scholarly journals Evaluation of microbial quality of street food in Karachi City, Pakistan: An epidemiological study

2019 ◽  
Vol 10 (1) ◽  
Author(s):  
Aneela Mehboob ◽  
Tanveer Abbas
Keyword(s):  
Eating Habits ◽  
Food Contamination ◽  
Bacterial Count ◽  
Viable Count ◽  
Basic Knowledge ◽  
Microbial Quality ◽  
Total Viable Count ◽  
Food Borne ◽  
High Bacterial Count

The purpose of this research was to evaluate the microbial quality of famous street foods vended in Karachi city and find out the potential sources implicated in food contamination. To proceed with this study, dry and wet procedures were used via closed system questionnaire and gold standard techniques respectively. According to the questionnaire survey, majority of people have basic knowledge of food borne sickness i.e. 67% and health risks associated with poor eating habits i.e. 87%, nonetheless most individuals do not mind their cleanliness before eating on spot. A large number of people had come across different food borne infections subsequent to eating street foods. Total mean aerobic count was 7.18±1.26 CFU/ml that was not under the acceptable microbial limits. The highest total viable count 9.15±0.01 CFU/ml and the lowest total viable count 4.67±4.04 CFU/ml recorded were of grilled chicken and fried fish respectively. Poor post handling and personal cleanliness of food venders were ascribed to high bacterial count in completely cooked street foods.

scholarly journals Public Health Safety in Relation to Microbiological Quality of Freshly Drawn Cow’s Milk in Bangladesh

2014 ◽  
Vol 12 (2) ◽  
pp. 231-236
Author(s):  
R Khaton ◽  
MA Hasnat ◽  
S Rahman ◽  
MM Rahman
Keyword(s):  
Public Health ◽  
Escherichia Coli ◽  
Pathogenic Bacteria ◽  
Total Coliform ◽  
Viable Count ◽  
Microbial Quality ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The aim of the present study was to determine the microbial quality of freshly drawn cow’s milk belonging to the arsenic affected and non-affected areas. In the present work 25 milk sample were collected from five different arsenic affected and non-affected areas. The analysis comprised enumeration of total viable count (TVC), total coliform count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The highest total viable count, total coliform count and total staphylococcus count were log 5.894 ± 0.221, log 2.832± 0.129 and log 2.898 ± 0.162 respectively. Staphylococcus spp, Escherichia coli, Pseudomonas spp and Bacillus spp were isolated from the milk samples. Among them Escherichia coli were isolated from the maximum milk samples. It is found that the level of microbial quality in terms of TVC, TCC and TSC were high in arsenic affected areas than arsenic non-affected area. It also found that TVC and TCC were positively correlated with each other. This survey indicates that most of the raw milk samples were not satisfactory in course of public health standard as some pathogenic bacteria were detected from these samples and it is necessary to improve the hygienic practices required for the handling and processing of milk.DOI: http://dx.doi.org/10.3329/bjvm.v12i2.21297 Bangl. J. Vet. Med. (2014). 12 (2): 231-236 

scholarly journals Microbiological quality analysis of commercial fruit juice in Dhaka City, Bangladesh

2019 ◽  
Vol 8 (1) ◽  
pp. 15-18
Author(s):  
Md Al Amin ◽  
Mofijur Rahman Mamun ◽  
Kamal Kanta Das
Keyword(s):  
Fruit Juice ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Quality Analysis ◽  
Dhaka City ◽  
Food Borne ◽  
Good Manufacturing Practices ◽  
High Bacterial Count ◽  
Staphylococcus Spp

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

scholarly journals Quality of ultra-high temperature treated milk available in Gazipur and Mymensingh of Bangladesh

2016 ◽  
Vol 44 (3) ◽  
pp. 132-136
Author(s):  
MY Arafat ◽  
R Habib ◽  
MSR Siddiki ◽  
MF Imam
Keyword(s):  
High Temperature ◽  
Specific Gravity ◽  
Viable Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Uht Milk ◽  
Coliform Count ◽  
Milk Samples ◽  
Ultra High Temperature

This experiment was conducted to evaluate the quality of existing ultra-high temperature (UHT) treated milk available in two selected town markets of Bangladesh. A total of 27 UHT milk samples from three different brands–Pran Dairy (A), Aarong Dairy (B) and Farm Fresh (C) were collected from local markets at Mymensingh and Gazipur districts during the period of 1stSeptember to 29th November, 2014. Parameters studied in this experiment were organoleptic (flavour, consistency, colour and appearance), physic-chemical (specific gravity, acidity, total solids, solids-not-fat, fat, protein, lactose, and ash) and microbiological (Total Viable Count and Coliform Count). All the samples were similar in respect of color, flavor, taste and texture, and no significant difference was observed. However, significant differences were revealed (p<0.05) in case of specific gravity, acidity, total solids, solids-not-fat, and protein content. On the other hand, insignificant differences were found (p>0.05) in case of fat, lactose, and ash content. Total Viable Count and Coliform count were found to be nil in all the milk samples. Milk samples of Farm Fresh UHT milk were superior to other brands of UHT Milk in terms of contents of total solids (119.23±0.57 g/kg),fat (34.97±0.35g/kg), lactose (43.23±0.51g/kg), and ash (7.00±0.26g/kg). Though there were some fluctuations in all the parameters studied, all the milk samples conformed to the standard values for UHT milk, and in general all of the UHT milk samples studied in this experiment was of good quality.Bang. J. Anim. Sci. 2015. 44 (3):132-136

scholarly journals An appraisal of methods used in the examination of retail samples of cows milk

1988 ◽  
Vol 100 (3) ◽  
pp. 369-378
Author(s):  
M. H. Greenwood ◽  
P. Gill ◽  
E. F. C. Coetzee ◽  
B. M. Ford ◽  
W. L. Hooper ◽  
...  
Keyword(s):  
Methylene Blue ◽  
Viable Count ◽  
Total Viable Count ◽  
Retail Sale ◽  
Methylene Blue Test ◽  
Laboratory Survey ◽  
Poor Relationship

SummaryThe use of the methylene blue test for the examination of cows milk was investigated in an inter-laboratory survey. A poor relationship was found between results of these tests and total viable counts. Coliforms were detected in a large number of pasteurized milks, indicating frequent post-pasteurization contamination. No relationship was found between the results of the methylene blue test and the presence of coliforms.Results from this survey highlight the need for reappraisal of the methylene blue test as a statutory method for the examination of milk. A total viable count and coliform test are suggested for providing information regarding dairy hygiene and the quality of the product at the point of retail sale.

Effect of commercial probiotic (Protexin®) on growth, survival and microbial quality of shrimp (Litopenaeus vannamei)

2017 ◽  
Vol 47 (2) ◽  
pp. 204-216 ◽  
Author(s):  
Afshin Javadi ◽  
Seyed Amin Khatibi
Keyword(s):  
Survival Rate ◽  
Growth Performance ◽  
Litopenaeus Vannamei ◽  
Control Diet ◽  
Average Daily Gain ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Microbial Quality ◽  
Content Type

Purpose The purpose of this study was to investigate the effect of a dietary probiotic on the growth performance and survival rate of Litopenaeus vannamei shrimp. Furthermore, the microbial quality of shrimp was evaluated. Design/methodology/approach Shrimp were divided into treatment and control groups (each group containing 45 shrimp). They were fed for four weeks with a control diet alone or supplemented with a commercial probiotic (Protexin®). At the end of the trial, they were assessed for survival rate, weight gain, average daily gain and specific growth rate. Samples of tail meat were also provided aseptically from peeled shrimp for bacteriological analysis including the count of Staphylococcus aureus, enterococci, Clostridium perfringens, fecal coliform, Salmonella, Escherichia coli, Listeria monocytogenes and total bacterial count. Findings The growth performance of the probiotic-treated group significantly (p < 0.05) increased at the end of the experimental period. However, no significant differences were observed for the survival rate between the groups (p > 0.05). The count of C. perfringens and the total bacterial count in shrimp supplemented with the probiotic were significantly lower than those of controls (p < 0.05). The count of coliforms and S. aureus was not significantly different between the groups (p > 0.05). Originality/value It could be concluded that the probiotic bacteria have the potential to stimulate the growth performance of L. vannamei. They can also be used for biological control of food-borne pathogens and improve the microbial quality and safety of shrimp at the farm level.

scholarly journals Physical and microbial qualities of raw milk collected from Bangladesh Agricultural University dairy farm and the surrounding villages

1970 ◽  
Vol 6 (2) ◽  
pp. 217-221 ◽  
Author(s):  
MTG Khan ◽  
MA Zinnah ◽  
MP Siddique ◽  
MHA Rashid ◽  
MA Islam ◽  
...  
Keyword(s):  
Microbiological Quality ◽  
Dairy Farm ◽  
Raw Milk ◽  
Viable Count ◽  
Physical Parameters ◽  
Total Viable Count ◽  
Coliform Count ◽  
Milk Samples

The present study was undertaken with the aim of investigating the physical parameters (e.g. organoleptic and specific gravity of raw milk) and also to study the microbiological quality of raw milk (total viable count, Coliform count and Staphylococcal count) from different villages and Bangladesh Agricultural University (BAU) Dairy Farm of Mymensingh District of Bangladesh, during the period from July to November 2007. A total number of 100 raw milk samples were collected at morning and evening from BAU dairy farm and surrounding four villages of BAU campus. The organoleptic and bacteriological qualities of each sample were analyzed. The organoleptic examination included taste panel score to assess consumer's acceptance and the bacteriological analysis comprised enumeration of total viable count (TVC), total colifrom count (TCC) and total staphylococcal count (TSC) for the determination of sanitary quality. The organoleptic quality of the milk samples is more or less same except the Churkhai milk samples which had flat taste (in 16% milk sample). The average values of TVC/ml were log 5.920, 5.934, 6.007, 6.075 and 6.127 for BAU Dairy Farm, Boira, Shutiakhali, Churkahai and Paglabazar respectively; coliform count were log 2.501, 2.522, 2.550, 2.620 and 2.619 respectively; staphylococcal count were log 2.832, 2.812, 2.866, 2.931 and 2.988 respectively. So, it may be concluded that the raw milk samples of BAU Dairy Farm were superior to others collected from the selected villages which may be due to maintaining better hygienic condition. Key words: Raw milk, physical and microbial quality   doi: 10.3329/bjvm.v6i2.2339 Bangl. J. Vet. Med. (2008). 6 (2): 217-221

scholarly journals Microbiological Quality of Kachumbari, a Raw Vegetable Salad Popularly Served Alongside Roast Meat in Kenya

2018 ◽  
Vol 2018 ◽  
pp. 1-7
Author(s):  
Kenneth M. Mbae ◽  
Mercy K. Ndwiga ◽  
Fredrick G. Kiruki
Keyword(s):  
Cross Section ◽  
Microbiological Quality ◽  
Disease Outbreaks ◽  
Human Consumption ◽  
Microbial Quality ◽  
Protection Agency ◽  
Indicator Microorganisms ◽  
E Coli ◽  
Food Borne

Raw salads are regularly implicated in food-borne disease outbreaks globally. Consumption of kachumbari, a raw vegetable salad, alongside roast meat is widespread in Kenya. The aim of this study was to evaluate the bacteriological quality of kachumbari samples (n=39) collected from a cross section of roasted meat eateries in Kenya. The United Kingdom’s Health Protection Agency guidelines were used to infer safety of the salads due to lack of local criteria for microbiological safety of ready-to-eat fresh produce placed in the market. Based on Escherichia coli counts, 14 (35.9%) of the samples were of satisfactory microbial quality (<20 CFU/g), 7 (17.9%) in the borderline (20–≤102 CFU/g), and 18 (46.2%) unsatisfactory (>102 CFU/g). All samples examined for staphylococci had counts falling within the borderline range (20–≤104 CFU/g). Collectively, 3 (7.7%) of the sampled salads were classified as potentially harmful to health and/or unfit for human consumption due to the presumptive presence of 2 (5.1%) Campylobacter spp. and 1 (2.6%) E. coli O157. Salmonella was not detected in any of the samples. The presence of hygiene indicator microorganisms and pathogens demonstrates that kachumbari salads present a public health risk.

scholarly journals Proximate composition, sensory evaluation and microbial quality of a dairy product (Special Kheersa) formulated with psyllium husk and malta peel powder

Food Research ◽  
2020 ◽  
Vol 4 (6) ◽  
pp. 1871-1877
Author(s):  
A.A. Mamun ◽  
A. Matin ◽  
M.R. Badsha
Keyword(s):  
Proximate Composition ◽  
Dairy Product ◽  
Viable Count ◽  
Cow Milk ◽  
Microbial Quality ◽  
Powder Formulation ◽  
Psyllium Husk ◽  
Sensory Score ◽  
Significant Difference

The research study was conducted to develop a suitable formulation of dairy products (Special Kheersa) using fresh cow milk with sugar and other ingredients such as psyllium husk, bread crumb, and malta peel powder in different proportions. Among four types of formulation, no psyllium husk and malta peel powder were used in Formulation (F1), but in Formulation (F2) 1.5 g psyllium husk and 30 g malta peel powder, Formulation (F3) 2.5 g psyllium husk and 30 g malta peel powder, Formulation (F4) 5 g psyllium husks and 30 g malta peel powder were used respectively. This study also assessed the proximate composition, sensory attributes and microbial quality of the Special Kheersa formulated with psyllium husk and malta peel powder. The results of the proximate analysis showed a significant difference (p<0.05) in all parameters. Special Kheersa prepared with 2.5 g of psyllium husk and 30 g of malta peel powder showed the maximum sensory score. Total viable count, Coliform, E. coli and Salmonella count of the Special Kheersa were determined after 0, 24, 48 and 72 hrs of its preparation. The formulated Special Kheersa is nutritionally acceptable like commercially available kheer and sufficient to meet the nutritional requirements as a dessert item.

scholarly journals Evaluation of the quality of Dahi available in Sylhet Metropolitan City

1970 ◽  
Vol 9 (1) ◽  
pp. 79-84 ◽  
Author(s):  
S Dey ◽  
A Iqbal ◽  
A Ara ◽  
MH Rashid
Keyword(s):  
Protein Content ◽  
Viable Count ◽  
Coliform Bacteria ◽  
Microbial Count ◽  
Total Viable Count ◽  
Total Solids ◽  
Metropolitan City ◽  
Significant Difference ◽  
Solids Content

The study was undertaken to evaluate the quality of Dahi available in Sylhet Metropolitan City. Dahi samples from five different Sweetmeat Shops namely Fulkoli, Banaful, Mohanlal, Modhuban and Shad were collected and analyzed. Significant difference in chemical (protein, fat, total solids, ash, acidity and pH) and microbiological status was found among different Dahi samples. Of the five Dahi Brands examined, Fulkoli Brand Dhai had the highest protein content (4.58 ± 0.24) and Shad Brand Dahi had the lowest protein content (4.01 ± 0.17). Fat content was highest in Fulkoli Brand (4.02 ± 0.13) and lowest in Shad Brand (2.10 ± 0.21). The highest total solids content was found in Dahi of Shad Brand (38.00 ± 2.23) and lowest total solids content was found in Banaful Brand Dahi (32.02 ±1.50). Highest Total Viable Count (log cfu/ml.) was recorded in the Dahi of Shad Brand (5.92±0.09) and lowest Total Viable Count was recorded in Mohanlal Brand Dahi (5.84±0.06). Coliform bacteria, Yeast and Mould were present in all the samples. From this experiment, it was found that Fulkoli Brand Dahi was the best in quality . Dahi of Banaful and Mohanlal were in 2nd and 3rd position in quality. Keywords: Fermented milk; Evaluation; Chemical analysis; Microbial count; Total viable count DOI: http://dx.doi.org/10.3329/jbau.v9i1.8748 JBAU 2011; 9(1): 79-83

scholarly journals Preparation of dahi from cow and buffalo skim milk with addition of mango (Mangifera indica) juice

2017 ◽  
Vol 3 (2) ◽  
pp. 191-197
Author(s):  
Sawpna Rani Biswas ◽  
Sumya Kibria ◽  
Md Rezwanul Habib ◽  
Mohammad Shohel Rana Siddiki ◽  
Md Harun Ur Rashid
Keyword(s):  
Mangifera Indica ◽  
Skim Milk ◽  
Viable Count ◽  
Control Group ◽  
Total Viable Count ◽  
Control Groups ◽  
Microbiological Test ◽  
Overall Acceptability ◽  
Mango Juice

The aim of this research was evaluation of dahi prepared from cow and buffalo skim milk addition of mango juice. Four types of dahi were prepared from cow’s and buffalo’s skim milk which designated by A (cows skim milk), B (cows skim milk with 10% mango juice), C (buffalo’s skim milk) and D (buffalo’s skim milk with 10% mango juice). The quality of prepared dahi was measured by organoleptic, chemical and microbiological test. Smell and taste, body and consistency, colour and texture score of dahi improved due to adding mango juice to compare with their control group. The overall acceptability score of B and D sample were 85.67±1.53 and 81.67±4.04 which higher than both control group. From chemical analysis, it was found higher total solids in 10% mango juice containing B (202.0±0.20 g/kg) and D (196.0±0.49 g/kg) dahi samples than both control groups. Again, lower fat and protein contents found in 10% mango juice containing B and D dahi samples. Total viable count was found significantly higher in both 10% mango juice containing B and D dahi samples than both control groups. In conclusion, that addition of mango juice with cow’s skim milk dahi or buffalo skim milk dahi were both better in terms of organoleptic and chemical qualities more acceptable than plain skim milk dahi.Asian J. Med. Biol. Res. June 2017, 3(2): 191-197

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