Abstract
Pathogenic microorganisms have been so far reported to contaminate a wide range of foods triggering food borne infections or intoxications including the enteric complications, abdominal pain, fever, bloodstream infection etc. The current study was attempted to observe the microbiological quality of some popular foods collected from different places of Dhaka city, Bangladesh. 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. Higher counts of TVBC, coliform, Staphylococcus spp. and fungal load were recorded as 1.46×107 CFU/g (yogurt 1), 4.5×106 CFU/g (yogurt 1), 5.6×105 CFU/g (raw meat) and 2.9×103 CFU/g (sea fish), respectively. Fecal coliform was detected only in one out of ten samples. On the contrary Salmonella spp., Vibrio spp., Shigella spp. and Pseudomonas spp. were completely absent. The antibiogram study showed that all the isolates were sensitive against Kanamycin and Azithromycin. Better sensitivity was also observed against Gentamycin and Ciprofloxacin. Varying degree of antibiotic resistance was also detected against Cefixime, Amikacin and Neomycin. Our study emphasizes the need for continuous monitoring of the various categories of food samples for the safety of public health.
Highlights
Food is the basic and utmost need for people and animals to survive
As per the antibiotic resistance report 2019, more than 2.8 million antibioticresistant infections occur in the U.S each year, and more than 35,000 people die as a result (Edwards et al, 2019). Along these lines of considerations, the current study focused on the presumptive detection of some common food borne pathogens from the daily consumable food samples
The total viable bacterial counts ranged from 2.0×103 CFU/g to 1.64×107 CFU/g which was found in commercial juice-4 and yoghurt-1 samples respectively (Table 1)
Summary
Sources of foods are traditionally from animals and plants. It is consumed by living beings for the constant supply of energy (Forbes, 2007). Though a number of advancement have been observed recently in the field of food technology, foodborne diseases are still considered as a major concern for human health, in developing as well as in developed countries. Foodborne illnesses are occurred due to the action of microorganisms and/or their toxins, fungi with their related toxins, and chemical contaminants (Khamis and Hafez, 2011). The World Health Organization (WHO) listed some hazards like potentially harmful bacteria, viruses, toxins, parasites and chemicals that may be found in food. According to the WHO, one person out of 10 people becomes ill and 420,000 people die every year as a result of consuming contaminated food (World Health Organization (WHO), 2018). The International Commission on Microbiological Specifications for Food (ICMSF), 2005 brought in the concept of Food Safety Objectives (FSOs) as the maximum frequency and/or concentration of a microbial hazard (micro-organisms or toxins) in a food measured tolerable for consumer safety
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