The study aimed at examining the microbial quality of restaurant salad and the water used for salad preparation and their role as a source of antibiotic resistant bacteria. Samples were collected from 15 different restaurants located in Chittagong city. The range of Total Viable Count was 1.86×10 4 to7.28×10 5 CFU/g and 1.60×10 4 CFU/ml to 4.38×10 5 CFU/ml for salad and water respectively. Total colifrm and fecal coliform count > 1100 CFU/100 ml were found in 73.33% of salad and 33.33% water samples. Salmonella spp was present in 46.67% of restaurants salad and water. Vibrio spp. was present in 66.67% of salad and 53.33% of water. A total of 102 isolates belonging to genus Vibrio, Salmonella and E. coli were subjected to antibiotic sensitivity test by disc diffusion method by using nine different types of antibiotic discs. Salmonella spp. from salad and water showed resistance against Amoxicillin (75%), Cephradine and Cephalexin (68.75%). 85.71% Vibrio spp. isolated from salad and water were resistant to Amoxicillin respectively. Multiple drug resistance was seen in 39 and 51 isolates of Salmonella and Vibrio isolates, respectively. The results suggest the necessity to follow the hygienic practices in salad preparation and salad might have an important role as a source of multiple antibiotic resistant bacteria.

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The concentrations of organochlorine insecticides (DDT and heptachlor) were investigated to estimate the effect of various washing and boiling/cooking to elucidate the concentration level we intake actually. For this study five most popular dry fish samples namely bombay duck (loittya), ribbon fish (chhuri), shrimp (chingri), chinese pomfret (rupchanda) and Indian salmon (lakhua) were analyzed. The highest concentrations of DDT and heptachlor were found 737.2 ppb (Indian salmon, normal) and 44.8 ppb (shrimp, normal) respectively; after boiling treatment a big amount was washed out and remained only 135.5 and 16.9 ppb respectively. Boiling treatment was found more effective than the others.

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Karim (2016) Simultaneous determination of amoxicillin and chloramphenicol and their drug interaction study by the validated UPLC method,