Microbiological Quality of ready-to-eat food from Dhaka, Bangladesh
Avijit Banik1
, Maruf Abony1, Suvamoy Datta1, Syeda Tasneem Towhid1,2*
1Department of Microbiology, Primeasia University, Dhaka-1212, Bangladesh
2Department of Microbiology, Jagannath University, Dhaka-1100, Bangladesh
Corresponding Author Email: towhidishitha@gmail.com
Abstract:
The objective of this research was to assess the microbiological quality of ready-to-eat food available in Dhaka city, Bangladesh, and check the risk factors associated with ingestion of ready-to-eat food from popular public places. This study was conducted in the Center of Excellence in the Department of Microbiology, Primeasia University, Dhaka, Bangladesh from August 2016 to February 2017. Forty-five samples belonging to 18 categories were collected aseptically in triplicates in pre-sterilized zip-lock bags or sterile bottles from Banani area from local street vendors. Samples were transported to and analysed in the Laboratory of Department of Microbiology, Primeasia University according to standard food analysis methods. Total viable count (TVC) and Total coliform count (TCC) were determined by using plate count agar (PCA) andMacConkey agar plates respectively. Antibiogram of the isolated strains was conducted with commercial antibiotics according to the Kirby-Bauer disc diffusion method on Mueller-Hinton agar medium. Identification of the coliforms together with antibiotic-resistance profile showed Escherichia coli, Enterobactersakazaki, Citrobacterfreundii and Salmonella typhimurium were present in various foods. E. coli and S.typhimurium showed increased sensitivity against Ampicillin 10 mg and Sulfamethoxazole 25 mg. The occurrence of antibiotic-resistance potential pathogens in ready-to-eat food poses a considerable health risk to consumers. Public awareness and timely assessment of food safety are needed to avoid the risks of food-borne infection and intoxication from ready-to-eat food.
Keywords:
Coliform Bacteria; Food Awareness; Food License; Food Safety; Microbiological Quality; Ready-Eat-Food
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