■即食(RTE)食品在家庭中广泛使用,餐馆,在孟加拉国的节日期间。因此,研究RTE食品中可能存在的微生物污染非常重要。因此,本研究旨在确定总大肠杆菌计数(TCC),隔离,identify,并表征RTE食品中的大肠杆菌。从RTE食品获得的大肠杆菌的抗微生物敏感性也使用12种常用抗生素进行。
■总共无菌收集了100个RTE食品样品,每个样品由10个样品组成:汉堡,披萨,三明治,鸡肉卷,鸡肉卷,鸡苗,蔬菜沙拉,冰淇淋,酸奶,和在迈门辛市出售的奶昔。将样品接种到伊红亚甲蓝琼脂上,并在37°C下孵育24小时。基于培养物进行细菌的分离和鉴定,染色,和生化特性,然后进行聚合酶链反应.
■鸡肉卷中的TCC,汉堡,披萨,三明治,沙拉蔬菜冰淇淋,和酸奶样品分别为3.57±0.96、3.69±0.08、3.50±0.60、2.60±0.20、4.09±0.29、4.44±0.25和3.14±0.30平均对数菌落形成单位±标准偏差/mL,分别。研究发现,RTE沙拉蔬菜产品中的大肠杆菌患病率高于RTE肉类和奶制品。40%的混合蔬菜沙拉样本显示大肠杆菌阳性结果。而RTE肉和奶制品中的大肠杆菌患病率为20%和16.7%,分别。对21株分离株进行了12种不同抗生素的药敏试验。据观察,46.1%的人是易感的,16.6%为中级,46.1%有抗性,在7种不同的抗生素类别中,47.6%为多重耐药(MDR)。大肠杆菌分离株对头孢氨苄耐药,头孢他啶,土霉素,氨苄青霉素对庆大霉素敏感,其次是卡那霉素,头孢曲松,粘菌素,和恩诺沙星.
■研究表明,从公共卫生的角度来看,RTE食品是一个严重的问题。为了在出售供人类食用的RTE食品中达到更安全的大肠杆菌水平,公共食品商店必须改善卫生和良好的生产程序。此外,这些食物中的MDR大肠杆菌构成了严重的公共健康威胁。
UNASSIGNED: Ready-to-eat (RTE) foods are widely used at home, restaurants, and during festivals in Bangladesh. So it is very important to investigate possible microbial contamination in RTE foods. Therefore, this study aimed to determine the total coliform count (TCC), isolate, identify, and characterize the Escherichia coli in RTE foods. The antimicrobial sensitivity of E. coli obtained from RTE foods was also performed using 12 commonly used antibiotics.
UNASSIGNED: A total of 100 RTE food samples were collected aseptically and comprised of ten samples each: Burger, pizza, sandwich, chicken roll, chicken meat loaf, chicken fry, salad vegetable, ice-cream, yogurt, and milkshake sold in Mymensingh City. Samples were inoculated onto Eosin methylene blue agar and incubated at 37°C for 24 h. Isolation and identification of bacteria were performed based on cultural, staining, and biochemical properties, followed by a polymerase chain reaction.
UNASSIGNED: The TCC in Chicken meat loaf, burger, pizza, sandwich, salad vegetable ice-cream, and yogurt samples were 3.57 ± 0.96, 3.69 ± 0.08, 3.50 ± 0.60, 2.60 ± 0.20, 4.09 ± 0.29, 4.44 ± 0.25, and 3.14 ± 0.30 mean log colony-forming units ± standard deviation/mL, respectively. The study found a higher prevalence of E. coli in RTE salad vegetable products than in RTE meat and milk products. Forty percent of the mixed vegetable salad samples showed positive results for E. coli. Whereas E. coli prevalence in RTE meat and milk products was 20% and 16.7%, respectively. All the 21 isolates were subjected to antibiotic susceptibility test against 12 different antibiotics. It was observed that 46.1% were susceptible, 16.6% were intermediate, 46.1% were resistant, and 47.6% were multidrug-resistant (MDR) among seven different antibiotic classes. E. coli isolates were resistant to cephalexin, ceftazidime, oxytetracycline, and ampicillin and sensitive to gentamycin, followed by kanamycin, ceftriaxone, colistin, and enrofloxacin.
UNASSIGNED: The study revealed that RTE foods are a serious issue from a public health point of view. To achieve a safer level of E. coli in RTE foods sold for human consumption, public food outlets must improve hygienic and good production procedures. Moreover, MDR E. coli in these foods pose serious public health threats.