Microbial Contamination of Handmade Sauce Used by Street Food Vendors in Jashore, Bangladesh

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HOSSAIN M.; DEY B.K.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL Year:2019 | Volume:6 | Issue:3 Page(s): 115-120

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Information Journal Paper

Title

Microbial Contamination of Handmade Sauce Used by Street Food Vendors in Jashore, Bangladesh

Author(s)

HOSSAIN M. | DEY B.K. | Issue Writer Certificate

Keywords

Enterobacteriaceae

Bacterial Load

Colony Count

Microbial

Fast Foods

Bangladesh

Abstract

Background: Contaminated handmade street foods are often claimed to occur food-borne diseases, especially in developing countries. Therefore, considering the public health issue, this study was conducted to assess the Microbial contamination of handmade sauce used by street food vendors in Jashore, Bangladesh. Methods: A total of 30 samples of Plum Sauce (PS) and Tomato Sauce (TS) were collected from Jashore district, Bangladesh. The quantitative Microbial tests were done by dilution plate technique. Identification of particular bacterial group or species was performed using selective media. All the data related to Microbial count were subjected to ANOVA test using SPSS version 21. 0. Results: All the sauce samples contained viable Enterobacteriaceae cells; whereas 80% and 83. 33% of the total samples were found to be contaminated with Salmonella spp. and Escherichia coli, respectively. Total viable bacterial cells found in the samples ranged from 1. 2×103 to 4. 2×109 Colony Forming Unit (CFU)/g. In addition, total Enterobacteriaceae and E. coli counts ranged from 30 to 2. 0×107 and from 0 to 7. 0×105 CFU/g, respectively. Although PS samples contained a higher amount of Enterobacteriaceae and E. coli compared to TS, no significant difference (p>0. 05) was found. Conclusion: The consumption of street foods is of great concern in Bangladesh. Making the vendors aware of sanitary practices is too crucial that could be achieved through training of the vendors at the root level of the country. Furthermore, it is necessary to monitor the street foods frequently by the national authorities.

Cites

Microbial Quality of Ready-to-Eat Street Vended Food Groups Sold in the Johannesburg Metropolis, South Africa

References

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APA: Copy

HOSSAIN, M., & DEY, B.K.. (2019). Microbial Contamination of Handmade Sauce Used by Street Food Vendors in Jashore, Bangladesh. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, 6(3), 115-120. SID. https://sid.ir/paper/760069/en

Vancouver: Copy

HOSSAIN M., DEY B.K.. Microbial Contamination of Handmade Sauce Used by Street Food Vendors in Jashore, Bangladesh. JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL[Internet]. 2019;6(3):115-120. Available from: https://sid.ir/paper/760069/en

IEEE: Copy

M. HOSSAIN, and B.K. DEY, “Microbial Contamination of Handmade Sauce Used by Street Food Vendors in Jashore, Bangladesh,” JOURNAL OF FOOD QUALITY AND HAZARDS CONTROL, vol. 6, no. 3, pp. 115–120, 2019, [Online]. Available: https://sid.ir/paper/760069/en

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