An assessment of bacteriological quality of some fast food items available in Jessore city and antibiotic susceptibility of isolated Klebsiella spp

Abstract

Fast food is a type of food which can be cooked and served very quickly and is ready for immediate consumption. In most cases it retains such ingredients which can supply various essential nutrients to many microorganisms for their optimum growth. There are many options for microorganisms to contaminate fast foods, if the food is prepared, processed, handled, and stored under unhygienic conditions. This present study was carried out to evaluate the microbiological quality of different items of fast food of Jessore city and to determine whether the samples are contaminated with coliforms or not. Among the Enterobacteriaceae, Klebsiella spp. was the most prevalent bacteria; contaminated maximum samples tested in this study. Antibiogram was performed with twelve different antibiotics for some randomly selected pure colonies of Klebsiella spp. Highest 76.19% isolates were resistant against Amoxycilin, and secondly 57.14% isolates were resistant against Erythromycin. 28.57% isolates were found resistant to Nalidixic Acid and 23.50% isolates were resistant to both of Ceftriaxone and Trimethoprim. Lower resistance rate was observed against Streptomycin and Tetracyclin as 4.76% isolates. These pure isolates of Klebsiella spp. were susceptible to Imipenem, Ciprofloxacin, Gentamicin, Chloramphenicol, and Norfloxacin. Based on the data, it can be suggested that adequate hygiene practices are required after cooking the foods and also before serving them.