were highly contaminated although they have antimicrobial activities. Thus, consumers’ awareness on the risk of consuming pathogen contaminated vegetables needs to be re-awakened and further investigations are required for potential antimicrobial properties. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 41-45","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"59 6","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-07-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132575297","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 aims of this study were to evaluate the microbiological quality of different commercially available fruit juice of Dhaka city. In this study total 20 fruit juice samples of five different types were repeatedly subjected to bacteriological and mycological screening for three months. Isolates were identified and confirmed using cultural and biochemical characteristics. Current study showed high bacterial and fungal loads consisting of specific pathogens such as coliform and Staphylococcus spp., fecal coliform and other pathogens are totally absent. The presence of Staphylococcus aureus portends health risk to consumers as some species produce potent toxins associated with food borne illnesses. And high bacterial count indicated unhygienic conditions of the processing area, and that good manufacturing practices during processing are not maintained properly. Recommendations are required to reduce the microbiological contamination and promote quality assurance of the products. Stamford Journal of Microbiology, Vol.8(1) 2018: 15-18
{"title":"Microbiological quality analysis of commercial fruit juice in Dhaka City, Bangladesh","authors":"A. Amin, M. Mamun, K. Das","doi":"10.3329/SJM.V8I1.42432","DOIUrl":"https://doi.org/10.3329/SJM.V8I1.42432","url":null,"abstract":"The aims of this study were to evaluate the microbiological quality of different commercially available fruit juice of Dhaka city. In this study total 20 fruit juice samples of five different types were repeatedly subjected to bacteriological and mycological screening for three months. Isolates were identified and confirmed using cultural and biochemical characteristics. Current study showed high bacterial and fungal loads consisting of specific pathogens such as coliform and Staphylococcus spp., fecal coliform and other pathogens are totally absent. The presence of Staphylococcus aureus portends health risk to consumers as some species produce potent toxins associated with food borne illnesses. And high bacterial count indicated unhygienic conditions of the processing area, and that good manufacturing practices during processing are not maintained properly. Recommendations are required to reduce the microbiological contamination and promote quality assurance of the products. \u0000Stamford Journal of Microbiology, Vol.8(1) 2018: 15-18","PeriodicalId":170445,"journal":{"name":"Stamford Journal of Microbiology","volume":"3 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":"114362894","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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