Microbiological Quality of Ready - to - Eat Food from Dhaka, Bangladesh

Avijit Banik,Maruf Abony,Syeda Tasneem Towhid,Suvamoy Datta

doi:10.12944/crnfsj.7.1.16

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.

Highlights

The common manifestation of food poisoning occurs by diarrheal diseases, which is often caused by a toxin released from microbes.[4,5]
In Bangladesh, diarrhea is responsible for one-third of childhood deaths, the actual number of casualty might be underestimated in absence of a national health database
Bangladesh Standard Testing Institute (BSTI) follows the guidelines of the International Organization for Standardization (ISO) to ensure food safety.[12,13]

Summary

Introduction

In the current economical edge, many local food factories process traditional food items and market them in small packs, commonly known as ‘home-made’ items Such food items are sold by groceries, departmental store, vendors and super shops without supervision of authorities. BSTI follows the guidelines of the International Organization for Standardization (ISO) to ensure food safety.[12,13] High-risk pathogens like Campylobacter spp., vero-toxigenic Escherichia coli (VTEC), Salmonella spp., Shigella spp. and V. cholerae should be absent in ready-made foods according to food quality standards.[14] This microbiological study showed the prevalence of considerable numbers of aerobic and coliform bacteria in ready-to-eat food. The purpose of this study was to appraise the microbial status of food-borne pathogens, spoilage bacterial content, and food processing hygiene different ready - to - eat foods from Dhaka city, Bangladesh

Objectives

Methods

Findings

Conclusion