Isolation and Identification of Microorganisms from Street Vended Ready-to-Eat Foods in Gombe Metropolis, Nigeria

2020 ◽  
pp. 26-32
Author(s):  
Ibrahim H.I. ◽  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Microbiological Quality ◽  
Culture Method ◽  
Health Concern ◽  
Isolation And Identification ◽  
Gram Staining ◽  
Food Borne ◽  
Aspergillus Fumigates ◽  
Pathogenic Microbes

The consumption of ready-to-eat foods vended in streets have raised public health concern in terms of food safety implying their microbiological quality status could be questionable; consequently, this study therefore aimed at investigating consortium of microbes present in ready-to-eat foods vended in five streets of Gombe metropolis. Traditional culture method was adopted for the isolation of microorganisms via pour plating method, then identification by colonial morphology, Gram staining and microscopy, and further biochemical analysis for confirmation of microbes. Findings revealed the presence of sixteen diverse microorganisms of bacteria and fungi lineage with varied percentage of occurrences. Microorganisms isolated ranges from spoilage group (P. aeruginosa (11.5%), Rhizopus spp (4%)), Coliform (E. coli (34.5%), K. pneumoniae (16.1%)), pathogenic (S. typhi (15%), Shigella spp (2.30%), S. aureus (12.6%), P. aeruginosa (11.5%), Aspergillus niger (26%), Aspergillus flavus (18%), Fusarium oxysporum (4%)) and opportunistic pathogens (Aspergillus fumigates (14%), Penicillium spp. (4%)) – where the pathogenic microbes are known to cause food-borne diseases and fungal poisoning. Accordingly, the presence of these pathogenic microbes suggests significant public health hazards. Therefore, stringent enforcement of standard and food safety measures is advised to curtail future outbreak of food-borne diseases. Keywords: Microorganisms, microbiological quality, ready-to-eat foods, coliform group, faecal contamination

scholarly journals Plesiomonas: A Review on Food Safety, Fish-Borne Diseases, and Tilapia

2021 ◽  
Vol 2021 ◽  
pp. 1-10
Author(s):  
Alejandro De Jesús Cortés-Sánchez ◽  
Luis Daniel Espinosa-Chaurand ◽  
Mayra Díaz-Ramirez ◽  
Erika Torres-Ochoa
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Fundamental Property ◽  
Gastrointestinal Diseases ◽  
Human Consumption ◽  
Plesiomonas Shigelloides ◽  
Food Borne ◽  
Control And Prevention ◽  
Public Health Challenge ◽  
And Control

Fish and fish products are considered a fundamental part of the human diet due to their high nutritional value. Food-borne diseases are considered a major public health challenge worldwide due to their incidence, associated mortality, and negative economic repercussions. Food safety is the guarantee that foods will not cause harm to the health of those who consume them, and it is a fundamental property of food quality. Food safety can be at risk of being lost at any stage of the food chain if the food is contaminated by pathogenic microorganisms. Many diverse bacteria are present in the environment and as part of the microbiota of food that can be transmitted to humans during the handling and consumption of food. Plesiomonas shigelloides has been mainly associated with outbreaks of gastrointestinal diseases due to the consumption of fish. This bacterium inhabits the environment and aquatic animals and is associated with the microbiota of fish such as tilapia, a fish of importance in fishing, aquaculture, commercialization, and consumption worldwide. The purpose of this document is to provide, through a bibliographic review of databases (Scopus, Web of Science, and Google Scholar, among others), a general informative perspective on food-borne diseases and, in particular, the consumption of fish and tilapia. Diseases derived from contamination by Plesiomonas shigelloides are included, and control and prevention actions and sanitary regulations for fishery products established in several countries around the world are discussed to promote the safety of foods of aquatic origin intended for human consumption and to protect public health.

scholarly journals Microbiological quality of commercially available poultry feeds sold in Bangladesh

2017 ◽  
Vol 3 (1) ◽  
pp. 52-60
Author(s):  
Nigar Sultana ◽  
Md Atiqul Haque ◽  
Md Mostafizer Rahman ◽  
Mir Rowshan Akter ◽  
Mst Deloara Begum ◽  
...  
Keyword(s):  
Public Health ◽  
Methylene Blue ◽  
Culture Media ◽  
Microbiological Quality ◽  
Control Measures ◽  
Nutrient Agar ◽  
Poultry Feed ◽  
Salmonella Spp ◽  
Isolation And Identification ◽  
E Coli

The study was conducted aiming at the isolation and identification of pathogens from poultry feed manufactured by four different brands namely A (broiler starter), B (broiler finisher), C (layer starter) and D (layer finisher) sold in retail stores of Rangpur city of Bangladesh. All these samples were collected from four randomly chosen outlets and analyzed by culturing in different culture media such as Nutrient broth (NB), Nutrient agar (NA), Salmonella-Shigella (SS) agar, Eosin methylene blue (EMB) agar, MacConkey agar, Triple sugar iron (TSI) agar slant, Motility, Indole, Urease (MIU) and Saboraud Dextrose agar (SDA) media. The bacterial agents were isolated and examined under light microscope for their gross morphological and conventional biochemical characteristics. The bacteriological analyses were done at the Microbiology Laboratory of Hajee Mohammad Danesh Science and Technology University, Dinajpur during the period of January to June, 2014. Total bacterial colonies of all the samples were counted separately according to the American Public Health Association, using nutrient agar medium for total viable count (TVC), Eosine methylene blue (EMB) agar media for total E. coli count (TEC) and Salmonella-Shigella agar for TSC (total salmonella count). Saboraud Dextrose agar (SDA) media was used for detection of fungus. The virulence effect of the organism present in feed were observed by inoculating the organism in poultry. Recorded result showed that average TVC of feed sample A, B, C and D were 5.45x106, 3.28x105, 5.14x106 and 4.53x105 CFU/gm (colony forming unit per gram) respectively. TEC of feed sample A, B, C and D were recorded 6.25x105, 8.26x103, 5.52x105 and 5.65x104 CFU/gm respectively. TSC of feed sample A, B, C and D were recorded 3.15x104, 2.68x103, 4.46x103 and 1.19x104 CFU/gm respectively. The highest TVC, TEC and TSC were found in broiler starter (feed sample A) and lowest TVC, TEC and TSC were found in broiler finisher (feed sample B). Fungal count was 1.85x105 CFU/ gm in layer finisher (feed sample D) could be as a result of their high pathogenecity as reported by researchers elsewhere. These organisms can cause several poultry and farm animal infections specially mycotoxicosis having public health significance to both human and poultry. The presence of high numbers of E. coli and Salmonella spp. in poultry feed were indicative of poor hygienic practices during manufacture, post process contamination and unsatisfactory transportation and reservation. Therefore reinforce the need for preventive control measures, hygienic handling and processing of feeds to reduce the risk of potential human health hazards.Asian J. Med. Biol. Res. March 2017, 3(1): 52-60

scholarly journals Influence of the cleaning system of conveyor belts on microbiological quality of poultry meat

2018 ◽  
Vol 70 (4) ◽  
pp. 1325-1332 ◽  
Author(s):  
T.A. Julião ◽  
A.M. Cortezi ◽  
G.A.M. Rossi ◽  
L.F. D’Abreu ◽  
J.C.C. Balieiro ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Potable Water ◽  
Microbiological Quality ◽  
Poultry Meat ◽  
Pressurized Water ◽  
Cleaning System ◽  
Conveyor Belts

ABSTRACT This study focused on assessing the microbiology of conveyor belts surfaces, cleaned or not with pressurized water, and verification of the influence of this process on the microbiological quality of poultry meat. A reduction on mesophilic, psychrotrophic and Enterobacteriaceae counts (P<0.05) on dry conveyor belts compared to wet ones was observed. For the chicken leg (consisting of drumstick and thigh) samples, no statistically significant differences were detected on counts of indicators of microorganisms on poultry legs (composed by drumstick and thigh). For poultry meat conducted on wet or dry conveyor belts, 99% and 86%, were positive for Listeria spp, respectively. Only one sample of chicken leg was positive for presence of L. monocytogenes. These results demonstrate that there is no need to use water for cleaning conveyor belts during processing, which allows a reduction on the use of potable water in poultry slaughterhouses without jeopardizing food safety and public health.

scholarly journals Prevalence and Characterization of Aeromonas Spp. Isolated from Some Meat Products in Egypt

2021 ◽  
Vol 7 (1) ◽  
Author(s):  
Elbayoumi ZH ◽  
Zahran RN ◽  
Shawish RR
Keyword(s):  
Public Health ◽  
Meat Products ◽  
Health Concern ◽  
Human Consumption ◽  
Aeromonas Species ◽  
Public Health Concern ◽  
Food Borne Pathogens ◽  
Food Borne

Background/Objective: Meat products are one of the most valuable foods for human consumption. However, meat products may also act as a source of food borne pathogens including Aeromonas species which caused a serious threat to a public health concern. This study aimed to investigate the prevalence and virulence characteristics of Aeromonas species isolated from meat products in Egypt.

scholarly journals Prevalence, Antibiogram Pattern and Virulence Genes Profile of Bacillus cereus Isolated from Buffalo Milk

2021 ◽  
Vol 10 (3) ◽  
pp. 234-239
Keyword(s):  
Bacillus Cereus ◽  
16S Rdna ◽  
Large Population ◽  
Microbiological Quality ◽  
Molecular Size ◽  
Buffalo Milk ◽  
Health Concern ◽  
Penicillin G ◽  
Human Consumption ◽  
Food Borne

In Egypt, the buffalo’s milk is greatly consumed on a large population scale, due to its nutrition quality and palatability, so there is a needing to ensure its microbiological quality especially for food borne pathogens to be safe for human consumption. The current study was conducted on a total of 85 solitary collected raw buffalo’s milk samples at El- Giza Governorate. The cultural examination revealed that Bacillus cereus was isolated in 11 samples by (12.94%). The biochemical examination of the 11 isolates exhibited predominant two different biotypes 2 and 5. The antibiogram manner exposed that all isolates were sensitive to gentamicin, neomycin and ciprofloxacin, less sensitive to tetracycline (87.5%) vancomycin (81.25%) and erythromycin (81.25%), intermediate to ampicillin (56.25%) and polymyxin (43.75%) while the eleven isolates were resistant to both amoxicillin and penicillin G (100%). The multiplex PCR was carried out to assess conservative gene 16S rDNA gene, ces (cereulide encoding gen) and entFM (enterotoxin-encoding gene) among the eleven isolates. The procured data demonstrated that only ten isolates amplified the targeted 16S rDNA product 964 bp (90.9%). On the other side, there were six isolates showed amplicons of average molecular size 486 bp (54.54%) while two isolates amplified 1271 bp (18.18%), which targeted entFM and ces respectively. The obtained data proposed that raw buffalo’s milk may considered a source of public health concern toxigenic B. cereus which may be implemented in food-borne illness.

scholarly journals Prevalence of Staphylococcus Aureus Isolated from Hamburger Samples in Tehran and their Antibiotic Susceptibility

2019 ◽  
Author(s):  
Negin Momtaz Bokharaei ◽  
Zahra Rajabi ◽  
MohammadMehdi Soltan Dallal
Keyword(s):  
Public Health ◽  
Staphylococcus Aureus ◽  
Antibiotic Resistance ◽  
Inhibitory Concentration ◽  
Food Poisoning ◽  
Health Concern ◽  
Diffusion Method ◽  
Public Health Concern ◽  
Disk Diffusion Method ◽  
Food Borne

Introduction:Staphylococcal food poisoning is one of the most common food-borne diseases. The antibiotic resistance of Staphylococcus aureus has been reported globally. Today, strains of Staphylococcus aureus in food have become a problem in clinical infections and are considerde as a serious public health concern. Methods: A total of 100 samples were tested in the laboratory; including 75 handmade and 25 industrial hamburger samples. The Staphylococcus aureus samples were isolated and identified according to the National Iranian Standard No. 6806-3. Antibiotic resistance was determined by disk diffusion method and minimum inhibitory concentration was performed. In this study, the antibiotics penicillin, ciprofloxacin, erythromycin, clindamycin, chloramphenicol, cefoxitin, trimethoprim-sulfamethoxazole, tetracycline, gentamicin, vancomycin, and oxacillin were used. Results: Of 100 analyzed hamburger samples, 39 samples were infected with Staphylococcus aureus (23 industrial and 16 ­ handmade samples). All isolates of Staphylococcus aureus (100%) were susceptible to gentamicin and vancomycin antibiotics. Conclusions: Due to the importance of Staphylococcus aureus, as the supergene antigen and its role in causing food poisoning, contamination of foodstuffs with Staphylococcus aureus can threaten the consumers' health.

scholarly journals Food contamination, food safety and COVID-19 outbreak

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Saitin Sim ◽  
Viroj Wiwanitkit
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Health Personnel ◽  
Design Methodology ◽  
Food Contamination ◽  
Public Health Issue ◽  
Specific Data ◽  
Content Type ◽  
Viral Contamination ◽  
Food Borne

PurposeCOVID-19) is the present global problem. The potential for food borne transmission of COVID-19 becomes a present discussed public health issue. At present, there are many reports on the food contamination with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). It is no doubt that the viral contamination in food is possible. The authors summarize and discuss on food contamination, food safety and COVID-19 outbreak.Design/methodology/approachThe authors give a commentary on the available data on food contamination during COVID-19 outbreak. Based on basic food safety principles, the authors build an argument on available recommendation regarding food safety during the COVID-19 outbreak.FindingsIt still lacks in many details of food safety during COVID-19 pandemic. Public health personnel usually refer to classical food safety principles for recommending general people about food safety, but it still lacks for updated specific data on COVID-19. The present commentary gives some few ideas and it is necessary to have further specific research on this specific issue.Originality/valueThis is an original commentary regarding the new contemporary problem on food contamination, food safety and COVID-19 outbreak.

scholarly journals MICROBIOLOGICAL QUALITY CONTROL OF SOYMILK SOLD IN KOGI STATE

2021 ◽  
Vol 9 (5) ◽  
pp. 539-543
Author(s):  
Moses O. Omale ◽  
Keyword(s):  
Public Health ◽  
Quality Control ◽  
Microbiological Quality ◽  
Health Concern ◽  
Public Health Concern ◽  
Standard Procedures ◽  
Do It Yourself ◽  
Microbiological Quality Control ◽  
Klebsiella Spp ◽  
Lactobacillus Spp

There is a growing public health concern about the increase of do-it-yourself soymilk commonly found in every part of our society. The purpose of the present research was to examine the microbiological implications of the soymilk sold in the Kogi state of Nigeria. Samples were collected from vendors in different locations. The analysis was conducted on the samples using established standard procedures. The result found certain microorganisms such as micrococcus spp, Lactobacillus spp, streptococcus spp, enterobacterspp,Klebsiella spp, and other fungi which comprises Aspergillus sppand Saccharomyces. The study concludes that the soymilks sold in Kogi state are mostly contaminated due to the producers unhygienic practices.

scholarly journals Street Food Safety, Types and Microbiological Quality in Ethiopia: A Critical Review

2020 ◽  
Vol 1 (5) ◽  
pp. 127-132
Author(s):  
SC Teferi
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Storage Temperature ◽  
Microbiological Quality ◽  
The Body ◽  
Policy Makers ◽  
Street Food ◽  
Food Borne ◽  
Cooked Food ◽  
The Government

Street food is food obtained from a street side vendor, often from a makeshift or portable stall and it feeds millions of people daily with a wide variety of foods that are relatively cheap and easily accessible. Street food is intimately connected with take-out, junk food, snacks, and fast foods but it is not protected against insects, dust etc; which may harbor foodborne pathogens. Pathogens present in street vended foods come from different sources and practices, such as, improper food handling, improper waste disposal, contaminated water and improper storage temperature and reheating. Food borne illnesses are defined as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Like other African and World countries there are many food vendors in Ethiopia where they sell both raw and cooked food items along the streets of different cities but it is far more unhygienic due to several reasons. So the objective of this review paper was to assess the existing research about street food safety, types, hygiene knowledge, and preparation and forward suggestion for stakeholders/policy makers to bridge the gap. Majority of street vended foods in Ethiopia are contaminated by bacteria like Salmonella, S aureus, E coli so the Government should intervene and solve the issue before it is too late.

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